This recipe makes great leftovers because the fat in the roast keeps the meat tender and moist. Don't use a loin or tenderloin. They are leaner but drier too.
Ingredients
4 pound pork roast
2 tablespoons sea or kosher salt
2 tablespoons liquid smoke
1 tablespoon grated ginger
2 cloves of crushed garlic
2 tablespoons soy sauce
Instructions
1. Preheat oven to 350F. Rub salt, liquid smoke and seasonings over pork roast. Wrap securely in aluminum foil. Roast about 3 hours or until very tender.
2. Remove from heat, let stand for about 15 minutes. Shred, removing slabs of fat, and serve. Serves 8.
Recipe by Jeanette Hurt, "Relish the American Table," October 8, 2006.
Nutritional Information
Per serving: 350 calories, 16g fat, 50g prot., 0g carbs., 0g fiber, 2180mg sodium.
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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.
Wilsonsa
2/13/07 3:32 PM
Liquid smoke is indeed potent, but we found the 2 tablespoons to be perfect and not at all overpowering. Give it a try.
The Relish Editors
2/13/07 3:53 PM
The amount for the liquid smoke was okay. However, I doubled the grated fresh ginger to 2 Tablespoons...... It was great.
bporsch@sbcglobal.net
3/12/07 6:04 PM
When I read the recipe, I also thought WOW! 2 tbsp. of liquid smoke?? But I followed the recipe, and made the Kalua Pork Quesadillas for a family dinner. All the relatives loved it and my husband and daughter (who is a very picky eater) request the pork often.
I would not change a thing! Excellent and very easy.
Jennifer
10/15/07 7:45 PM
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.
The Relish Editors
10/17/07 3:18 PM
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