Kalua pork

  • 3.5kg pork butt
  • 4 tbsp Hawaiian salt, divided
  • 4 tbsp plus a few drops liquid smoke, divided
  • 8 to 12 large ti leaves, ribs removed
  • 480ml boiling water
1) Preheat oven to 180C/Gas mark 4.

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.

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