Ingredients

• 2 tablespoons liquid smoke
• 2-3 tablespoons Hawaiian salt rock salt, kosher salt, will do
• 2 whole lotus leaves or 14-16 ti-leaves, IF you can get them!
• Heavy Duty Aluminum foil

Directions

4-6 lb. pork butt (Boston butt), score all around.

Place pork butt in a large bowl or pan, rub all sides with the salt and liquid smoke.  Place the pork butt, fat side up, in the center of the lotus leaves.

Wrap pork with the leaves and tie in place with string.

Place the wrapped pork on enough heavy duty aluminum foil to completely wrap it and be able to seal the edges to keep any steam from escaping.

Place wrapped package in a shallow roasting pan and into a preheated oven (450 degrees F), for 1-hour.  Reduce heat to 400 degrees F and cook for another 3-4 hours, depending on size of the pork butt.

Note:  While the original recipe called for 14-16 ti-leaves, unless you’re in Hawaii (or possibly California), ti-leaves are not readily available, but you can get dried lotus leaves at most Asian markets.  Soak to rehydrate and make them more pliable prior to using.  Not as good as ti-leaves, but an acceptable substitute when you can’t get the real deal!

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