"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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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