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Print this Recipe    Kalua Pork

Oven Easy Kalua Pork

5-7 lb. Pork Butt
2 Tablespoons Hawaiian Salt (Kosher coarse will be fine)
4 Tablespoons Liquid Smoke
10-12 Ti leaves

Cut 1 1/2 inch slits around the pork and rub the surface with the
salt.

Brown pork on all sides. Brush with liquid smoke. Wrap pork in ti
leaves, tie with string. Wrap pork in foil, seal tightly. Bake
at 400 for 40 minutes, reduce heat to 325 and bake for 3 hours.
Unwrap foil and ti leaves and discard. Use a fork or hands to
shred meat, serve hot.

Some hints: Don't remove any of the fat from the meat before
cooking as this keeps it juicy and retains the smokey flavor.
Probably serve it with plain steamed rice is o.k., if you don't
have poi. Ti (pronounced tea) leaves are often used in flower
arrangements but they are the original aluminium foil of the South
Pacific. Most of the island cultures use ti leaves for decoration,
clothing (hula skirts) and for cooking. Do not eat ti leaves.

Note: You might be able to buy these through your florist, if you
can't order then through your local produce supplier) If they are
unobtainable, try for banana leaves, or in a pinch, fresh spinach
leaves, but the taste will be slightly different from the original.

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