| Total: | 4 hr 45 min |
| Prep: | 15 min |
| Cook: | 4 hr 30 min |
| Yield: | 12 servings |
Ingredients
- 8 pounds pork butt
- 4 tablespoons Hawaiian salt
- 4 tablespoons liquid smoke
- 8 to 12 large ti leaves, ribs removed
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 812 |
| Total Fat | 58 g |
| Saturated Fat | 20 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 67 g |
| Cholesterol | 259 mg |
| Sodium | 924 mg |
Reviews
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.
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.