Kalua Pig

Recipe courtesy of biochemgirl

For the pig:

6 pound boneless pork shoulder cut across the grain 3 times-It's called the Boston Butt but it IS the shoulder not butt. Don't get the shoulder picnic cut-ask for the Boston Butt

2 tablespoons coarse salt

2 tablespoons liquid smoke

Preheat oven to 500 degrees Fahrenheit.

Lay 2 sheets of foil (1 foot long, each) on counter area, with the long side overlapping by 4 inches. Place pork in the center of the foil and rub salt and liquid smoke on all sides of the meat. Cover the pig with the foil by crimping the edges of the foil to form a packet (do not wrap the meat tightly-the packet is important) and place in a large roasting pan. Fill the pan with one inch of water and cover it with more foil. Bake the pork for 30 minutes at 500 degrees and then drop the temperature to 350 degrees and bake 35 minutes per pound thereafter. Once pork has finished and is cool enough to handle shred with a fork or two.

Hints:

When removing pork from baking pan take care, as it is so tender that it tends to fall apart easily. Make for a delicious Sunday dinner and use the leftovers for authentic southern pulled pork barbecue sandwiches for lunches during the week by heating pork, placing on warm roll and topping with your favorite warmed up BBQ sauce. YUMMY!! Makes about 10 cups of pork.