Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Frozen pork butt, 5 lbs
Alae (red Hawaiian salt)
Ti leaves
Banana leaves
Aluminum foil

Thaw the roast. Make deep pokes in the fatty part of
the meat next to bone with sharp knife. Rub the roast
with liquid smoke and alae, getting both into the
holes. Wrap roast in ti leaves. Split banana leaves
down middle vein and cover ti leaves. Wrap in
aluminum foil and seal. Cook for 11 hours in a kamado
with a hot fire, using 5 lbs of charcoal or keawe for
a Hawaiian touch. Check coals every 2 hours to see if
the fire is still hot. Meat is done when it shreds
apart. Don't open foil until the last few hours. OR
wrap as directed and roast in an oven at 200 degrees
for 8 hours.

Taken from back of 1974 calendar, from a local
Hawaiian newspaper.

From: Barbara O'keefe Date: 05-21-96

Browse by categories