Kalua Pork

Ingredients

• 4 lbs pork shoulder (Boston butt), bone-in
• 2 tbsp Hawaiian sea salt (or kosher salt)
• 1 tbsp liquid smoke
• 6-8 ti leaves or banana leaves (optional, for authentic preparation)
• 2 tbsp coarse sea salt for rubbing

Instructions

1. Preheat oven to 325°F (163°C).
2. Pat the pork shoulder completely dry with paper towels.
3. Using a sharp knife, score the fat cap in a crosshatch pattern, cutting about 1/4 inch deep.
4. Rub the liquid smoke all over the pork, working it into the scores and covering all surfaces.
5. Generously coat the entire pork shoulder with Hawaiian sea salt, pressing it into the meat.
6. If using ti or banana leaves, wrap the seasoned pork completely in the leaves and secure with kitchen twine.
7. Place the wrapped pork (or unwrapped if not using leaves) in a heavy Dutch oven or roasting pan with a tight-fitting lid.
8. Cover tightly with lid or heavy-duty aluminum foil, ensuring no steam can escape.
9. Roast in preheated oven for 6 hours, or until the meat easily shreds with a fork and reaches an internal temperature of 195°F (90°C).
10. Remove from oven and let rest for 15 minutes before unwrapping.
11. Remove and discard any bones, then shred the pork using two forks or clean hands.
12. Mix the shredded pork with its cooking juices and season with additional salt if needed.
13. Serve immediately over rice or use as filling for sandwiches.