Kalua Pork

We are in the height of summer and what do you do when it is time to cook? You BBQ of course! It is really hot in the house and you don't want to turn on the oven, thereby making the house even hotter. The best cooking method is BBQ because you don't warm the house up with any additional heat and you still have a satisfying meal.

I love Kalua Pork. It is a dish of hawaiian origins but the first time I had it I was stateside. It is basically shredded pork which has a hickory/smokey flavor. My aunt made it for me and once I had it, I knew I'd eat it again and again.

The recipe is really simple and there isn't a reason why you shouldn't make it.

Kalua Pork
7 lb pork shoulder
2 T liquid smoke
2.5 T salt
banana leaves

Cut a few shallow slits into the pork shoulder. Pour the liquid smoke and salt onto the pork shoulder and rub it in. Wrap the pork shoulder in banana leaves. Once it is wrapped in banana leaves, wrap that in foil,making a packet.

Place the pork in a foil pan and pour 2 cups of water into the pan. Place pan over indirect heat in the BBQ, maintaining a temperature of 350 degrees.

Cook for 5.5 hours. Replenish the water in the pan as necessary. The pan should always contain some water.

Once finished cooking, unwrap the pork and shred it with two forks. Their should be plenty of cooking juice from the pork. Don't waste it!

Kalua pork is terrific on its own or eaten with Hawaiian rolls, any type of bread, in tortillas, over rice ... the possibilities are endless!

The banana leaves are essential since they help lock in the moisture and also impart a delicate flavor to the kalua pig.