When I was working full time at my last job, I had a few co-workers who were Hawaiian, and one of them shortly after I started introduced me to what he called "Kahlua Pig". When we found a Hawaiian restaurant down the street from work that several of us began to frequent, this was the dish I ordered most often from the menu. There is something just so basic about pork that is slow roasted without really any additions for more than 16 hours that is an amazing delight to any pallet.
I've played around with making it at home, and finally have it down. The problem is it is far too simple for anyone to believe until they try it for themselves. The biggest downside to this dish is the amount of time it takes to cook. It could probably by made to work at 16 hours, but really is best after 20 hours of slow roasting in it's own juices. In Hawaii this is traditionally done in large pit ovens dug out of the sand. At my house it is done in the master cooking device - The Crock Pot.
Ok, so here is the recipe. It is a closely guarded secret, so don't just go handing this out to all of your friends. You ready?
Fat Boy Heaven's Crock Pot Kahlua Pork
One of my favorite Hawaiian dishes, and a must try for anyone who has never tried Hawaiian food.
20 hours, 5 minutes
- 5 to 6 lb Pork Shoulder
- 3 Tbs. Hawaiian Sea Salt
- 3 Tbs. Stubbs Liquid Smoke
- Using a fork make multiple punctures all over outside of pork roast
- Mix liquid smoke and salt into paste
- Rub salt paste all over outside of pork roast
- Place roast in slow cooker
- Cook on low for 20-24 hours
- Remove bone (if bone in roast) and shred with forks
- Serve over rice and shredded cabbage