Kalua Pig (Soy-Free)

Ingredients

• 6 lb Pork Shoulder (Boston Butt)
• 2 tbsp Hawaiian Sea Salt
• 1 tbsp Liquid Smoke (Hickory)
• 4 large Banana Leaves (optional)

Instructions

1. 1Preheat your oven to 325°F (160°C).
2. 2Take the 6 lb pork shoulder and rub it all over with the 2 tbsp Hawaiian sea salt and the 1 tbsp Liquid Smoke (Hickory). Make sure it is coated evenly.
3. 3If you are using the 4 large banana leaves, wrap the seasoned pork shoulder tightly in them. This will help keep the pork moist.
4. 4Place the wrapped pork shoulder (or unwrapped if you did not use banana leaves) into a large Dutch oven or roasting pan. Add 1/2 cup of water to the bottom of the pan. This will help prevent the pork from drying out during cooking.
5. 5Cover the Dutch oven or roasting pan tightly. Place it in the preheated oven and bake for 6 hours. The pork is done when it is very tender and can be easily shredded with two forks. The internal temperature should reach at least 195°F (90°C).
6. 6Carefully remove the Dutch oven or roasting pan from the oven. Let the pork rest, still covered, for 15 minutes. This allows the juices to redistribute, making the pork more tender.
7. 7Remove the pork from the pan and place it on a cutting board or in a large bowl. Using two forks, shred the 6 lb pork shoulder into bite-sized pieces. Discard the banana leaves if you used them.
8. 8Serve the shredded Kalua Pig immediately.

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