This simple version of kalua pork, from Muriel Miura’s “Celebrating in Hawai‘i,” needs very little tending as it roasts, yet it delivers a big return as a satisfying isle favorite.

OVEN KALUA PIG

By Muriel Miura

• 4 pounds pork butt
• 2 tablespoons rock salt
• 1/4 cup liquid smoke
• 4 large ti leaves, ribs removed

Score pork on all sides, making 1/4-inch-deep slits 1 inch apart. Rub salt into slits, then rub all sides with liquid smoke. Wrap in ti leaves, then in foil, and seal. Let stand 30-45 minutes.

Place on rack in shallow roasting pan. Roast 45 minutes at 550 degrees, then at 400 degrees for 3-1/2 hours or until done.

Shred cooked pork and let stand in pan juices before serving. Serves 8 to 10.

Nutritional information unavailable.

Find “Celebrating in Hawai‘i” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.