Hawaiian Pork

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      Pork Butt Roast– 3-4 pounds (the cheaper the better – I purchased it at

      .99 per pound this week)

      Sea Salt – 3 Tbs per roast

      Liquid Smoke – 2 Tbs per roast (which I somehow didn’t have anymore so I

      used some barbecue sauce made with liquid smoke)


      Heat oven to 400 degrees. Tear and stack 7 large sheets of foil. Place

      roast on top of stack. Slice random slits into pork and sprinkle with

      sea salt; then pour the tablespoons of liquid smoke on roast. Wrap the

      pork in the 7 individual layers of foil, sealing each layer tightly.

      Bake for 4 hours. Unwrap and shred meat in it’s juices. I hesitated

      using 7 sheets of foil, but added the last 2 just to follow the

      directions. I can really see that you need them because the juice

      somehow gets into the last wrapping a little, which surprised me. It

      was pretty good served over rice, although there is not that much juice

      but would also be great for sandwiches. It has a good flavor!

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