I first made this at my husband, Tom’s request in 2004 after he described the flavor of a pig roast at a luau in Hawaii with family in the ’90s. Traditionally, the meat is wrapped in Hawaiian green tea leaves, but those are hard to find here on the mainland. I substituted black tea leaves and Tom said it came out great!   (Karen F. –Woodland Park, CO)

7lbs Pork Butt Roast
1-2 teaspoons Liquid Smoke
10 cloves fresh garlic
½ cup rock salt
I bag black tea (I used Earl Grey, but use your favorite)

Preheat oven to 350 degrees
Stab roast all over with 1-inch holes. Stuff random holes with sliced fresh garlic and rock salt. Drizzle with 1-2 teaspoons of Liquid Smoke. Sprinkle with black tea from a tea bag.
Open roast at 350 to 375 degrees until done, about 2-3 hours.

Do you have a favorite recipe to share? Contact us. We may share your submission in an upcoming post!