Backyard Imu Smoked Kalua Pork


  • 2 lb fresh Pork butt, boneless
  • ½ cup “Back Yard Imu Smoked Salt"
  • 1 cup water


  1. Pre heat oven to 350 degrees.
  2. Place whole pork butt in roasting pan, score meat 1
    inch deep evenly across top of fat side up.
  3. Season pork with “Back Yard Imu Smoke Salt” evenly.
  4. Add water to pan, cover tight with foil or roasting pan
    lid and place in oven for 3.5 hours or until fork tender.
  5. Shred pork in hot drippings, Do Not drain liquid! Adjust seasoning if needed using more IMU salt. *cool down in liquid as liquid will hydrate pork and keep it moist.*