4 pounds pork butt
liquid smoke
Hawaian or rock salt
1 head of cabbage
6 ti leave, ribs removed or tin foil
2 cloves of garlic, minced
2 cups boiling water
Preheat oven to 350 degrees. Chop cabbage and set aside. Score pork on all sides with 1/4 inch deep slits about 1 inch apart. In a bowl, mix 2 tablespoons salt, 2 tablespoons liquid smoke, and garlic. Rub all around pork butt. Line 9x13 pan with foil. Place 3 ti leaves length wise in the foil lined pan, then place the pork butt on top of the ti leaves. Place chopped cabbage around the sides of the pork. Place the other 3 ti leaves crosswise over the pork butt and cabbage and fold leaves to cover. Tie with string to hold them in place. Cover pan tightly with foil, and roast for 4 hours. Remove meat from roasting pan and shred. Place cabbage and pork on serving dish. Serve with rice, macaroni salad, broiled pineapple, and Hawaiian sweet bread.
