1 3 lb pork butt roast
1/4 cup Alaea salt (Hawaiian sea salt)
freshly ground black pepper
defrosted frozen banana leaves (I buy Goya brand)
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.