 |
Prep Time: 90 Minutes Cook Time: 210 Minutes |
Ready In: 300 Minutes Servings: 12 |
|
This recipe comes from a recipe book called Kona on My Plate . It serves well with a salad called DaKine Macaroni Salad (also from Kona on My Plate ). Ingredients:
4 -5 lbs pork loin roast |
1 tablespoon hawaiian sea salt or 1 tablespoon salt |
1 teaspoon worcestershire sauce |
1/4 cup shoyu or 1/4 cup soy sauce |
2 teaspoons powdered ginger |
2 teaspoons garlic, crushed |
1 tablespoon liquid smoke |
3 ti leaves, washed and trimmed (available at some local ethnic markets) |
Directions:
1. In a small bowl, mix salt, Worcestershire sauce, shoyu, ginger, garlic and liquid smoke.
2. Place pork roast on ti leaves.
3. Rub pork roast with marinade and let stand 1 hour.
4. Fold ti leaves over to enclose pork, then wrap in aluminum foil.
5. Place in roasting pan and bake in a preheated 325F oven for four to five hours until done.
6. Unwrap, shred and serve.
|
|