Kahlua Pork

by Connie Phillips

1 Pork butt (Boston shoulder butt 5-6 lb. with good fat content)
8 oz. liquid smoke (or Hawaiian Ono seasonings)
1 clove garlic, minced
2 Tbsp. Hawaiian rock salt (Kosher or coarse salt can be substituted)
Red or green Ti leaves (banana leaves or cabbage leaves can be substituted for Ti leaves)

Rub pork butt with garlic, Hawaiian salt and liquid smoke. Place in a pan big enough to cover the pork. Line pan with Ti leaves, put the pork butt in pan on top of leaves. Add water to cover pork butt. Cover with Ti leaves and foil. Crimp foil to pan to hold in the steam. Put in oven at 350° for about 4 hours until the liquid is almost gone. Remove Ti leaves and discard. Using tongs or big forks, shred meat. Season with salt to taste. Serves 10 people.

NOTE: A crock pot can be used to cook Kahlua Pork. Place foil over lid to secure moisture and weight lid with inverted bowl because it may expand and lift lid. It is important to keep in the steam. Cook on low 4-5 hours.