Slow Roasted Hawaiian Pulled Pork in Banana Leaves

Preheat oven to 260°C.

Cover a baking pan with aluminum foil, leaving long ends to wrap over the meat.

Lay two banana leaf halves lengthwise over the aluminum foil.

Use a fork to stab the pork a few times on each side.

Apply half of the liquid smoke to the fat side of the shoulder. Flip the meat and apply the other half of the liquid smoke, then rub in half of the Hawaiian sea salt.

Lay fat-side-up on top of the banana leaves. Rub in the remaining Hawaiian sea salt.

Lay two more banana leaf halves widthwise over the other leaves. Wrap the inner banana leaves over the meat, followed by the outer.

Wrap the foil around the meat snugly, making sure all of the ends are tucked in to save juices.

Bake at 260°C for 30 minutes. Lower temperature to 176°C, and continue to cook for a minimum of 3.5 hours (or until it reaches 96-98°C internal temp in case you have less kg of meat).

Remove from oven and carefully open up the foil to reveal the leaves. Allow to sit and cool for a few minutes before handling further.

Peel back the banana leaves and breathe in the divine aroma (without burning your face). Pork will fall apart easily with a fork.

Serve immediately with rice, fresh cut pineapple, and Hawaiian sweet rolls.