1.5 Tbsp. Hawaiian salt
2 tsp. liquid smoke
It cooks very nicely in the oven. Because I am often cooking in larger quantities, I throw it in my roaster oven (kind of like a slow cooker on steroids) and let it go. I have also given up on measuring amounts of each ingredient. A more authentic recipe would wrap the pig in banana or ti leaves. When I started out, I did wrap a few pounds of spinach around the meat. I thought I needed to do that for moisture, but it seems fine without it (as long as you tightly wrap in foil).