3 to 4 lbs. pork butt, slashed
6 to 8 ti leaves, if available or heavy aluminum foil

Combine in a small bowl: 1 tsp. MSG (optional) 3 tbsp. shoyu 3/4 tsp. garlic, minced 1 tbsp. gingerroot, grated Few drops (1 or 2 tbsp.) drops of liquid smoke

Wash and remove midribs from ti leaves and line a 9x9 inch pan. Leaves should be radiating from center of pan and extending out of pan. Rub sauce mixture over pour butt. Place pork on ti leaves fat side up, fold leaves over pork and secure with string. Place a piece of foil over top of pan and crimp to the edges of pan. Seal.

Bake in 350 degree oven for 1 hour, then lower to 325 degrees and bake another 2 hours. Before serving, use 2 forks to shred pork; serve hot.

Line pan with heavy aluminum if ti leaves are not available. Completely wrap and seal pork butt with foil.