My dad went to college in Hawaii, and added some fantastic Hawaiian dishes to his food repertoire during his time there. This is one that is simple and great for a luau-themed party, as it makes enough food for a crowd, especially when supplemented with Hawaiian sides like rice, macaroni salad, fresh pineapple, and ramen salad. It’ll immediately make you and your guests feel transported to the islands!
Guessipe
- 4-lb pork butt
- 2 cloves garlic, minced
- 2 TBSP Hawaiian salt seasoning
- 2 TBSP liquid smoke
- 6 Napa cabbage leaves
sauce
- 2 cups water
- 1 TBSP Hawaiian salt seasoning
- a few drops liquid smoke
Combine the garlic, 2 TBSP Hawaiian salt seasoning, and 2 TBSP liquid smoke.
Score the pork all over with 1/4-inch deep slits about an inch apart. Rub the liquid smoke mixture over the whole pork butt.
Wrap the pork in the cabbage leaves and tie together with string.
Line a 9×12 pan with aluminum foil. Tightly wrap the pork with aluminum foil and place in the pan. Add 2 cups water to the pan. Bake at 350 degrees F for 4 hours.
Dissolve 1 TBSP Hawaiian salt seasoning and a few drops liquid smoke into 2 cups boiling water.
Shred the cooked pork, and pour the sauce over. So good with rice and macaroni salad, or put it on Hawaiian rolls for awesome sandwiches!
