Born and raised in Hawaii. This recipe comes closest to what I grew up eating!

1. Preheat your oven to 325°F.
2. Rub the Hawaiian sea salt all over the pork shoulder, massaging it into the meat.
3. Drizzle the liquid smoke evenly over the pork, making sure it’s well coated.
4. Place the pork shoulder in the center of the tin foil tray and cover it tightly with aluminum foil. You want to retain all that moisture, so make sure it’s sealed well.
5. Slowly cook the pork in the oven for about 5 hours. That low-and-slow cooking is key for that tender, pull-apart pork we’re after.
6. Carefully remove the pork from the oven and let it rest for about 10-15 minutes – it’ll be hot and steamy, so watch your fingers!
7. Shred the pork with two forks and, if desired, toss it in the cooking juices to soak up all that flavorful liquid.
8. Serve hot and get ready for the compliments to start pouring in!
Variations & Tips
– If you prefer a little more flavor complexity, consider adding a pinch of brown sugar or minced garlic to the rub.
– Picky eaters in the house? You can serve the juices on the side, so everyone can adjust to their taste.
– To achieve a little crispiness, after shredding the pork, you can put it under the broiler for a few minutes – but keep an eye on it; it can crisp up fast!
– The leftovers (if you’re lucky to have any) are wonderful for sandwiches or can even be added to soups or stews for a flavor boost.
– Always remember to be safe when handling pork; make sure it reaches an internal temperature of 145°F before shredding.
There you have it, friends – a bit of tropical sunshine on your dinner plate. Don’t be afraid to have fun with this recipe and make it your own. Share it with loved ones, and let the spirit of ‘ohana (family) fill your home. Enjoy!