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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 6 |
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Ingredients:
3 tablespoon(s) hawaiian salt |
1/4 cup(s) shoyu |
1 teaspoon(s) worcestershire sauce |
1 clove(s) garlic crushed |
1 piece(s) ginger 1 - crushed |
12 piece(s) ti leaves large |
1/4 teaspoon(s) liquid smoke |
5 pound(s) pork roast |
Directions:
1. In a small bowl combine salt, shoyu, Worcestershire sauce, garlic & ginger. Wash Ti leaves; remove fibrous part of the veins. Line a 13x9x2 pan with Ti leaves radiating from center extending about 10 out of pan. Place roast in center of leaves; rub with shoyu mixture & liquid smoke. Fold leaves over top of roast & secure with string. Place a piece of foil over top of pan and crimp to the edges of pan. Roast at 375 degrees for 5 hours. Serve pork shredded. If desired, add sweet potatoes the last 1.5 hours of cooking & baking bananas the last half hour.
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