One of my favorite foods at home is Kalua Pig. Traditionally, this is cooked in an imu, which is an underground oven that slow cooks the entire pig. In Los Angeles, everyone loves carnitas, which is pretty much the same slow cooked pork, without the smokey goodness. Trade it out for Kalua pig and it goes amazingly in tacos, sliders, and with pretty much everything.
5 lbs Pork shoulder or butt
1 tbs liquid smoke
2-3 tbs Hawaiian rock salt
Place all ingredients in a Crockpot (or in a dutch oven) with a little water to cover the bottom of the pot. Cook overnight in the crock pot (about 4-6 hours in the dutch oven) until the meat falls apart. I make this a day ahead so I have time to chill and scrape out the rendered fat that floats to the top.
