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Hawaiian Smoked Pork Shoulder


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  • 4 lb. pork butt/shoulder
  • 1 T. garlic powder (or good BBQ seasoning)
  • 2 T. Hawaiian salt
  • 3 1/2 oz. liquid smoke flavoring
  • 5 1/2 C. water
  • 1 lb. pork skin
  • 8 ti leaves



Step 1

Cut several deep slashes in the pork butt, then rub the pork butt with garlic powder and 1 T. salt. Pour rhe 3 1/2 oz. of liquid smoke onto the pork butt. Remove the fat from the pork skin. Add 1 1/2 C. of water to a roasting pan, then line with foil. Lay 4 ti leaves on foil, then place pork and skin on the leaves and cover with remaining ti leaves. Cover the roasting pan tightly with foil, and roast at 400 degrees for 1 hour, 375 degrees for 4 1/2 hours more until the pork is easy to shred. Bring 4 C. water to a boil in a large sauce pot, add salt, shred pork and skin. Add the boiling water to the roasting pan, recover with foil, and cook for 15 minutes.


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