Kalua Pig...best marinated overnight

I love Kalua Pig, well my family loves it even more! I never knew it could be cooked up so easily in the home, not until about 7 years ago (now 14) when discovering this great recipe tweaked to my liking! P.S. I am not an expert recipe writer so please read through the entire recipe to be sure you have all of the required ingredients.

Recipe
5 to 10 pounds (more or less depending on number of guests) of pork butt, boneless country style ribs or pork shoulder (No pork loin, to lean). Place meat into freezer bags or deep bowl/pan marinate in apple juice overnight. Drain pork, place into a large, deep roasting pan…fatty side up.

　

Pour 1/2 of a can or jug of pineapple juice over the pork, or half pineapple, half apple juice.
Pour 3 ounces of any type liquid smoke over the pork.

Cover the entire top of the pork with a thin, but still generous, layer of sea salt or kosher salt or best with Hawaiian Sea Salt if you can find it in your area. Marinade overnight.

Cover the roasting pan with 3 layers of heavy duty aluminum foil.

Bake the pork for 2.5-3 hours 350 degrees. Open up foil, pull out and mash down with potato masher if you can, if tender enough. DO NOT DRAIN OILS or JUICE! Now cover back up tight, drop temp down to 325 degrees for about 2 hours more and forget about it! Take it out of the oven smash down with masher or shred the pork with a large kitchen fork (too hard for me). Let sit 15 min. before serving.

WITH CABBAGE
Cube or strip out entire head of cabbage, cut up one onion, place in frying pan with cup of pork juices, cover on med high, let cook down with lid on. Remove lid once all is soft, add as much cooked kalua pork and juice as desired and turn on high to absorb juices and brown up a little.

Best served over rice or on Hawaiian rolls!