Hawaiian Red Salt Tips

Oven Kalua Pig

Ingredients:

• 3 lb pork butt
• 1 1/2 teaspoons liquid smoke
• 2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt

Preheat oven to 350-400 degrees F. Pierce pork butt all over with carving fork or score with a knife. Rub salt and liquid smoke into meat. Place pork fat side up in a roasting pan or deep casserole dish. Cover and roast in oven for 2 1/2-3 hours. Remove the pork from pan and shred with two forks. Makes six servings. Slow Cooker Kalua Pig

Ingredients:

• 3 lb pork butt
• 1 1/2 teaspoons liquid smoke
• 2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt

Pierce pork butt all over with carving fork. Rub salt and liquid smoke into meat. Cook in slow cooker on low for 16-20 hours turning once. Remove meat, shred, and then add juices from slow cooker to shredded meat. Makes six servings.

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