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Kalua Pig, First Test Batch.

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Kalua Pig

My first test batch of Kalua Pig, freshly shredded. It’s amazing! I got that flavor I love. I remember eating this every Tuesday in the elementary school cafeteria on Kaneohe Marine Base as a child. Forever my favorite Hawaiian dish. It’s traditionally cooked underground in a special oven, but you can achieve a remarkable hack of the dish by slow-cooking a pork shoulder that’s been rubbed in sea salt (or Hawaiian red salt, if you can find it), and a generous coating of a liquid smoke product, then cooked in a crock pot until it shreds easily with a fork. A good enough piece of pork shoulder will not even require water to be added in the crock, creating a nice juice, but if you need to add more moisture, a half a cup or so of salted water boiled with liquid smoke added can be mixed into the finished product.

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