What if I told you that you could make a dish that would wow your guests with less effort than it takes to order-in? What if I told you that you don’t need a huge arsenal of cooking skills or prior knowledge to turn out a perfect meal each and every time? What if I told you that all of this can be done with just five or six ingredients that can be found in any big-scary-mega-mart anywhere in the country, for somewhere around $10.00, depending on the price of pork in your area?
It’s all true, every word of it. With just a few minutes of prep time and a few lazy hours spent doing… Well, whatever it is that you’d like to do… You can produce something so sinfully delicious and decadent that everyone who tries it will think you’ve slaved your day away working on the perfect meal. And I’m going to tell you how to do it.
Hey, I won’t tell anyone it was easy. That will be our little secret, O.K?
- 1 pork butt or blade roast, approximately 5 lbs.
- 4 tbsp. liquid smoke
- Salt and Pepper to taste.
- 1/2 cup vegetable or chicken stock
- 2-4 cups cooked white rice
- Heat oven to 300 degrees
- Season pork liberally on all sides with salt and pepper. (Be generous, you’re seasoning a lot of meat!) Place on aluminum foil of a large enough size to completely wrap the roast. Pour liquid smoke over roast and seal foil tightly.
- Place pork roast in a roasting pan fat side up. Add stock to pan and place in oven for four hours.
- Remove, shred with forks and serve over rice using pan juices as a sauce if desired. Optionally, garnish with thin-sliced scallions.
- Serve piping hot and enjoy!
For those of you who have never heard of Kalua pork, you may be surprised to discover that there is not actually any Kahlua liqueur involved. the “Kahlua” portion of the name has to do with the Kahlua pit method used in Hawaii. Now that we’ve gotten that straight, let’s move on…
What I would have done differently had I thought of it at the time:
I’ve actually made this dish twice in the past few weeks. The first time just to give it a try, the second time so that I could post it here as my entry for Frugal Fridays #13. Both times I used the same method, and I’m thrilled with it.
Having said that, this recipe is versatile and can be made with anything else you would like to put in the pouch with the pork. Try some pineapple slices, onions, garlic or fresh herbs to change it up a bit if that’s what you’d like. Be creative, make it your own!
Links to other recipes like this: