I made this for a Luau for my boyfriend this summer and it was a HUGE HIT!!! Delicious.

We added a whole clove of crushed garlic and about the same amount of grated fresh ginger to the liquid smoke, mixed it up, then rubbed it into the scored pork butt. We also laid out the foil then layered corn husks on top, placed the rest of the marinade onto the husks and wrapped the entire thing in corn husks (as they were to hand) on the top and bottom before completely sealing with foil. We cooked it as above. Note: When cooking more than one, it still only takes five hours cooking time if wrapped individually - I am a novice so we found that out the hard way!

I thought we were going to run out this was such a huge hit at my daughter's graduation party! And I way over bought the recommened pounds per person! I followed the recipe, but added about 1-2 tablespoons fresh ginger and about 2-3 tablespoons minced garlic. Also, instead of the oven I used a crockpot and started it partially frozen on high for 5-6 hours. Then I turned it to low for another 4-6 hours and it came out perfectly!

i did the recipe 3 different ways one because i cant have much salt so i did it with just liquid smoke and a little salt next i did one the exact recipe and than i did one the same way except i wrapped it in a banana leaf and i have to say the one with the leave was so tender and fell off the bone. the others were good but the one wrapped was great i recommend this!!!

I used this recipe because I liked the idea that it is cooked in the oven. I also used the advice of the review that said to add ginger and garlic, so I added both, but I used ginger powder because I didn't have any fresh and I also added a sprinkling of brown sugar...MMMMMM it was sooooo good!! Thanks for the recipe!

What an easy and great recipe! I cooked up 3 five pound pork roasts for a large group of people. The roast was tender and fell apart. I served the pork on Kaiser rolls with Oriental-Sesame cole slaw from this site. I also made up a batch of mango barbeque sauce to go with. The leftovers are even better.

I served this on top of the Soft Onion Rolls from this site and some coleslaw. It felt like a summer barbecue retreat in the midst of a cold winter day. Yum!

Everyone raved about this recipe, so I had high hopes. I thought it was OK, but nothing I would crave in the future. I found it to be WAY too salty, so the second time I made it I cut back on the salt and it was much much better. This goes great with the recipe on here for "Pani Popo" (Hawaiian coconut bread)...now THATS a recipe I do crave!

Every time I serve this dish I am asked for the recipe! I've had it several times while visiting Hawaii and this recipe is just as good if not better. I also love that it is so easy to make.

Made this today and hubby and I both loved it!! I added an extra Tbsp. of liquid smoke and set the oven at 300*. It was perfectly cooked at 6 hrs. I was unable to find hawaiian rolls in 3 different stores so I ended up with kaiser rolls. I toasted them just a bit and we each added a sweet barbeque sauce on top of the pork. Served with homemade coleslaw and pickles. Will make this often. Fantastic!!

Ono! Tastes like it came right out of the imu!

I made this for a Hawiian themed family dinner. I follewed the recipe exactly, although I did use my crock pot. It was very tasty although a little dry. I may add a more liquid next time.

This is an ok recipe. I have been living in hawaii for the past 6 years and have made oven kalua pork lots of time. You need to add minced garlic, minced ginger and soy sauce (as much as you think your family will like). Cook the pork as directed in this recipe. I add the sea salt after shredding the pork, because of the saltiness of the soy sauce. Then place in oven to combine the flavors. I got my recipe from a lovely Hawaiian grandmother.

Oh my gosh!! I had never tried to cook anything like this and I have to say I was really surprised at how delicious this turned out. My family almost gave me a standing ovation (ok, maybe not) and I really have to say that I don't have to go to any expensive BBQ places anymore to get a wonderful pulled pork platter which by the way, you can only get one plate for the cost of the entire pork roast when you buy it and make it yourself. I was soooo happy with this recipe. THank you so much.

I love this recipe and have made it several times. The only thing I do differently with this recipe is use a little more liquid smoke and rub it in really well. After I shred it, I transfer it to a crock pot (with juices or it'll dry out) and take a can of pineapple rings (drain half the juices), pour it over the top and place a few rings on top. Nice presentation and adds a slightly sweet taste to the smokey flavor! Yum! Serve with a collection of BBQ sauces. A previous reviewer served it with mango chutney. I've gotta try that!

tender, moist... the outside was tasty but the inside needed more salt...making it again soon

OH MY GOSH!!