"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
8 lbs. pork butt 4 Tbsp. Hawaiian Rock salt 5-6 Tbsp. liquid smoke 6-8 ti leaves
Preheat oven to 500º. Rub rock salt and liquid smoke over pork. Wrap pork in leaves and then in heavy foil. Bake in covered pan for 1/2 hour. Reduce heat to 325º and cook for 3 1/2 hours. Shred into pieces and serve with a little bit of its own juice.
Note: Banana leaves, taro leaves, or spinach leaves may be substituted for a slightly different flavor.
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