8 lbs. pork butt 4 Tbsp. liquid smoke 4 Tbsp. Hawaiian salt 8-12 large ti leaves, ribs removed
Preheat oven to 350 degrees. After scoring pork on all sides with quarter-inch deep slits and about an inch apart, rub with salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string or rib of ti leaves and wrap in foil.
Place meat in a shallow roasting pan with 2 cups of water and roast for 4 hours.
Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.