Prep Time::15 mins
Cook Time:: 4 hrs
Rest Time::30 mins
Total Time:: 4 hrs 45 mins
Servings::8
Ingredients
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1 (4 1/2 pound) bone in pork shoulder roast
4 teaspoons liquid hickory smoke
3 tablespoons sea salt
1 (!4 ounce) package frozen banana leaves, thawed
Directions
Preheat the oven to 325 degrees F (165 degrees C). Place pork in a large bowl and rub all over with liquid smoke. Sprinkle salt over meat, and rub in until evenly coated. Set aside.
Place banana leaves on the counter, arranging them in a spiral, overlapping pattern, so once pork is placed on the leaves, they can be folded up and over to fully encase the meat.
Place pork on the center of leaves, fat side down, and wrap the meat with the seams coming together at the top. Once wrapped, pick up and invert the entire package, seam side down, into a Dutch oven. Any extra banana leaves can be tucked in around the sides.
Bake, covered, in the preheated oven for about 4 hours, or an instant-read thermometer inserted near the center reads 195 to 200 degrees F (91 to 93 degrees C).
Let pork rest in the Dutch oven for 30 to 60 minutes, then remove the meat to a bowl. Pull meat off the bone, and set bone aside. Add any and all cooking liquids and rendered fat into the bowl of pork. Use two forks to shred meat as finely as you like. Taste for seasoning; adjust with more salt or liquid smoke to taste.
Arrange banana leaves in the pot to make a nest for the meat. Transfer shredded pork in and serve immediately.
John Mitzewich
Chef’s Notes:
The amount of salt needed will depend on the size of pork shoulder, but a good estimate is 2 teaspoons coarse salt per 1 pound meat.
Roasting time will also will depend on size of pork shoulder, so check for doneness with a probe thermometer.