Eosinophilic Esophagitis Friendly Hawaiian Kalua Pork
Total time8 hr 45 min
Prep time15 min
Cook time0 min
5.0(19)
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Learn more →Ingredients
8 servings
- 4 lb bone-in pork shoulder (boston butt), skin-on if available
- 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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