Kalua Pork

6 to 8 lbs. boston butt pork roast
1 Tbsp. Kosher Salt
3 to 4 Tbsp. bottled liquid smoke
1 clove garlic, crushed (optional)

Mix salt, liquid smoke, and garlic. Rub over meat. Wrap meat tightly in foil. Pour 1 cup water mixed with 1 tsp. Liquid smoke in bottom of pan. Cover and bake in oven at 225 degrees overnight or at 325 degrees for six hours. Allow to cool. Shred meat with two forks, removing any fat and gristle. Serve warm with BBQ sauce and buns.

This easy and delicious pork is prepared for Luaus by wrapping the roast in banana and ti leaves and burying it in a pit of coals. Our cousin Elaine Smith fixed this for us when Deena and I were visiting her near Seattle (in the oven, not in a pit of coals).