We are continuing our trip around the world and today, we are cooking from Sam Choy’s Polynesian Kitchen. The book says this recipe is normally made in an underground oven, but since Dom hasn’t made me one of those yet, we will be using the one in the kitchen.
4 pounds pork butt
Hawaiian or rock salt (we used Himalayan Pink Salt)
2 minced garlic cloves
6 ti leaves or foil
2 cups boiling water
Start by preheating oven to 350 degrees. Grab a knife and stab your butt.
I’m seriously stoked about trying some new salt. Aren’t you?
Get a wee little bowl and mix in 2 tbsp of salt, 2 tbsp liquid smoke and the garlic.
Pour the juices on the booty to make it a juicy booty. Massage that butt. Yes I’m still talking about cooking.
Now line your baking dish with foil. Toss in your butt.
Cover with another sheet of foil and bake for long time. Ok, just 4 hours.
Leave the foil open and let it cool for a minute. Add 2 cups boiling water, 1 tbsp of salt and a few tsp of the liquid smoke to a pot. Shred the pork and throw into the liquid mix. Simma for a few minutes. Look how juicy this piggy is!
Dom had a friend over while I was making this and he left quickly as the smell made him hungry. I totally would have shared had I known the kid was starving. Oh and the leftovers lasted until the next day, so this is somethin’ you wanna make for a meat n potatoes guy for sure!