Pulled Kalua Pork with Artisan^® Alaea Red Hawaiian-Style Sea Salt and Durango^® Hickory Smoked Sea Salt

Featuring: Artisan^® Alaea Hawaiian-Style Sea Salt & Durango^® Hickory Smoked Sea Salt

A traditional and classic favorite, this juicy and smoky pulled pig will be a hit at your next BBQ gathering. Serve it with traditional cabbage and rice or as tacos, sliders and more. 

Servings: 6-8

Preparation Time: 10 minutes

Cook Time: 4 hours

Ingredients

• 4 pound pork shoulder roast (or pork butt roast) 
• 1 tablespoon Durango^® Hickory Smoked Sea Salt
• 2 teaspoons Artisan^® Alaea Hawaiian-Style Sea Salt—Fine grain
• 2 cloves garlic, minced
• Fresh cracked black pepper, to taste

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Rinse and pat dry the pork roast. In a bowl, combine Durango Hickory Smoked Sea Salt, Alaea Red Hawaiian-Style Sea Salt (fine grain), garlic, and black pepper. Coat all sides of the pork shoulder with the sea salt/garlic mixture.
3. Place the pork shoulder in an oven-safe baking dish and cover with aluminum foil. Cook for about 4 hours or until the pork is tender and pulls apart easily with a fork. For a nice crust on the pork, remove the foil and roast the pork with the foil off for the last hour.
4. Serve the pork with shredded cabbage on rice, or with tacos, sliders, sandwiches, quesadillas or enchiladas. The options for this wonderful Kalua Pig pulled pork are endless!