Post #317960 by Tiki Kaimuki on Wed, Jul 11, 2007 2:59 PM

Okay, I don't know what all that sweet stuff was from the first recipe, but forget it! First thing you need is a nice pork butt-fattier than the shoulder, but a fatty shoulder could do. The fat is important as it bastes the meat and provides juice to let the shredded kalua(the only spelling if you're talking Hawaiian pork)swim in.
Next, Hawaiian salt, kosher salt, etc...I haven't noticed the type of salt making a big difference in all the butts I've roasted, but if you have HI salt then use it. Lastly, liquid smoke(I've always used Wright's Hickory) mixed with a little water.
I've tried the oven bag and had very mixed results. Tightly wrapped foil always works. After shredding, you might want to add some more liquid smoke or salt to taste. Great, now I am starving!