This was the best Kalua pork I have had outside of hawaii. I followed some of the suggestions and cut the salt to one tablespoon. I used a 6lb pork shoulder and mesquite liquid smoke, cooked it on high (with the skin on) for 3hrs and then on low for 2hrs. I took it out, removed the skin, shredded it, put it back in the liquid, added a touch more mesquite liquid smoke and cooked it on low for another hour. It came out perfect, and not too salty. With the white rice, I felt like I was back in hawaii.
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This was the best Kalua pork I have had outside of hawaii. I followed some of the suggestions...