Luau Pork

• 4 to 4-1/2 lb. boned pork butt
• shoulder
• 2 tbsp. kosher
• other coarse salt
• 3 tbsp. liquid smoke

1. Rinse pork and pat dry.
2. Pierce meat deeply with a fork at about 1-inch intervals and rub all over with salt and liquid smoke.
3. Cut 2 pieces heavy-duty foil, each about 16 by 24 inches.
4. Set meat in the center of foil.
5. Lift foil around meat to enclose snugly; seal edges.
6. Set packet in a 10-by 15-inch pan.
7. Bake in a 400F oven until meat is very tender when pierced, cut through top of the packet to test, about 4-1/4 hours.
8. Remove and discard foil, and put meat with juices in pan.
9. Using 2 forks, tear meat into shreds and serve.

boned pork butt, shoulder, kosher, salt, liquid smoke

Taken from www.foodgeeks.com/recipes/19063 (may not work)