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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Activated charcoal-infused salt — dramatic color, earthy finish
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Activated charcoal-infused salt — dramatic color, earthy finish
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Pierce top surface of pork with a paring knife or meat fork; evenly season top of roast with salt and rub with 2 tablespoons liquid smoke. Wrap pork completely in ti leaves, tie with kitchen twine. Place wrapped pork on large piece of heavy aluminum foil, bring edges of foil up around sides of pork, leaving top open. Prepare a medium-low banked fire in grill, with drip pan in center (if using gas grill, heat to medium-low). Pour boiling water in drip pan, add remaining 2 tablespoons liquid smoke to water. Position wrapped pork over drip pan, away from direct heat, close grill hood. Monitor and maintain grill heat around 275-300 degrees F. (if using charcoal grill, you will have to add a few new fresh coals occasionally). Grill for about 8 hours, until pork is very tender (fork inserted into top of roast, through the leaves, will meet no resistance). Remove pork from grill to large cutting board, let rest for about 15 minutes. Unwrap pork, discard wrapping. Using two forks, or knife and fork, shred the pork completely, place on serving platter. Serve pork, offering each diner a small pile of both the alae (Hawaiian) salt and the sea salt.