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Ingredients
  • 4 pounds (1614g) pork shoulder (pork butt meat) , cut into 2 to 2¼ inches cubes
  • 1 cup (250ml) cold water
  • 1 tablespoon (17g) coarse alaea red Hawaiian sea salt
  • 1 tablespoon (15ml) liquid smoke
  • 2 pieces (90g) 12x20 inches banana leaves
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