Oven Kalua Pig

• 4 lbs pork butt
• 1 tablespoon garlic powder
• 2 tablespoons hawaiian sea salt, divided
• 3 12 ounces liquid smoke flavoring
• 5 12 cups water, divided
• 1 lb pork skin
• 8 ti leaves

1. Make several deep slashes around pork butt.
2. Rub garlic powder and 1 tablespoon salt on pork.
3. Pour on liquid smoke.
4. Remove and discard most fat from pork skin.
5. Add 1-1/2 cups water to roasting pan, then line with foil.
6. Lay 4 of the ti leaves on foil.
7. Place pork and skin on leaves.
8. Cover with remaining leaves.
9. Cover tightly with foil.
10. Roast at 400-degrees for 1 hour.
11. Lower temperature to 375-degrees and cook for 4-1/2 hours more or until pork is easy to shred.
12. In large sauce pot bring the remaining 4 cups water to a boil.
13. Add remaining salt.
14. Shred pork and cut skin; add to boiling water.
15. Cover and cook for 15 minutes.

pork butt, garlic, hawaiian sea salt, liquid smoke flavoring, water, pork skin

Taken from www.food.com/recipe/oven-kalua-pig-2921 (may not work)