I'm Hawaiian and have never made my own kalua pig until this year back in Oct. Since then I've made this recipe several times! I love kalua pig and my brother was always the expert and I just thought it was terribly difficult. What a "lolo" (in Hawaiian that means "dork")...this is the easiest thing I've made next to toast!!! I've used Hawaiian, red sea salt & sea salt from my trips to the south of France. Both are perfect! My mom (who is a goddess in the kitchen) says only use pork butt, so that's all I used and she was right on the money. Each time I've made it, it was for a large group of people. I would cook it for 20-28hrs. I've served it with white sticky rice and with Hawaiian sweet rolls, so people can make little sandwiches. I also put a small dish of Korean BBQ sauce next to the crockpot so people can choose to pour sauce on top. Either way its incredibly good. At new years eve potluck, my dish was the first to be gone! I plan to make it again in a couple days for a bday party. Everyone asks me if I will be making it. Like I said, its easier than toast and will wow your friends and family. I will also add that it was too salty the first time, but since I've made it several more times I've figured it out...1Tablespoon of salt per 4lbs of meat & I add about 1.5cup of water (approx 4-5lbs meat) to dilute salt and add for more juice (to pour over rice). Good luck with this "ONO" (good) recipe. Hau'oli Makahiki Hou, e malama pono!

Reviewed On: Jan. 1, 2009