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Kalua Porkhawaiian, pork/ham 1 frozen pork butt, 5 lbs 1 alae (red hawaiian salt) 1 ti leaves 1 banana leaves 1 aluminum foil Thaw the roast. Make deep pokes in the fatty part of the meat next to bone with sharp knife. Rub the roast with liquid smoke and alae, getting both into the holes. Wrap roast in ti leaves. Split banana leaves down middle vein and cover ti leaves. Wrap in aluminum foil and seal. Cook for 11 hours in a kamado with a hot fire, using 5 lbs of charcoal or keawe for a Hawaiian touch. Check coals every 2 hours to see if the fire is still hot. Meat is done when it shreds apart. Don't open foil until the last few hours. OR wrap as directed and roast in an oven at 200 degrees for 8 hours. Taken from back of 1974 calendar, from a local Hawaiian newspaper. From: Barbara O'keefe Date: 05-21-96
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