Mrs. T's Kalua Pork

• 5 pounds of pork butt
• Hawaiian salt to taste
• 2 tablespoons liquid smoke
• 12 ti leaves

Cut one inch deep slices into pork butt. Rub in Hawaiian salt. Rub in liquid smoke. Wrap tightly in ti leaves and two layers of aluminum foil. Bake for one hour per pound at 375 degrees.

Serve with poi and Lomi Lomi salmon.