Kalua Pork Recipe Reviews - Allrecipes.com (Pg. 4)
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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Cooking Level: Expert

Living In: Iowa City, Iowa, USA

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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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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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Reviewed: Feb. 5, 2006
Lacked moistness.
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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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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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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Palm Springs, California, USA

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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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