Rinse and pat pork roast dry with paper towels. Place in a large baking dish and then pierce the pork several times all over (this will help the flavors absorb into the meat).
Rub pork with the Hawaiian Sea Salt until completely covered. Use more salt if needed to cover pork as it is important to completely cover the pork with the salt rub to help seal in the juices while cooking.
Smoking Stage:
Smoke time: 4 to 6 hours
Cooking Tip: For best timing results, I recommend starting the smoking process in the late afternoon or early evening and then transferring to your crock pot at late night, before going to bed. The pork will be done in time for the next day's dinner.
Preheat Smoker Grill to 170 degrees F. Cooking at a low temperature will make the wood smoke more.
Place the salt-rubbed pork butt roast, uncovered, in a roasting pan. Place in the preheated smoker and close the lid.
Smoke the pork approximately 1 hour for every pound of meat or smoke overnight. As the smoke is penetrating the pork during the Smoking Stage, it will build up a pink smoke ring around the outer edges of the pork.
Crock Pot Stage - To finish cooking the pork:
Crock Pot Cook time - Low heat - 12 to 18 hours
Preheat crock pot/slow cooker.
Place the already smoked pork in the preheated crock pot. Pour in 1/4 cup of water and cover the top of the crockpot with aluminum foil to help create extra steam. Then place the crock pot lid on top of the aluminum foil.
Cook on the low temperature setting for approximately 12 to 18 hours.The low heat of the crock pot will help break down the meat tissues to tenderize the meat while cooking. The pork is done when it is juicy and falls apart.
Remove from the crock pot and place on a cutting board. Using a fork, shred the pork into small pieces (allowing the fat and juices to mix with the meat for an even consistency and flavor).
Crock Pot Cook time: Low heat - 12 to 18 hours
Cooking Tip: Start cooking the meat in the crock pot later in the evening before you go to bed. The pork will be done in time for the next night's meal.
Preheat crock pot/slow cooker.
Place the salt-rubbed pork in the preheated crock pot. Pour the Liquid Smoke evenly over the top of the pork. Cover the top of the crock pot with aluminum foil to help create extra steam and then place the crock pot lid on top.
Cook on low temperature setting for approximately 12 to 18 hours. The low heat of the crock pot will help break down the meat tissues to tenderize the meat while cooking. The pork is done when it is juicy and falls apart.
Remove from the crock pot and place on a cutting board. Using a fork, shred the pork into small pieces (allowing the fat and juices to mix with the meat for an even consistency and flavor).
Serve over steamed white rice and enjoy!
If you do not have the means to buy a smoker, a smoking effect can be achieved using a grill. Use the “indirect” heat method of cooking on a grill, by pushing all the coals to one side of the grill, or if using a gas grill, only light one side of the grill.
The meat should sit on the side of the grill with no fire underneath.
Soak hardwood chips in water for at least one hour and place over fire. These will product the smoke to flavor the meats and add the moisture to keep the meat from drying out.
Add a drip pan below where the meat will sit, to catch the fat that will be dripping off the meat.
Try to maintain a grill temperature as close to 200 degrees F, as possible.
Baste the meat while cooking to keep the meat moist and add extra flavor.
Try not to baste more than once an hour since you will lose smoke everytime the grill is opened.
* The pork butt roast, also called the Boston butt, comes from the upper shoulder of the hog. The roast consists of parts of the neck, shoulder blade, and upper arm. The pork butt is a moderately tough cut of pork with a good deal of connective tissue.
** Hawaiian Sea Salt can be found at most gourmet or local Asian markets or ordered on line (Hawaiian Alea Sea Salt). Coarse kosher or sea salt can be substituted.
*** Hickory flavor liquid smoke is recommended over mesquite flavored. Only use liquid smoke in the crock pot if you do not have a method to smoke the pork.
Hawaiian Kalua Pork Recipe: https://whatscookingamerica.net/pork/hawaiian-kaluapork-kaluapig.htm