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.
My thoughts:
I bought a pork butt at Aldi and my husband brought home banana leaves from his trip to Weis so he suggested we make kalua pork. Normally we make it in the instant pot (recipe here) and it’s quite good but this was so much better. It took all day but we are self-quarantining and have nothing but time. I’d think the results are more like the real thing which is cooked in a pit than the slow cooker or instant pot versions.
It was so tender! It had a great smoky flavor and you really could taste the herbal banana leaf. We served it on white rice and with a side salad. Totally worth the time and it took virtually zero effort. Plus there are tons of leftovers!
