4 pounds pork butt
2 tablespoons salt
2 tablespoons liquid smoke
1 banana leaf
4-6 ti leaves
With a sharp knife, make several shallow long cuts along the
roast. Rub with salt and liquid smoke. Wrap with banana leaf.
Cut the ribs from the ti leaves and wrap over the banana leaf.
Oddly enough the best place to get ti leaves is you local
florist. Tie securely with twine. Cover with aluminum foil and
place in refrigerator over night. Next day, remove foil and
place in a shallow pan with water. Place in smoker or barbeque
at about 220 degrees for 6-8 hours. When done, remove leaves and
shred pork. Traditionally this is served with poi and sweet
potatoes, but it's great on a sandwich too.
Posted by Karen
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