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00This recipe and others can be found in the article "In Hawaii, Barbecue Means a Luau" by Mike Stines, Ph.B.
Ingredients
1 (4-pound) pork butt
2 tablespoons liquid smoke
2 tablespoons coarse kosher or Hawaiian salt
1 banana leaf
Instructions
With a sharp knife, make several shallow long cuts along the roast. Brush the meat with liquid smoke and rub it all over with salt. Wrap the meat (like a birthday present) with the banana leaf and tie it securely with butcher's twine. Cover the package with aluminum foil and refrigerate at least 4 hours or overnight.
Prepare your smoker for 220° F. cooking.
Place a water pan under the cooking grate and fill it with boiling water. Remove the foil and place the wrapped butt over the drip pan. Smoke the pork for 6 to 8 hours. Remove the leaves, shred the pork and serve.
| Servings |
| 4 to 5 |
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This recipe and others can be found in the article "In Hawaii, Barbecue Means a Luau" by Mike Stines, Ph.B. Ingredients1 (4-pound) pork butt 2 tablespoons liquid smoke 2 tablespoons coarse kosher or Hawaiian salt 1 banana leaf InstructionsWith a sharp knife, make several shallow long cuts along the roast. Brush the meat with liquid smoke and rub it all over with salt. Wrap the meat (like a birthday present) with the banana leaf and tie it securely with butcher's twine. Cover the package with aluminum foil and refrigerate at least 4 hours or overnight. Prepare your smoker for 220° F. cooking. Place a water pan under the cooking grate and fill it with boiling water. Remove the foil and place the wrapped butt over the drip pan. Smoke the pork for 6 to 8 hours. Remove the leaves, shred the pork and serve.
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