Hawaiian Pinterest.

After I'd cleaned the crock pots from yesterday's Super Bowl gathering, I immediately had to start today's Kālua Pork. For those who are aren't familiar (like I'd been until Molly filled me in.-Thanks Molly!), THIS is what this REAL Kālua pork is. As much fun as it would be to put an imu in our backyard (in the middle of February, no less), I was super interested in trying out this crocked version.

"Kālua Pork" (6 quart pot) The original is HERE.

~3 lb pork shoulder blade roast, lean, all fat removed (Mine was close to 5 pounds.)
~1 tbsp liquid mesquite smoke
~1 tbsp coarse sea salt
**1 c rice
**8 oz can pineapple chunks with juice
**water

Place pork in the crock pot and stab it all over with the tip of a knife. (I have NO idea why.)
Rub sea salt all over pork.
Drizzle the liquid smoke all over.
Cover and cook on low for 16 hours. (Yes, SIXTEEN hours.)
**Cook 1 c rice, pineapple and juice, and 1 1/2 c water in rice cooker.
Using a slotted spoon, remove pork from crock pot.
**Serve over rice with pineapple.

12 servings.

Some of the people on Pinterest voiced concern thinking that 16 hours was wrong. It's not. The original crocker said that she has crocked it for 8, but it tastes better after 16. Also, some said "Hey, that would be rally good over rice with pineapple. So...that's what I did. AND someone said "That would be really fun to serve in Bibimbap bowls. I did that, too. (Yes, we have Bibimbap bowls.)

How was it? AMAZING. And so ridiculously easy. Now, I kinda want to go to Hawaii so I can have the real deal. Mmm...