- 8 pounds pork butt
- 4 tablespoons Hawaiian salt, divided
- 4 tablespoons plus a few drops liquid smoke, divided
- 8 to 12 large ti leaves, ribs removed
- 2 cups boiling water
Preheat oven to 350 degrees F.
After scoring pork on all sides with 1/4-inch deep slits about 1-inch apart, rub with 3 tablespoons salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string, and wrap in foil. Place meat in a shallow roasting pan with 2 cups of water and roast for 4 hours. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.
Recipes courtesy Sam Choy, Kona, Hawaii