Oven Kalua Pork in Banana Leaves

What you need

• 2 kg (4 1/2 lb) boneless pork shoulder, in one piece
• 2 tbsp coarse Hawaiian alaea sea salt, or coarse sea salt
• 1 1/2 tbsp liquid smoke
• 3 large banana leaves, thawed if frozen

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F).

2. 2

   Trim any thick slabs of outer fat from the pork, leaving a thin layer.

3. 3

   Pierce the pork all over with a small knife, about 2 cm (3/4 in) deep and 3 cm (1 in) apart.

4. 4

   Rub the liquid smoke into the meat, then rub the salt over every surface.

5. 5

   Wipe the banana leaves and remove the tough central ribs.

6. 6

   Wrap the pork tightly in the banana leaves, then wrap the parcel in two layers of heavy foil, seam side up.

7. 7

   Set it in a roasting pan and roast until the meat pulls apart with a fork, 4 1/2-5 hours. The thickest part should read at least 90 °C (195 °F).

8. 8

   Rest the parcel for 15 min, then open it carefully over the pan to catch the juices.

9. 9

   Discard the banana leaves and shred the pork with two forks.

10. 10

    Stir in enough pan juices to moisten the meat, taste and add a pinch more salt if needed. Serve warm.

Imported from carnediem.blog. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.