A kalua is a traditional pit oven they use in Hawaii to slow cook a pig rubbed with sea salt, stuffed with hot rocks, wrapped in leaves, and cooked slowly over koa wood – is a truly beautiful thing. This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard.

• 1 (6 pound) pork butt roast

• 1 1/2 tablespoons Hawaiian sea salt

• 2 TBSN liquid smoke flavoring

Medium mixing bowl, mixing spoon, measuring spoons, aluminum foil, measuring cups, sharp carving knife, carving fork, slow cooker Prep: 10 minutes prep Cook: 16-20 hours Ready: 20 hours Serves: 12

1. Pierce pork all over with a carving fork.

2. Rub salt then liquid smoke over meat.

3. Place roast in a slow cooker.

4. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

5. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

• Calories: 243

• Total Fat: 14.7g

• Saturated Fat: 5.0g

• Cholesterol: 82mg

• Sodium: 715mg

• Potassium: 348mg

• Total Carbohydrates: 0g

• Dietary Fiber: 0g

• Protein: 25.9g

• Sugars: 0g

It is high in protein and essential vitamins, minerals and amino acid good for overall health. Lean pork, when trimmed of visible fat, is nutrient-dense, satisfying, and good for you. Some pork parts like that of tenderloin, loin chops and sirloin roast are made from the lean cuts and are more healthy than chicken.

Garnacha, as it pairs very well with smoky roasts.

More varieties coming soon!