Kalua Pork - liquid smoke

Method

• Combine spices (liquid smoke, sea salt, soy sauce, ginger and garlic).
• Put pork in a pot large enough to fit in a single layer.
• Pour in marinade from above.
• Add 1/4 cup water.
• Heat to a simmer and cover.
• Continue simmering for 2 hours, occasionally flipping the meat.
• Add extra water if necessary.
• Meat is done when the meat is falling apart and the liquid has all evaporated.
• Stir and cook meat in rendered fat until brown.
• Remove meat from pot and shred.
• Discard any extra fat that has not been rendered.
• Note: The dish is slightly on the salty side.
• It is supposed to be that way.
• I serve it with plain white rice and stir fried cabbage to balance it.
• The white rice tempers the saltiness and the cabbage adds a bit of sweetness.
• If Im feeling naughty, I will saute the cabbage in a little of the rendered fat from the pork.
• You can pop it into a slow cooker as well, but it will probably require a little extra time to cook.
• Enjoy!