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| 8 lbs |
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Pork butt |
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| 4 Tbs |
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Hawaiian Rock Salt |
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| 5-6 Tbs |
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Liquid Smoke |
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| 6-8 |
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Large ti leaves (or use foil) |
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| 1 |
Preheat oven to 500°. |
| 2 |
Rub salt and liquid smoke over pork. Wrap it in ti leaves and then heavy foil. |
| 3 |
Bake in a covered pan for ½ hour. Reduce temperature to 325 degrees and cook for 3½ hours. |
| 4 |
Shred into pieces and serve with it's own juice. |
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| Servings: 20 |
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| Cooking Tips |
| Note: It won't taste right without the ti leaves. You can substitute banana leaves or corn leaves, but not corn husks. You may find ti leaves at an Oriental market. |
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