And why not? However you make it, it's going to taste pretty good, but when it comes to barbecued meat, you're never going to beat low and slow. Somewhere between the invention of liquid smoke and the rise of today's fast-paced lifestyle, Kalua pork-traditionally a whole hog affair, rubbed with local sea salt, wrapped in tropical plant leaves, and cooked in the ground-made the leap from luau labor of love to every pressure cooker in town.
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