We had our first snow here in Manhattan yesterday, a bit early for my taste. So, I naturally thought of North Shore, Oahu, warm, sunny days and Kalua pig. Since most of us don’t want to roast a whole pig and don’t have a backyard pit, the following easy recipe has worked well in the kitchen. It can be served with rice, or as the basis for a sandwich.
Kalua Pig Recipe
Serves 6
Ingredients
- boneless pork butt, approximately 4 pounds
- 2 tablespoons liquid smoke
- 2 tablespoons Diamond Crystal brand kosher salt
Equipment
- Chef’s knife
- Basting brush
- Heavy casserole dish or Dutch oven with a lid
- Aluminum foil
Method
- Position the rack to the center position in your oven. Preheat the oven to 400° F.
- Cut slashes in the pork butt, 1/2 inch deep and 1 1/2 inches long.
- Whatever you do, do not remove the external fat. That would defeat the purpose of this dish.
- Brush the surface of the meat with the liquid smoke.
- Rub the kosher salt evenly over the meat.
- Wrap the meat tightly in a few layers of aluminum foil.
- Put it in a heavy casserole dish or Dutch oven with a lid.
- Cover and bake for 4 hours.
- Remove from the oven. Cut open the foil. The meat should be moist and falling apart.
- Allow it to cool slightly.
- Shred with 2 forks.
Serve with steamed white rice and your choice of salad, e.g. Napa cabbage salad.
Useful Info
On salt: According to “The French Laundry Cookbook” [1], it’s what they use because of the size of the grains. That and its coarse texture makes it easier to take a pinch of, as needed.
Mahalo and enjoy!
Adapted from: Firehouse Food, Cooking With San Francisco’s Firefighters
http://www.barnesandnoble.com/w/firehouse-food-george-dolese/1103736294?ean=9780811839884&itm=1&usri=firehouse%2bfood2c%2bcooking%2bwith%2bsan%2bfrancisco27s%2bfirefighters
Reference:
[1]
Marjo Foodie 
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