A few weeks ago I instagrammed a picture of a Hawaiian plate lunch I got to enjoy. Since then I had been thinking about making some on my own. I make mine with rice and steamed cabbage but really missed to macaroni salad to go with it. However my disappointment was short lived after tasting the smoky, tender, fall apart kalua pork.
1 large pork butt or shoulder
Hawaiian sea salt
2 tsp. liquid smoke
2 tsp. pork bouillon
Sear the pork on four sides until golden. Rub each side with a generous amount of the Hawaiian sea salt. Place in the crock pot and drizzle the top with 1 teaspoon of the liquid smoke. pour 1/2 cup of water in the bottom of the crock-pot. Cover and cook on high for 8 hours or until very tender.
Remove the pork from the crock-pot. Check the liquid content in the crock pot, some cuts release a lot of liquid and some don't. If there is less than a cup add some water, if there is lots don't add any.
Add the pork bouillon and remaining teaspoon of liquid smoke. Cover again and allow to cook while working with the pork.
Separate the fat and meat and shred any really large chunks of pork in to smaller pieces. Return to the crock-pot an cook for an additional 30 minutes.
Serve with sticky rice, pasta salad, cabbage, fresh fruit, and butte mocha.