16 servings (serving size: about 3 ounces)

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

How to Make It

Step 1

Preheat oven to 275°.

Step 2

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.

Chef's Notes

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.

Ratings & Reviews

JenniferM's Review

September 10, 2012
This is one of my all-time favorite CL recipes. I have been making it for years as the recipe states. Will try the crockpot method next! It is my favorite way to cook pork.

kokovillage's Review

March 19, 2011
Gee this was sooo simple and it almost tasted as good as it did in the islands of Hawaii!

crazy4sushi's Review

June 01, 2009
Pierce the meat in several places, rub it with liquid smoke, then Hawaiian Sea Salt. Put it in a slow cooker until it falls apart, usually about 7 hours. . Couldn't get any easier than that and the slow-cooker doesn't heat up the house. Serve with sweet Hawaiian style rolls. Everyone loves this.