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Old 11-08-2015, 09:03 AM   #31
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I have a 3 lb. Boston Butt ..will I need to cook it as long? It's boneless btw.
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Old 11-08-2015, 02:24 PM   #32
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Originally Posted by lyndalou View Post
I have a 3 lb. Boston Butt ..will I need to cook it as long? It's boneless btw.
No, it won't take as long lyndalou. My last cook was with a 3 lb. but I'm sorry I didn't pay attention how long it took to get it very tender. Remember, don't add any liquid to the pot, it will make it's own liquid.
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Old 11-08-2015, 02:38 PM   #33
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No, it won't take as long lyndalou. My last cook was with a 3 lb. but I'm sorry I didn't pay attention how long it took to get it very tender. Remember, don't add any liquid to the pot, it will make it's own liquid.
It will need at least eight hours, though, in order to melt the collagen and tenderize the meat. I've used this method for my pulled pork recipe.
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Old 11-08-2015, 02:56 PM   #34
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Good point GG.
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Old 11-09-2015, 07:54 AM   #35
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No, it won't take as long lyndalou. My last cook was with a 3 lb. but I'm sorry I didn't pay attention how long it took to get it very tender. Remember, don't add any liquid to the pot, it will make it's own liquid.
Just read this ( Monday morning) I used your method and cooked it on low for about 7-8 hours. It was great. Thanks for sharing.
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Old 11-09-2015, 01:59 PM   #36
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Originally Posted by lyndalou View Post
Just read this ( Monday morning) I used your method and cooked it on low for about 7-8 hours. It was great. Thanks for sharing.
TSM for the report LL. I'm glad you enjoyed it!
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Old 11-11-2015, 04:37 PM   #37
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Okay, so I bought a Pork Shoulder "Roast" at Walmart again
and was ACTUALLY reading the packaging and it has been "enhanced with 10% salt solution..."
HMMM
So that's why the last why my Kalua Pig was a bit too salty last time I made it...
The only place that I can find a Pork Butt that has not been fiddled with is at our Asian Market and that's just too dang far away from our house.
All the other markets close by are charging an arm and a leg for Butt or Shoulder. I always thought that Pork Butt was the least expensive cut of Pork.
SO... Kalua Pig and Lomi Lomi Salmon will be on the menu in a coupla days...
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Old 01-22-2016, 10:31 AM   #38
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Originally Posted by Kaneohegirlinaz View Post
Attachment 23769

LOOK WHAT I FOUND!!!
I was passing by my "Asian Store" here in Southern AZ
and thought I'd better stop and stock up on what I could
before we move on to Northern AZ, where they have no
CLUE about anything but cowboy food , and and and ...
I walked out having spent $75USD
Well, I have to say that that isn't hard to do, considering almost
everything I purchase is brought in from Hawaii
Reverse Hawaiian financing.
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Old 07-03-2016, 10:00 PM   #39
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Originally Posted by Kayelle View Post
It just doesn't get easier than this, and it's delicious.......

1 6lb pork butt roast
1 1/2 Tbs.. Hawaiian sea salt, or any sea salt
1 Tbs. liquid smoke

Make deep slits all over the roast with a long knife. Make a paste of the salt and liquid smoke, and massage it into the meat. (I use latex gloves)
Place the roast into the crockpot without any liquid. Cover, and cook on low for 10 to 12 hrs. Shred the meat, and add the drippings as needed to moisten.
I was browsing Pinterest last night and found several recipes similar to yours K... even one published by Epcot Center... here's what I found amazing ... NONE of them included Liquid Smoke!
I found a new product I'm going to look for ...
https://www.amazon.com/Js-Hawaii-Kia.../dp/B01FUHUNLI
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Old 07-03-2016, 11:00 PM   #40
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Originally Posted by Kaneohegirlinaz View Post
I was browsing Pinterest last night and found several recipes similar to yours K... even one published by Epcot Center... here's what I found amazing ... NONE of them included Liquid Smoke!
I found a new product I'm going to look for ...
/dp/B01FUHUNLI
You mean the recipe's you found were just with sea salt Kgirl? Odd.

That product you found is liquid smoke, right?

Color me confused.
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Crock Pot Kalua Pig It just doesn't get easier than this, and it's delicious....... 1 6lb pork butt roast 1 1/2 Tbs.. Hawaiian sea salt, or any sea salt 1 Tbs. liquid smoke Make deep slits all over the roast with a long knife. Make a paste of the salt and liquid smoke, and massage it into the meat. (I use latex gloves) Place the roast into the crockpot without any liquid. Cover, and cook on low for 10 to 12 hrs. Shred the meat, and add the drippings as needed to moisten. 8 stars 2 reviews
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