Fire up the tiki torches -- it's time for a luau! This delicious slow-roasted pork is rubbed with sea salt and liquid smoke to recall the glorious flavors of pig cooked in a traditional Hawaiian imu. Once cooked and cooled, it can be shredded and served with poi, yams or even on a bun. You may use ordinary sea salt for this recipe if the Hawaiian variety is unavailable.
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Fire up the tiki torches -- it's time for a luau! This delicious slow-roasted pork is rubbed with sea salt and liquid smoke to recall the glorious flavors of pig cooked in a traditional Hawaiian imu. Once cooked and cooled, it can be shredded and served with poi, yams or even on a bun. You may use ordinary sea salt for this recipe if the Hawaiian variety is unavailable.
| Servings | Prep Time |
| 20 servings | 20 minutes |
| Cook Time |
| 4 hours |
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Fire up the tiki torches -- it's time for a luau! This delicious slow-roasted pork is rubbed with sea salt and liquid smoke to recall the glorious flavors of pig cooked in a traditional Hawaiian imu. Once cooked and cooled, it can be shredded and served with poi, yams or even on a bun. You may use ordinary sea salt for this recipe if the Hawaiian variety is unavailable.
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Ingredients
- 1/4 cup Hawaiian rock salt
- 5-6 tbsp liquid smoke
- 8 pounds pork butt
Servings: servings
Units:
Instructions
- Rub rock salt and liquid smoke into pork surface. Wrap meat in leaves; enclose in heavy aluminum foil. Bake, covered, at 500 degrees for 1/2 hour; reduce to 325 degrees and bake for 3 1/2 hours. Shred meat into bite-sized pieces and serve with roasting liquid. For a different flavor, substitute banana, taro or spinach leaves for ti leaves.
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