Rye Free 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
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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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