Sea salt, a few drops of liquid smoke, and a long, gentle water bath turn a pork butt into tender, shreddable Kalua pork. Serve it on its own, or use it in tacos, burritos, or rice bowls.
Prep the bath and the pork
Heat the water bath to 170°F. Trim your thawed pork butt of most excess fat and season liberally with sea salt.
Bag and seal
Place the pork butt in a sous vide bag, add liquid smoke, and vacuum-seal the bag.
Cook for 8 hours
Lower the bag into the water bath and cover the pot with plastic wrap to slow evaporation. Let cook for 8 hours.
Shred and serve
Remove the pork from the bath and the bag, shred, and enjoy.
