Traditionally Cooked In an Imu, But An Oven Will Do!
Prep Time: 30 minutes
Cooking Time: 8 hours
5-6 lb. boneless pork shoulder
3 banana leaves (can be found frozen in Asian markets)
2 tbsp liquid smoke
2 tsp garlic powder
2 tsp onion powder
1 tbsp Hawaiian sea salt or kosher salt
2 tsp black pepper
Foil lined sheet pan
Preheat oven to 325 Degrees F. Rinse and dry banana leaves, line banana leaves over lapping each other, but enough to cover pork shoulder. Place pork shoulder on the banana leaves and coat all over with liquid smoke and seasoning. Wrap pork shoulder with the banana leaves and tie with some cooking twine. Wrap the entire banana wrapped pork shoulder in foil with the seam side up. Place pork on a foil lined sheet pan and bake in oven for 8 hours. Unwrap foil and cut banana leaves down the center and shred the pork with a fork.
Serve with some hot rice and soy sauce, Poi or Sweet Potatoes. Great for leftover pork recipes.