Ingredients
- 8 pounds pork butt
- 4 tablespoons Hawaiian salt
- 4 tablespoons liquid smoke
- 8 to 12 large ti leaves, ribs removed
Directions
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 the pork completely in ti leaves, tie with string and wrap in foil.
Place meat in a shallow roasting pan with 2 cups 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.
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By tmorreall_7017398
Binghamton, NY
on January 18, 2008
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It's pretty hard to find ti leaves on the mainland, so I omit them. I usually season the pork with salt and Liquid Smoke and cook in a crock pot. It keeps the meet so moist and turns out great even without browning the meat. Easy, easy.
By rxchi_7787966
San Francisco, CA
on May 27, 2007
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Short of having to dig a hole (I hate yardwork, this is the easiest way to have semi-authentic Kalua pig. Tasty and crowd pleaser all the time. If you find it to be too salty, add some boiled cabbage to the final product before serving.
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