Recipe

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• 4 to 5-lb pork butt
• 2 1/2 tbsp hawaiian salt
• 2 tbsp liquid smoke

• 1 1 banana leaf (or substitute 4 or 5 whole unpeeled bananas)
• 2 4 to 6 ti leaves (or substitute aluminum foil)
• 3 Preheat the oven to 325 to 350 degrees F.
• 4 Trim any excess fat from the butt roast. Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.) Rub with salt and liquid smoke.
• 5 Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat.
• 6 Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil, if ti leaves are not available. (Ti leaves can often be obtained from a local florist). Tie securely with twine.
• 7 Roast for about 45 minutes per pound. When meat is done, remove ti leaves, banana leaf (or bananas) and shred pork.