Begin with a 1 kilo fläskkarré (bigger is better!) The recipe calls for pork butt or pork shoulder. Not sure what part fläskkarré is, but it works!
Score diagonal slits in pork (not too deep, this is so the spices will be rubbed in deeper)
Rub a generous amount of hav salt (sea/rock salt) onto all sides of the pork. In Hawaiian "lomi lomi" means to massage. Lomi lomi the pork with salt, don't be shy!
Pour two capfuls of Liquid Smoke onto each side of the pork. Follow with a generous drizzle of Kikoman soy sauce. Lomi lomi the meat after each new ingredient is added.
Wrap the pork tightly in aluminum foil. Do not leave open to vent. Keep it tightly wrapped!
Place aluminum-wrapped pork in oven-safe dish. I like using disposable aluminum pans to take with to a party. Easier to clean up!
Bake in 190•C oven for 2 hours, then turn temperature down to 160•C for 2 more hours. Be careful when opening foil, hot steam! The smell is AMAZING while this cooks!
With two forks, gently pull apart the tender pork. There should be plenty of juices in the pan to mix it with. Continue until all the pork is shredded.
Serve with lomi lomi salmon (recipe coming soon!) and white rice. "Ono" means delicious in Hawaiian, and this dish is ONO!!
- Soy sauce (Kikkoman preferred)
- Liquid smoke
- Sea salt (rock salt)
- Aluminum foil
- Oven-safe/Aluminum pan
- Preheated oven to 190•C