This is a Hawaiian pulled pork aka Kalua pork. I looked at several recipes and methods and decided to combine them and came up with this. I really wanted to use banana leaves but couldn't find them on such short notice. It turned out really good, not much of a smoke flavor but I don't think it's supposed to. It's not like a traditional southern pulled pork which is very smokey.
Pork butt/Pork shoulder with bone
5 Pound (Bone in)
Maine sea salt/Hawaiian sea salt
1⁄4 Cup (4 tbs)
Banana peel/Banana leaf
Ponlai soy sauce
2 Cup (32 tbs)
1.Preheat the grill twenty minutes before cooking. Regulate the temperature to about 300 degree Fahrenheit.
2.Wash and clean the pork meat. Remove any excess fat from the roast if required.
3.Make several shallow long cuts along the roast.
4.Rub with the Maine sea salt.
5.Wrap the pork with banana leaf /Ti leaf/ Banana peel whatever you find available and place it in the aluminium foil tray on foil wrapping paper.
7.Season the meat with soy sauce. You can also sprinkle additional sea salt on top of the meat piece. Place another layer of banana peel on top. Wrap firmly.
8.Neatly wrap the foil paper and punch 10 holes on the top of the wrapped foil and place on grill for seven hours at 300 -325 degrees.
9.When meat is done, let it cool, open the pack by puncturing the bottom of the wrapped meat parcel and drain the meat juices into another pan and set aside the meat.
10.Shred the pork and place it back in the juices.
11.Serve with a fresh salad and steamed rice.
•Use boneless roast pork for a leaner cut of meat.
•The dish can be prepared in a slow cooker. Wrap the parcel of meat and then place them in a slow cooker for 16 hours. The meat can also be roasted in an oven at 325 - 350 degree oven for about 45 minutes per pound.
•You can serve the bananas with the meat by wrapping the bananas in foil and roasting them alongside the meat.
•Traditionally, Hawaiian chefs use Koa wood to impart a smoky taste to the meat. You can create the taste with liquid smoke and rub it into the meat before roasting it. You can also place a few mesquite wood chips on the grill as the meat cooks.