5 lb. Pork Butt

Sprinkle Hawaiian Salt

8 Garlic Cloves

4 cup Rich Chicken Stock

2 oz. Liquid Smoke (in substitution for Kiawe Wood)

6 Bay Leaves

METHOD OF PREPARATION:

Rub pork butt with salt. Pierce meat in eight places with a knife and insert a garlic clove into each slit. Place bay leaves on top of meat. Place meat into a braising pot and add chicken stock and liquid smoke to pot. Cover tightly with a lid or seal the top tightly with aluminum foil.

Place in oven at 325 degrees for approximately 3 hours.