This more accessible version of the classic slow-roasted pig enjoyed at luaus is cooked as a pork roast in a regular oven.
4 1/4 pounds Boston Butt pork roast, trimmed
2 tablespoons barbecue smoked seasoning (such as Hickory Liquid Smoke)
3/4 teaspoon salt
How to Make It
Preheat oven to 275°.
Rub pork with liquid smoke. Wrap pork tightly in foil; place on a jelly-roll pan. Bake at 275° for 5 hours. Cool slightly. Remove pork from bone; discard bone. Shred meat with 2 forks. Combine shredded pork and salt in a large bowl, tossing well.
It is typical to stir any reserved meat juice into the shredded pork. If you do, we recommend that you skim the fat first. Place a heavy-duty plastic bag into a measuring cup; pour collected juices into the bag. Let stand 10 minutes or until fat rises to the top. Using kitchen shears, snip a small portion of one bottom corner of the bag, and pour the juices over shredded pork, stopping before you reach the fat layer.