Ingredients:
1 3 lb pork butt roast
1/4 cup Alaea salt (Hawaiian sea salt)
freshly ground black pepper
applewood chips
defrosted frozen banana leaves (I buy Goya brand)
Directions:
Dry off the pork roast with paper or cloth towels and rub with the salt.
Smoke at a higher heat (approximately 300 – 325 degrees) for 4 hours using the snake method (we have a Weber) until the roast is nicely browned. Check on it periodically to make sure the temperature stays around 300-325 in the grill but you can be pretty hands-off.
Wrap in banana leaves and wrap again tightly in foil.
Preheat oven to 300 and roast for 3 hours or until the pork roast is at least 200 degrees. Remove from oven and let rest for 30 minutes. Remove the foil and leaves and shred.