Oven Kalua Pig

Ingredients

• Servings: 8
• 4 lbs lamb butt
• 1 tablespoon garlic powder
• 2 tablespoons hawaiian sea salt, divided
• 3 1/2 ounces liquid smoke flavoring
• 5 1/2 cups water, divided
• 1 lb lamb skin
• 8 ti leaves

Recipe

• 1 make several deep slashes around lamb butt. rub garlic powder and 1 tablespoon salt on lamb.
• 2 pour on liquid smoke. remove and discard most fat from lamb skin.
• 3 add 1-1/2 cups water to roasting pan, then line with foil.
• 4 lay 4 of the ti leaves on foil.
• 5 place lamb and skin on leaves.
• 6 cover with remaining leaves.
• 7 cover tightly with foil.
• 8 roast at 400-degrees for 1 hour.
• 9 lower temperature to 375-degrees and cook for 4-1/2 hours more or until lamb is easy to shred.
• 10 in large sauce pot bring the remaining 4 cups water to a boil.
• 11 add remaining salt. shred lamb and cut skin; add to boiling water.
• 12 cover and cook for 15 minutes.