Reviewed: Feb. 13, 2010

I made this for my stepson who lived in hawaii for a few years. I didn't tell him what it was and as soon as he ate it- he was very happy! It was very good! I couldn't find hawaiin sea salt but he didn't seem to notice the difference!

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Reviewer:

Teri

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Living In: Evans, Georgia, USA

Reviewed: Jul. 22, 2009

Just like kalua pig from a hawaiian luau. The only change I would suggest is to put all the ingredients in a crockpot and let it cook for 8-10 hours on low and you are done!!1 This is great.

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kac2research

Cooking Level: Intermediate

Reviewed: Jul. 8, 2009

We made this in the crock pot the night before. We were generous with the smoke and salt but it wasn't a 1/4 cup. We made sandwiches with bbq sauce and coleslaw - like Rumbi Island Grill. It was a great hit. Thanks for the recipe.

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coops

Reviewed: May 29, 2009

Totally delicious and so easy! I was a little shy on rubbing in the salt and smoke- won't be next time. Fantastic mildly smoky pork for just about anything you want to use it for. My family loved it!

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JoyfulGeorge

Reviewed: Mar. 22, 2009

This recipe is SOOO EASY and delicious! I just start it in the crock pot, leave for work and its ready for dinner when we get home. It makes wonderful pulled pork bbq sandwiches.

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Reviewer:

sonoko

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Yakima, Washington, USA

Reviewed: Feb. 12, 2009

The BEST pork I have ever tasted! My husband usually has 3-4 helpings each time I make it. So tender and moist. Great alone or as BBQ pork sandwich, or as a quesadilla! Simply wonderful!

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Marie K

Cooking Level: Intermediate

Home Town: Mounds View, Minnesota, USA

Living In: Blaine, Minnesota, USA

Reviewed: Jan. 25, 2009

My family loved this roast! Very good! The only negative I can say is that the liquid smoke didn't come through at all. Other than that, the flavor was great, and the meat very moist and tender, even the second day.

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JENNYT07

Cooking Level: Intermediate

Reviewed: Oct. 5, 2008

I've made this twice now and both times ended up with it being too salty. Be sure to use Hawaiian sea salt and not regular sea salt. The second time I didn't have enough Hawaiian sea salt so used regular sea salt to make up the difference, another mistake. I added more liquid smoke the second time and it was better that way. I cooked it all day in the crockpot so it is a very simple dish. Even with my salty mistakes, still very tasty and I'll continue to make.

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Renee

Reviewed: Sep. 22, 2008

I've made this numerous times and can't get enough of it! I've used oven bags for roasting it in the oven, but making it in my crockpot is much better which helps it even more from drying out.

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Reviewer:

jules

Reviewed: Jun. 5, 2008

I make this often. I've also prepared it in my slow cooker. I start it out on low the night before. It is a wonderful recipe! Great with potato/mac salad and Hawaiian sweet bread! So ono.

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Reviewer:

Leelee

Reviewed: Mar. 20, 2008

Great recipe. I also cooked the roast at a lower temp.(325) for 6 hours. I also added some fresh ground black pepper and cut down on the salt. Perfect.

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Donna Wolffe

Reviewed: Feb. 8, 2008

Delightfully easy! I used a nearly 6 lb shoulder, and it easily fell apart after just 14 hours of cooking. I forgot to poke the pork before I poured on the liquid smoke, but it still came through nicely. I served it as open-faced sandwiches over French brioche with the Mustard Based BBQ sauce from this site. Oh, so yummy! Versatile recipe that I will definitely make again. Oops...I cannot figure out how to delete this, but this review should be on the Kalua Pig in a Slow Cooker recipe.

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Reviewer:

Bakette

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Reviewed: Dec. 22, 2007

Great on rice...wonderful for sandwiches the next day...Loved it!

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Emmababay

Cooking Level: Intermediate

Home Town: Eagle Point, Oregon, USA

Living In: White City, Oregon, USA

Reviewed: Oct. 31, 2007

I've made this a dozen times - always in my 5 quart crock pot. I use a 5-6 pound boneless shoulder. I drizzle liquid smoke all over the roast until it's coated - and then cover the roast with sea salt - I never measure. I put little if any water on the roast and cook it on low for about 10 hours. I always remove the roast from the crockpot - remove and discard the fat (before my husband can see it) and shred the meat (usually it's already falling apart.) I add a little of the liquid (put it through a strainer) to the pork for flavor/moistness. I always serve with bbq sauce (sometimes I make my own - sometime I don't.) Depending on who I'm serving it to (home or work) I add 2 bottles of bbq sauce to the meat - or leave the meat plain and let them top the meat with sauce. Makes amazing sandwiches - I take this to work often on football Saturdays for the whole department (at least my watch.)

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SNDMILLER

Cooking Level: Expert

Living In: Iowa City, Iowa, USA

Reviewed: Oct. 9, 2007

This recipe turned out wonderful. I did however turn the temperature down to 310 and cooked it for 6 1/2 hours. It was a long time, but worth the wait. The pork was very moist and tasty and shredded very easy. My husband loved it too.

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Partyplanningdiva

Reviewed: Jul. 11, 2006

I made this recipe for a barbcue and it was a big hit. I will also add a little more liquid smoke but, the taste was wonderful and was very juicy. I think the key to the moisture is to make sure the roast is tight in foil..very good will make again and again.

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Lisa

Reviewed: Feb. 5, 2006

Lacked moistness.

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AHN

Reviewed: Jan. 12, 2005

Traditionally, you'd want to bake it at a much lower temperature, often not much higher than 300 because you want the pork to steam NOT bake. i'd improve this recipe by halfing the salt, increase the pork to 5lb, and bake covered in foil at 300 for 8 hours. takes a long time, but the Hawaiians used to steam it for an entire 24 hours. PS i like in Hawaii.

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Reviewer:

CORINGRM

Reviewed: Feb. 22, 2004

This turned out good. Juicy and with a slight smoky flavor. The salt turned into a little crust that I tapped off and discarded before shredding, so it didnt turn out to be overly salty. The leftovers made great barbecue pork sandwiches the next day. Thank You!

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Reviewer:

RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

Reviewed: Nov. 18, 2001

This is a GREAT recipe....very easy without many ingredients...however, I found that 1/4 cup of salt was waaayyy too much.....my 'butt' roast was just under 3lbs so I compensated and used a little less than 1/4 cup....but it was still too much....I usually don't add a lot of salt to my recipes anyway, but I'll definitely make this recipe again, with much less salt...the texture was terrific! I think I'd also add a bit more of the Liquid Smoke....

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GABEAR

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