{"id":7089,"date":"2021-01-23T05:22:00","date_gmt":"2021-01-23T05:22:00","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=7089"},"modified":"2021-01-23T05:22:00","modified_gmt":"2021-01-23T05:22:00","slug":"oven-kalua-pork","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=7089","title":{"rendered":"Oven Kalua Pork"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">3 lb pork butt<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">2 cups water<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 teaspoon liquid smoke<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/4 cup Hawaiian salt<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<p class=\"\" style=\"white-space:pre-wrap;\">Place pork, fat side up, in a roasting pan or deep casserole. Combine water and<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">liquid smoke; pour over meal. Sprinkle with salt. Cover and roast in electric oven<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">at 400 degrees F for 3 hours. Remove from pan and shred pork. Makes 6 servings.<\/p>\n<\/div>\n<p>      <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1595650883116-GKMFD0DIBB7X8I950G4Q\/oven-kalua-pork.png?format=original\" alt=\"\"\/><\/p>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1595650901774-T24K3EMIYY413154WKN1\/island+recipes+island+specials+2+%281%29-06.png?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>3 lb pork butt 2 cups water 1 teaspoon liquid smoke 1\/4 cup Hawaiian salt Place pork, fat side up, in a roasting pan or deep casserole. Combine water and liquid smoke; pour over meal. Sprinkle with salt. Cover and roast in electric oven at 400 degrees F for 3 hours. Remove from pan and&#8230;<\/p>\n","protected":false},"author":0,"featured_media":7090,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[20,14,68,19,67],"class_list":["post-7089","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-a-hundred-years-of-island-cooking-1991","tag-classics","tag-hawaiian","tag-local-favorites","tag-pork"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/7089","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7089"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/7089\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/7090"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7089"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7089"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}