KALUA PIG IN A SLOW COOKER

If you have been to Hawaii no doubt you have been to a traditional luau. I have been to many in my life and most of them are quite touristy except for the Smith Family Garden Luau on the island of Kaui. It is the best and most beautiful of them all. You actually get to see the pig wrapped in ti leaves and cooked in an earthen imu oven. There is a ceremony before they bury the pig, great meal, and dancing and entertainment after dinner. We loved it.

One day I was thinking about digging a hole and cooking a pig in our back yard. I did some research on it and found a recipe that said you can get the same taste of the traditional Kahlua pig right in your crock pot with only three ingredients. I was skeptical but thought I had nothing to lose by giving it a try. Oh yes, it was good and we think it tastes just as good as we remembered. Only three ingredients....pork butt or shoulder, salt, and liquid smoke.

My secret ingredient is Danish Viking Smoked Salt. This salt is great, not just for this pork but as a finishing salt on grilled meats and vegetables.

I buy it from http://www.salttraders.com/ . Liquid smoke (that you can buy in any grocery store) is sprinkled on the pork along with the salt. Turn the crock pot to low and cook 13 to 18 hours.

                                                             KALUA PIG IN A CROCK POT

1-  6 pound pork butt of shoulder roast

1 1/2 TBSP. smoked salt or Hawaiian sea salt

1 TBSP. liquid smoke flavoring

Pierce pork all over with a carving fork. Rub salt over pork and then liquid smoke over the meat.

Place roast in a crock pot, cover, and cook on low for 13 to 18 hours, turning once during cooking time.

Remove meat from crock pot and shred, adding drippings as needed to moisten.

Use leftovers for tacos or burritos.

Add barbecue sauce to leftovers and serve in hamburger buns.