Kahlua Pig (Pork Butt)

Recently I was in Hawaii and while I do not tend to eat a lot of meat, I found myself trying new foods. All of the local favorites, I ate so many different styles of Asian and Hawaiian foods during my time there I was just glad I could fit into my jeans when I came home. Kahlua Pig, as they call it, was something that my friend who lives there wanted me to eat.

It is simple and very good. I figured I could try this one on my own, with a little research on what cut of meat is used.

I like easy cooking, I’m not a chef and I don’t pretend to be one – so a crock pot is the way to go with this one. Everything just gets thrown into the crock pot, turn it on and forget about it for a good FIVE hours.

Ingredients
1 Boston butt (I used a 4 lb butt)
1/8 cup sea salt
½ teaspoon liquid smoke (this gives it the flavor)
1 cup water

Put everything into your Crockpot and cook on low heat for a good 5 hours.
Shred the meat when done cooking.

If you want to make it in the oven – put in roasting pan and cover with aluminum foil. Cook at 200 for minimum 5 hours...shred when done cooking.

I served it as it was served to me in Hawaii. Well, sort of. I served it with just the rice, but it also came with macaroni salad.

*Please make sure to take the internal temperature of the pork to make sure it is completely cooked*

 

Nicole Sebula is an editor at The New Yinzer. While not editing TNY, Nicole works full time at the University of Pittsburgh. Nicole enjoys blogging, watching movies, and listening to music.