Kalua Pig

Ingredients:

3-5 lb Boneless Pork Butt or Shoulder Roast
3-5 Tbsp Sea Salt - I use Alaea & "Hawaiian Salt"
6 Tbsp Liquid Smoke (check the bottle - the only ingredients should be smoke & Water)
Pepper to taste (optional)
4 cloves garlic(optional)
approx 4 cups water (depends on size of roasting pan)

Place pork on aluminum foil and make a "basket" for the pork.

Score the pork deeply on all sides - rub with 3 Tbsp salt and 3 Tbsp liquid smoke. Add a few pinches of black pepper if you desire.

Wrap the pork tightly in aluminum foil and place in the roasting pan. Pour 1/4-1/3" of water into the roasting pan with 1Tb Liquid Smoke - you can add cloves of garlic or sliced onions into the cooking liquid if you want.

Place wrapped pork into pan and cover pan, seal well, and leave a little "tent space" at the top. Place into preheated 325 degree oven - 4hours for 3lb roast - add 1/2 hour for each additional pound.

When roast is done remove pork "package" to another pan.

Pour off about 1-2 cups of fatty liquid from roasting pan into a bowl.

Open pork package and shred with a fork. At this point taste the pork. It should be a bit on the "bland" side. Add additional salt and liquid smoke to the drained fat and liquid in bowl and mix until salt is completely dissolved.

Add liquid back slowly to pork until desired taste is achieved