Wild Pig (Pork) in Tahitian Oven

dapted from The Artist's Palate
Ingredients
  • 5 pounds pork butt, cut in thirds
  • 1-½ tablespoons liquid smoke flavoring
  • 2 to 3 tablespoons Hawaiian sea salt
  • 10 green cabbage leaves (or 10 banana leaves, if available)
  • 3 cups chicken stock
Directions

1. Preheat oven to 350°F.
2. Rub the pork with the smoke flavor and sea salt.
3. Take an appropriate-size roasting pan and line the bottom with half of the cabbage leaves. Place the pork in it.
4. Add chicken stock, being careful not to pour it over the pork. Cover with remaining cabbage leaves.
5. Cover tightly and roast for approximately 2½ to 4 hours. Cook the pork until a meat thermometer inserted into it reads 165°F.
Note: When done, the pork should shred easily and be very moist.

Published on July 8, 2010
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at facebook.com/WineEnthusiast.



Learn, discover, and get special offers with our email newsletters.
Newsletters
Wine Enthusiast Magazine The latest wine reviews, trends, and recipes.
Wine Enthusiast Catalog Special offers on wine storage and accessories.
Please enter a valid email address
privacy policy