Oven Kalua Pig

From: JaxFLChef

On Aug 10, 2009

200 degrees for 8 hours is not hot enough or long enough. Maybe if it was for 14 hours but I did it at 200 degrees for 10 hours and it still was nowhere near done. Also, way more liquid smoke; I would say 4 ounces of liquid smoke per 5 - 6 pounds. Also, I wouldn't do the water until the pork is shredded because it dilutes the liquid smoke. Once you shred the pork add a few cups of very hot water to moisten up the pork a bit. Beside that, the recipe is close.

From: Ilysse

On Mar 25, 2008

Wonderful! I'll be making this again. DH loved it as did the kids. I used less salt and forgot the water, oops. But it was sooo yummy. I've never had kahlua pig so I can't say anything about the authenticity of the flavor but we loved it.

From: JKRunning

On May 24, 2005

This is also how I make my Kahlua Pig. I cut large slits into the pork butt and really fill them with the sea salt. I also put mine in the crockpot on low for 20-24 hours and it falls apart it is so juicy and tender.

From: Drea D

On Jan 8, 2004

This is exactly how i make my kalua pig, down to the measurements! I often toss in a few garlic cloves, too, just because I like 'em. I've always made mine in the crockpot, and it smells wonderful and tastes awesome! DH had this in Hawaii AFTER having it at home and pronounced mine better.