Anti Inflammatory Hawaiian Kalua Pork

Total time8 hr 45 min

Prep time15 min

Cook time0 min

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Ingredients

8 servings

4 lb bone-in pork shoulder (boston butt), skin-on if available
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
1 tbsp hawaiian sea salt (or coarse kosher salt)
1 ½ tbsp liquid smoke
2 large banana leaves, thawed if frozen (optional)

Instructions

1
Pat the pork shoulder dry with paper towels. Using a sharp knife or fork, pierce the meat all over, about 1 inch deep, to help the salt and smoke penetrate.
2
Rub the Hawaiian sea salt evenly over the entire surface of the pork, then drizzle the liquid smoke over the top and rub it in.

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