Ingredients
- 8–10 lb bone-in pork shoulder
- 2 T Hawaiian sea salt VERY IMPORTANT
- Banana leaves or pink butcher paper
Instructions
- Preheat smoker to 275º
- Wipe pork down with a paper towel to remove any bone fragments
- Season all sides with the sea salt
- Place pork on smoker for three hours
- Remove pork and wrap tightly with banana leaves or butcher paper, tie with butcher’s twine
- Return pork to smoker until internal temperature reaches at least 200º (~5–7 hours)
- Remove pork from smoker and let rest one hour before shredding and serving
Serve with
- Teriyaki sauce
- Hawaiian sweet rolls
- Grilled pineapple
Ingredients
Cooking Method