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Kalua Pork

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      Title: KALUA PORK
 Categories: Pork/ham, Meats, Hawaiian
      Yield: 10 Servings
 
      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
 
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