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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 16 |
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From Cooking Light. Serving size: 3 oz. Per serving: 234 calories, 11.5 g fat, 30.5 g protein, 0 g carb, 0 g fiber, 0 mg cholesterol. A home oven version of the classic slow-roasted pig served at luaus. Ingredients:
4 1/4 lbs boston butt, trimmed |
2 tablespoons liquid smoke |
3/4 teaspoon salt (or to taste) |
Directions:
1. Preheat oven to 275°.
2. Rub pork with liquid smoke.
3. Wrap pork tighly in foil and place on a jelly roll pan.
4. Bake for 5 hours.
5. Cool slightly; remove pork from bone and discard bone.
6. Shred meat with 2 forks, tossing well; combine shredded pork and salt (to taste) in a large bowl.
7. It is typical to stir any reserved meat juice into the shredded pork; in order to do this and skim the fat, place a heavy-duty plastic bag into a measuring cup; pour meat juices into the bag; let stand 10 minutes or until fat rises to the top; snip a small portion of one bottom corner of the bag and pour the juices over the shredded meat, stopping before you reach the fat layer.
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