hawaiian no imu slow roasted pork
chef sam choy shares the secrets of hawaiian slow roasted pork . find more unusual items like banana leaves at hispanic or caribbean markets.
bone in pork shoulder blade roast, kosher salt, liquid smoke, ti leaves, boiling water, salt
- 5.5 pound bone in pork shoulder blade roast
 - 2.0 tablespoon kosher salt
 - 4.0 tablespoon liquid smoke
 - 12.0 ti leaves
 - boiling water
 - 0.5 cup salt

- pierce top surface of pork with a paring knife or meat fork evenly season top of roast with salt and rub with 2 tablespoons liquid smoke.
 - wrap pork completely in ti leaves, tie with kitchen twine.
 - place wrapped pork on large piece of heavy aluminum foil, bring edges of foil up around sides of pork, leaving top open.
 - prepare a medium low banked fire in grill, with drip pan in center if using gas grill, heat to medium low.
 - pour boiling water in drip pan, add remaining 2 tablespoons liquid smoke to water.
 - position wrapped pork over drip pan, away from direct heat, close grill hood.
 - monitor and maintain grill heat around 275 300 degrees f.
 - if using charcoal grill, you will have to add a few new fresh coals occasionally.
 - grill for about 8 hours, until pork is very tender fork inserted into top of roast, through the leaves, will meet no resistance.
 - remove pork from grill to large cutting board, let rest for about 15 minutes.
 - unwrap pork, discard wrapping.
 - using two forks, or knife and fork, shred the pork completely, place on serving platter.
 - serve pork, offering each diner a small pile of both the alae hawaiian salt and the sea salt.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 5.5 pound bone in pork shoulder blade roast
- 2.0 tablespoon kosher salt
- 4.0 tablespoon liquid smoke
- 12.0 ti leaves
- boiling water
- 0.5 cup salt

 ### Assistant: The ingredients you'll need are:
- 5.5 pound bone in pork shoulder blade roast
- 2.0 tablespoon kosher salt
- 4.0 tablespoon liquid smoke
- 12.0 ti leaves
- boiling water
- 0.5 cup salt


You can follows these steps to make the recipe:
- pierce top surface of pork with a paring knife or meat fork evenly season top of roast with salt and rub with 2 tablespoons liquid smoke.
- wrap pork completely in ti leaves, tie with kitchen twine.
- place wrapped pork on large piece of heavy aluminum foil, bring edges of foil up around sides of pork, leaving top open.
- prepare a medium low banked fire in grill, with drip pan in center if using gas grill, heat to medium low.
- pour boiling water in drip pan, add remaining 2 tablespoons liquid smoke to water.
- position wrapped pork over drip pan, away from direct heat, close grill hood.
- monitor and maintain grill heat around 275 300 degrees f.
- if using charcoal grill, you will have to add a few new fresh coals occasionally.
- grill for about 8 hours, until pork is very tender fork inserted into top of roast, through the leaves, will meet no resistance.
- remove pork from grill to large cutting board, let rest for about 15 minutes.
- unwrap pork, discard wrapping.
- using two forks, or knife and fork, shred the pork completely, place on serving platter.
- serve pork, offering each diner a small pile of both the alae hawaiian salt and the sea salt.
- .

