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4 lb. pork butt
4 tbsp. liquid smoke
2 tbsp. rock (Hawaiian) salt
1 banana leaf
4-6 lg. ti leaves, rib removed (from your florist)

Score pork on all sides by slashing diagonally and making slits that are 1/4 inch deep and 1 inch apart. Rub Hawaiian salt into the slits, then rub well with liquid smoke on all sides. Wrap pork in the banana leaf, then wrap in ti leaves. Overlap ti leaves to completely cover the pork. Tie securely with string. Wrap and seal in aluminum foil. let pork stand at room temperature for 30-45 minutes. Place wrapped pork on rack in shallow roasting pan. Roast at 500 degrees for 45 minutes then at 400 degrees for 3 1/4 hours longer. Shred pork and let stand in mild brine solution with a few drops of liquid smoke before serving. Makes 8-10 servings.
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