Serves 12 4 lbs pork butt 2 Tbs Hawaiian salt 2 Tbs liquid smoke 1 banana leaf or aluminum foil 4-6 large ti leaves, ribs removed Score pork on all sides with 1/4 inch deep slits about 1 inch apart. Rub pork with Hawaiian salt, then rub with liquid smoke. Wrap pork, in the banana leaf, then wrap completely in ti leaves. Tie with string and wrap in foil. Preheat oven to 350 degrees F. Place pork in a shallow roasting pan and add 2 cups water. Roast for 4 hours. Shred pork and let stand in 1 Tbs Hawaiian salt dissolved in 2 cups boiling water with a few drops of liquid smoke before serving.
2 lbs luau leaves 3 cups water 2 tsp sea salt 1/2 tsp baking soda 1 Tbs oil 1 cup chopped onions 1 lb stew meat 1 lb short ribs 3 cups beef stock 2 cups water Rinse luau leaves and trim off stems and thick veins. In a stockpot, bring water, 1 tsp of the sea salt and baking soda to a boil. Add luau leaves; reduce heat and cook, partially covered for 1 hour. Drain and squeeze out excess liquid. In a saucepan heat oil and saute onions until translucent. Brown stew meat. Add beef stock, water and the remaining 1 tsp sea salt. Cook until meat is fork tender. Add luau leaves and simmer for 30 minutes.