This more accessible version of the classic slow-roasted pig enjoyed at luaus is cooked as a pork roast in a regular oven.
Cooking Light MARCH 2005
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.
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