How to cook a pig in doors when you don't have the means to dig a hole (imu) in your back yard.
Ingrediments:
pork - whole pork shoulders or if unavailable try find Boston butt, which is half of the shoulder
liquid smoke
Hawaiian sea salt or Pure Himalayan Ancient Pink Sea Salt by La Selva Beach spice Co. (But there are a gazillion brands of Pink Sea Salt. Use any one that is available in your world.)
Here's what you start with if you can't find a pig:
Directions:
1. Score the pork butt on all sides with a diamond cut pattern. ...
2. Rub the pork butt with a generous amount of liquid smoke and then rub in Alaea Salt or (Hawaiian Sea salt)
3. Place the pork butt in a 9X13 pan lined with foil. ... or in the slow cooker.
4. Cook for 8-10 hours or until fully cooked and easily shreds.
5. Then shred the pork using 2 forks until shredded thoroughly (no chunks allowed)
I prefer to use a slow cooker or oven, so for a slow cooker, put on High heat setting to about 10 hours.
Instructions for cook in a oven: - Preheat the oven to 250 degrees. Then slow cook up to 8-10hrs. Check from time to time after 8hrs for easy shredding. If the pork does not shred easily, leave it in another hour and recheck.
Best when eaten with Mac salad and a chili pepper on the side! We personally prefer the Mezzetta Brand as shown.
Salt suggestions:
Kalua & Kalua Cabbage - Best eaten with rice on a Ti leaf or Banana leaf
