Slow Roasted Pork
I worked in a Hawaiian BBQ joint for a little over a year. Their recipe is mouth-watering. Served with your favorite style of BBQ sauce over a toasted bun makes it a full meal deal. This recipe takes overnight to roast making a supple dish the next day.
4 lbs of pork butt
1/2 cup of liquid smoke
1 quart of water
1/8 cup corse sea salt
In a heavy duty roasting pan place pork butt fat side up. Sprinkle liberally with salt. Add water and liquid smoke. Cover tightly with aluminum foil. Place on the center rack of your oven at 500 for one hour. Then turn the oven down to 250 and slow roast for 6 hours. Cool in the fridge. Takes about 4 hours to cool. Using two sets of small tongs, separate the meat from the fat shredding as you go. Grill buns and slather with your favorite BBQ sauce or eat it without sauce.
Feeds many.