By
eHow Food & Drink Editor
Difficulty: Moderately Easy
Things You’ll Need:
- Aluminum Foil
- Chef's Knives
- Cutting Boards
- Skillets
- String
- 4 tbsp. liquid smoke
- 10 to 12 ti leaves
- 3 tbsp. Hawaiian salt (or coarse sea salt or kosher salt)
- 1 (5- to 7-lb.) pork butts
Step1
Cut small slits, about 1 to 1 1/2 inches in length, all along the surface of the pork butt.
Step2
Rub the surface of the pork with Hawaiian or coarse sea salt.
Step3
Brown on all sides in a frying pan.
Step4
Brush the pork with liquid smoke.
Step5
Carefully wrap the entire pork butt in ti leaves, and tie leaves with household string.
Step6
Wrap the pork in aluminum foil and seal tightly.
Step7
Bake for 1 hour at 350 degrees F.
Step8
After an hour, reduce heat to 325 degrees F and bake for 3 hours.
Step9
Shred the pork before serving.
Comments
Anonymous said
on 9/17/2006 Get the biggest sized Crockpot or slow cooker you can get. If you want, you can put a couple small banana leaves in there. Try to get as much pork shoulder/butt as you can fit, salt it up with Hawaiian salt (the more salt you use, the better the poi taste). Put the oinker in the pot, cover, and cook it medium-high for around 5 hours (checking as you go). When finished, the meat should fall right off the bone. The lower and longer you cook it, the softer it will be.
Anonymous said
on 11/22/2005 Using fresh banana leaves as a wrap
imparts a wonderful earthy flavor to
the meat, causing it to taste much like
you've just pulled it from the imu. It
also helps retain the natural juices and prevent the foil taste from entering.