This is the basic recipe but a few changes will make a big difference for a more authentic result: 1. Use more Hawaiian salt. Two and a half Tbsp is not enough. It seems like a lot but it is not; 2. If you can get it, use the Alai salt (red clay salt). Remember, NOT to use table salt!; and 3. Line the foil pan with ti leaves. Not tea, but ti leaves. Use the liquid smoke. Then, wrap with foil. When you shred it, be sure to let it soak in the juices. You can use this same recipe to make pork fillings for tacos and bbq sandwiches, too. Of course, if you're from Hawaii as I am, eat with poi and lomi salmon! Onolicious.
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This is the basic recipe but a few changes will make a big difference for a more authentic...