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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 lbs pork butt |
1 tablespoon garlic powder |
2 tablespoons hawaiian sea salt, divided |
3 1/2 ounces liquid smoke flavoring |
5 1/2 cups water, divided |
1 lb pork skin |
8 ti leaves |
Directions:
1. Make several deep slashes around pork butt. Rub garlic powder and 1 tablespoon salt on pork.
2. Pour on liquid smoke. Remove and discard most fat from pork skin.
3. Add 1-1/2 cups water to roasting pan, then line with foil.
4. Lay 4 of the ti leaves on foil.
5. Place pork and skin on leaves.
6. Cover with remaining leaves.
7. Cover tightly with foil.
8. Roast at 400-degrees for 1 hour.
9. Lower temperature to 375-degrees and cook for 4-1/2 hours more or until pork is easy to shred.
10. In large sauce pot bring the remaining 4 cups water to a boil.
11. Add remaining salt. Shred pork and cut skin; add to boiling water.
12. Cover and cook for 15 minutes.
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