Kalua Pork

This is obviously not traditional Kalua pork, we cannot all cook a whole pig over hot stones unfortunately! I learned this method in culinary school that is a great at home copycat of the real thing! We use liquid smoke to mimic that Kalua pork flavor. It is a shockingly easy recipe, and is a crowd favorite.

Ingredients:

• 3 lb pork shoulder, boneless, cut into large cubes
• 10-20 cloves of garlic
• salt
• avocado oil
• 3-4 cups chicken stock
• 1 tbsp + 1 tsp of liquid smoke, I used hickory liquid smoke
• green onions, thinly sliced for garnish

Preparation:

STEP 1.

Preheat your oven to 325*F.

STEP 2.

Prep the pork by cutting into large cubes and studding it with garlic on all sides. Do this by making small cuts into the flesh and shoving a garlic clove in there. Coat all sides heavily with salt.

STEP 3.

In a dutch oven or oven safe pot with lid, over medium high heat, add oil all over and sear all sides of the pork until golden brown, working in batches not to crowd the pan.

STEP 4.

Add all the pork back to the pot and add chicken stock so it is half submerged. Add 1 tbsp of liquid smoke all over and bring the liquid up to a simmer. Once it is simmering, add the lid back to the pot and transfer to the oven. Bake for 2.5 hours.

STEP 5.

Remove from the oven and check for fork tenderness, once a fork easily shreds the pork, pull it from the pot, if it doesn’t shred place back in the oven for another 30 minutes.

Step 6.