This dish is so simple to make and the oven does all the work. In Hawaii pork butt is as easy to find as ground beef. In Eugene I buy a pack of pork that my butcher labels for carnitas which looks like small well trimmed pork roast. I’m not sure if they even sell pork butt in Eugene, but they sell shoulder for sure (which the butt comes from, but I have never seen it labeled that way). From what I understand, the butt is the top of the shoulder which has the least amount of bone and the most meat. If you use a pork butt trim most of the fat off the top leaving only a thin layer for flavor.
This dish makes for several great leftover meals because the seasonings are so basic. Kalua Pork Stir Fried with cabbage and onions with a drizzle of soy sauce, or pulled pork sandwiches. It also subs wonderfully for a quick chile verde if you can find a can of Las Palmas Green Chile Enchilada Sauce.
OVEN KALUA PORK
3 pounds boneless pork butt / shoulder
2 cups warm tap water
1 tsp. liquid smoke
1 Tbsp. kosher salt
½ tsp. granulated garlic
¼ tsp. white pepper
Place the pork butt fat side up in a roasting pan or heavy casserole. Combine the rest of the ingredients and mix well to dissolve salt. Pour liquid over pork and cover with a tight fitting lid or foil. Bake in a 400 degree oven for 2 ½ hours. Remove cover and shred meat into the liquid in the pan.