Kahlua Pork

This is my go-to recipe when feeding a casual crowd. It is simple and requires no last minute work. Most importantly though, it is scrumptious and everyone loves it.

7-8 pound pork butt (shoulder) roast
Liquid smoke
Kosher salt

Put the pork in a 6 qt crock pot. With your hands rub in Liquid smoke (usually 4-6 Tbsp). Then coat generously with salt. Cook on low overnight and through the next day. A couple of hours before serving, remove meat to a large dish and turn off the crock pot. Pour the liquid from the crock pot into a large measuring cup or fat separator like this one.

I love this thing. It removes the fat much better and is easy to use. Shred the meat and return it to the crock pot. If your liquid is in a measuring cup, skim the fat off with a spoon. Pour as much de-fatted liquid as you want over the top to make the meat moist. Turn the crock pot back onto low (or warm if yours has that setting) until ready to serve. If you’d like, you can mix some BBQ sauce in, but my kids like it plain so I serve the sauce on the side.

Comments

[tammy]

Definitely on my list! I am all about easy & like it even more if the crock pot is involved! This sounds great!

[Katy]

Huh. Never tried it without liquid. It might be on the short list for the Superbowl.

[Paula]

I made this a lot in Hawaii. Kalua pork is HUGE there. Of course, the best way is the way the Hawaiians do it.. in the ground wrapped in Ti leaves.
The other thing I've heard to do to remove the fat is to put the whole bunch of juice in the fridge for a while and let the fat get hard and just remove it.

[Abby @ They Lend Me Their Hearts]

I'm definately going to try that! Served on buns with some coleslaw and chips!