Reviewed: Oct. 6, 2008

This was ok as written. It was definitely moist, but was just bland. Didn't have the same flavor I remember from my days living in Hawaii. My mom whipped up a sauce from pineapple juice and brown sugar that we poured over it that made it much better.

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JENIRAE

	Cooking Level: Intermediate Home Town: Ravenswood, West Virginia, USA Living In: Moundsville, West Virginia, USA
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Reviewed: Oct. 3, 2008

this is a really good way to copy a true kalua pig at home! just make sure if you use a smaller peice of pork you use less smoke and salt!

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mybluskeyes

	Cooking Level: Intermediate Home Town: Vacaville, California, USA
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Reviewed: Sep. 29, 2008

Yummy, my Mom had three helpings (she normally doesn't have more than one) and my VERY picky husband had two. Very simple. I followed other suggestions to remove the fat from the juice, shread and put back in. I also served it with the Pani Popo bread, Green Beans, and a salad. Will make this again (probably with a smaller roast.

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Lara

	Cooking Level: Expert Home Town: Sterling Heights, Michigan, USA Living In: Eastpointe, Michigan, USA
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Reviewed: Sep. 28, 2008

This recipe didn't work for me. We were definitely bummed since it's received so many great reviews. The meat was super dry and the fat that came out of the meat basically fried the meat that it touched. I don't know if my slow cooker's low setting is too hot or if we should have pulled it out after 10-12 hours... I recommend keeping a close watch on this one to make sure it doesn't dry out.

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Darmelpitts

	Cooking Level: Intermediate Living In: Elk Grove, California, USA
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Reviewed: Sep. 27, 2008

I love this recipe! I have made it several times and have always recived rave reviews. After shredding the pork i toss it in a pot with some raw cabbage and a pinch of salt until the cabbage wilts. No oil is necessary because it will naturally come out of the chicken.

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LYONE55


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Reviewed: Sep. 24, 2008

This is an incredibly easy recipe and is a favorite with my whole family. My kids love it too!

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Caroline Little


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Reviewed: Sep. 23, 2008

I love this reciepe to make it a little traditional you could wrap it in Green leaf lettuce to keep moisture in.

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shay44


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Reviewed: Sep. 23, 2008

This pork is absolutely amazing!!! I have made it for several parties and it is always well received. I use kosher salt instead of the hawaiian sea salt called for. After having made it a number of times I always add extra liquid smoke and a bit more kosher salt for taste preference.

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Tracey

	Cooking Level: Expert
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Reviewed: Sep. 21, 2008

This was perfect! The smoky flavor was just right, not too much. I used two 2 lb pork shoulders, so I flipped them after 6 hours and then shredded the meat after 10 hours. I left it to soak up the juice for 2 more hours and served. 12 hours was just right. Thanks for the easy recipe!!

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angelasunshine

	Cooking Level: Intermediate
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Reviewed: Sep. 19, 2008

Can not wait for Sunday to serve at my tailgate party, Have cooked many times and it seems to get better every time.

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TOM LUSBY

	Cooking Level: Intermediate Home Town: Owenton, Kentucky, USA Living In: Villa Hills, Kentucky, USA
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Reviewed: Sep. 18, 2008

This was delish! I made this for my daughter's B-Day party (a Luau) and everyone raved. Also, if you have leftovers it makes for a great pulled pork sandwich. Just mix in your favorite BBQ sauce and serve on a bun!

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Blondie

	Cooking Level: Expert Home Town: San Diego, California, USA Living In: Happy Valley, Oregon, USA
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Reviewed: Sep. 14, 2008

SO good and SO tender! I'll try adding more salt and liquid smoke next time, but everyone still went back for seconds!

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autumn267

	Cooking Level: Expert Living In: Orlando, Florida, USA
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Reviewed: Sep. 12, 2008

Simply 'ono'! I used half Salish alder smoked salt and half alaea (Hawaiian pink sea salt) for the recipe and it worked marvelous! Thanks for sharing!

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ANGMACHADO


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Reviewed: Sep. 11, 2008

I'm going to make this for my next family gathering. I had to make this before I bought Hawaiian Sea salt, so I used Kosher salt. It worked out great. I just added a few more pinches of salt and another T. of hicory smoke after pulling the meat apart and let it cook for 2 more hours.

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foodie94

	Cooking Level: Expert
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Reviewed: Aug. 27, 2008

Count me with those that loved this recipe. So simple. I used regular sea salt as the Hawaiian sea salt I found in the gourmet section was way too expensive. I then used the meat to make a mexican casserole and it was delicious. Was hard to leave the meat alone until time to make the casserole. I kept wanting to sample it.

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sureyummy


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Reviewed: Aug. 24, 2008

The kalua pig is SO SO good! We added cabbage to it, which made it even more delicious! My family eats it a LOT! Thank you for the recipe!!

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narnialover

	Cooking Level: Beginning Living In: Kansas City, Missouri, USA
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Reviewed: Aug. 23, 2008

So simple & so good! "broke da mouth"

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NAGCHAMPAGIRL

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	Cooking Level: Expert Home Town: Tulare, California, USA
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