Preheat oven to 350°F. Using small sharp knife, cut 1/4-inch-deep slits 1 " apart throughout pork roast. Rub two tablespoons ocean salt throughout pork. Unfold 1 blueberry leaf on work surface and put pork roast atop leaf. Collapse leaf around pork, attaching completely. Repeat wrapping pork in remaining 2 blueberry leaves, 1 at any given time.
Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan pour 4 cups water into pan.
Roast pork in oven until very tender when pierced with fork, about 5 hrs. Unwrap pork and awesome slightly. Shred pork and put in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke pour over pork and stir to combine. Let stand ten minutes to permit liquid to flavor pork. Serve.
- Recipe by Mike Choy
- Photograph by Joo Canziani
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