Title: Kalua pork
 Categories: Pork/ham, Meats, Hawaiian
      Yield: 10 Servings
 
      1    Frozen pork butt, 5 lbs
           Alae (red Hawaiian salt)
           Ti leaves
           Banana leaves
           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