1 (3 lb.) pork butt
6 tbsp. liquid smoke
3 tbsp. Hawaiian salt
1/2 banana leaf
5 ti leaves

Wipe pork butt with paper towel, score 1/4 inch around pork. Rub with liquid smoke then with Hawaiian salt. Wrap in banana leaf and tie. Wrap again with ti leaves and tie securely.

Place in a 3 quart casserole; cover. Microwave on high for 20 minutes. Turn pork butt over and cover again. Microwave on roast for 40 minutes or until internal temperature is 170 degrees. Let Kalua pig stand for 10 minutes or until inner temperature reaches 185 degrees. Shred pork and serve with poi, lomi salmon, or poki, etc.