Oven Kalua Pork

This more accessible version of the classic slow-roasted pig enjoyed at luaus is cooked as a roast in a regular oven. It is typical to stir any reserved meat juice into the shred-ded pork. If you do, we recommend that you skim the fat first. Place a heavy-duty plastic bag into a measuring cup; pour collected juices into the bag. Let stand 10 minutes or until fat rises to the top. Using kitchen shears, snip a small portion of one bottom corner of the bag, and pour the juices over shredded pork, stopping before you reach the fat layer.

Yield: 16 servings (serving size: about 3 ounces)

Ingredients

• 4 1/4  pounds  Boston Butt pork roast, trimmed
• 2  tablespoons  barbecue smoked seasoning (such as Hickory Liquid Smoke)
• 3/4  teaspoon  salt

Preparation

Preheat oven to 275°.

Rub pork with liquid smoke. Wrap pork tightly in foil; place on a jelly-roll pan. Bake at 275° for 5 hours. Cool slightly. Remove pork from bone; discard bone. Shred meat with 2 forks. Combine shredded pork and salt in a large bowl, tossing well.

Nutritional Information

Calories:

234 (44% from fat)

Fat:

11.5g (sat 3.9g,mono 5.5g,poly 1.1g)

Protein:

30.5g

Carbohydrate:

0.0g

Fiber:

0.0g

Cholesterol:

108mg

Iron:

1.8mg

Sodium:

249mg

Calcium:

8mg