5-6 lb. pork butt roast
2 tbsp. Hawaiian sea salt or kosher salt
2 tbsp. liquid smoke
1 c. water
banana leaves, if available
Hawaiian brand rolls
barbecue sauce, optional
Trim excess fat from roast. Rub meat with liquid smoke and sea salt. Place roast in crockpot. Add water to crockpot and lay banana leaves on top. Cover and cook on low for 6-8 hours. Allow to cool until you can comfortably touch meat, then shred pork. Serve on Hawaiian rolls and add barbecue sauce, if desired. Roast can also be sealed tightly in foil, placed in a roasting pan, and roasted in 350-degree oven for about 5 hours. Note: A friend of mine could not find banana leaves and used a bunch of bananas on top of the meat as it cooked. Turned out delicious!
