2) After scoring pork on all sides with 1/2cm deep slits about 2.5cm apart, rub with 3 tbsp 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 480ml of water and roast for 4 hours. Dissolve 1 tbsp Hawaiian salt in 480ml 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.