I did a test run of this recipe, before a luau party. I did not have liquid smoke, so I used 2 T. minced ginger, 3 minced garlic cloves, and 1 T. Hawaiian salt (for each roast) to rub all over the pork roast before wrapping (fat side up) tightly in heavy duty foil, and placing in a roaster. I roasted it at 300 degrees for 6 or 7 hours, 6 hours for a 5 pound roast (test run), 7 hours for two 7 1/2 pound roasts (party day), in separate pans. I used two forks to pull the pork into tender, delicious, juicy pork delight. Most of the guests asked for the recipe, it was that good. I did not add the extra salt after cooking; it was perfectly seasoned for our taste. I was surprised how juicy the meat was, since it releases a lot of juice to the pan. This recipe is a keeper.
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I did a test run of this recipe, before a luau party. I did not have liquid smoke, so I used 2...