Recipe: Kalua Pork

I have been making Kalua Pork for years from a recipe I got in Hawaii - the recipe is very similar to yours with one major exception. My recipe calls for a drop or two of liquid smoke - yours calls for 2 TABLESPOONS!! One or two drops is more than enough - I cannot imagine that anyone could eat it with that much liquid smoke!! Would love to know if this is an error in your recipe or if my liquid smoke is different than what you use.

The amount for the liquid smoke was okay. However, I doubled the grated fresh ginger to 2 Tablespoons...... It was great.

I just made it for a tailgating party, and found that I was out of lliquid smoke. In it's place I used a product called hickory smoked salt. Although I was apprehensive, it was still great. So, I think this recipe is very forgiving and open to interpretation! Thanks for your comments.