Sam Choy'S Oven-Roasted Kalua Pig
- 1 5- to 5 1/4-pound boneless pork butt roast
- 2 tablespoons plus 2 teaspoons Hawaiian alaea sea salt or coarse sea salt
- 3 frozen banana leaves, thawed
- 6 cups water, divided
- 1/2 teaspoon liquid smoke
- Preheat oven to 350u0b0F. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.
- Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.
- Roast pork in oven until very tender when pierced with fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.
hawaiian alaea, banana, water, liquid smoke
Taken from www.epicurious.com/recipes/food/views/sam-choys-oven-roasted-kalua-pig-233927 (may not work)