Kalua Pig

6 lbs of Country style pork ribs (either with or without bones)
2 tbs of Hawaiian sea salt
2 tbs of Liquid smoke

Wash and pat dry the meat. Spray crock pot with Pam.
Place ribs in crock pot. Sprinkle salt then liquid smoke all over the meat evenly.
Cook on "low" setting for 12 hours. If possible, stir meat at about 6 hours. Before serving, skim fat and discard bones. Place meat on serving dish, use fork to shred meat. Yum!



The traditional recipe uses pork butt roast and you will have to pierce the meat all over with a carving fork before salting it. I've experimented with the country style ribs and the Kalua Pig tasted the same as using the pork butt roast. And the best thing is that no piercing is necessary! Saving at least 10 minutes of prep time!

Also, Kalua Pig freezes well. So pack away the leftovers in your freezer for those too-busy-to-cook-days.