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Ingredients
- 8 lbs. pork butt
- 4 tbsp. Liquid Smoke
- 4 tbsp. Hawaiian salt
- 8 to 12 large ti leaves, ribs removed
Preparation
Step 1
Preheat oven to 350 degrees.
After scoring pork on all sides with quarter-inch deep slits, about an inch apart, rub with salt, then liquid smoke.
Wrap pork completely in ti leaves, tie with string and wrap in foil.
Place meat in shallow roasting pan with 2 cups of water and roast for four hours.
Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add few drops Liquid Smoke.
Shred cooked pork and let stand in this solution for few minutes before serving.