- 2-5 lbs pork butt
- 2 c water
- 1 t liquid smoke (optional)
- 1/4 c Hawaiian salt (coarse sea salt)
Directions:
Preheat oven to 400 degrees. Place pork fat side up in roasting pan or deep casserole dish. Combine water and liquid smoke, pour over meat. Sprinkle with salt. Cover (with lid or tin foil) and roast for 2-5 hours. Remove from pan and shred.
Serve with Mock lomi salmon, haupia and rice.
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