Ingredients
8 pounds pork butt
4 tablespoons liquid smoke
4 tablespoons Hawaiian salt
8 to 12 large ti leaves, ribs removed
Preparation
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 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.
