1. Rub the pork shoulder with Hawaiian salt and liquid smoke, massaging it well.

2. Place in a heavy roasting dish or Dutch oven with the water.

3. Cover tightly with foil or a lid (this traps steam — the key to traditional kalua tenderness).

4. Roast at low heat for about 4 hours, until the meat collapses easily when pressed with a fork.

5. Shred the pork directly in the dish, mixing it with the juices.

Serve with rice, soft rolls, or cabbage 

Liquid smoke replaces the earthy aroma of a traditional imu (underground oven). If you want a deeper flavour, finish the shredded pork under the grill for 3–4 minutes to introduce a charred edge.