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Oven Kalua Pork

Traditional kalua pork involves a whole pig, an underground oven (imu) and two days of cooking. This more convenient recipe has been adapted from Alan Wong's New Wave Luau: Recipes from Honolulu's Award-Winning Chef (Ten Speed Press 1999).

Serves 12

1 (5-to-7-pound) pork roast (a shoulder or Boston butt)

4 to 5 tablespoons kosher salt or coarse sea salt

4 to 5 tablespoons liquid smoke

Preheat the oven to 300 degrees.

Lay a large sheet of aluminum foil on an even work surface. Place the pork on top. Season the meat with salt and liquid smoke. Cover with additional foil and seal tightly.

Place the meat package in a deep roasting pan, fill with 2 inches of water, and cover the pan with sheets of aluminum foil to seal in the steam.

Cook for 5 hours, until the pork falls apart easily. (An instant-read thermometer tucked into the thickest part of the roast should read 170 degrees.) When cool, shred using two forks.

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