3 tbsp. Hawaiian (coarse) salt
1 tbsp. Accent (optional)
1 cup soy sauce
1 tsp. Worcestershire sauce
1 clove garlic, crushed
1/2 tsp. ginger
Ti leaves (you can use fresh spinach)
5 lb. pork roast
1 tbsp. liquid smoke

Place roast on heavy duty aluminum foil, in baking dish, with Ti or spinach leaves under roast. Mix soy sauce, Worcestershire sauce, garlic, ginger and liquid smoke. Pour over roast. Sprinkle with rock salt. Cover with leaves. Wrap tightly in foil.

Bake at 275°F for 5 hours. Remove leaves. Shred roast and use liquid to pour over meat.