Categories  

                

Smoker


4-5 lb boneless pork shoulder roast
3-4 tablespoon Alaea sea salt
2 banana leaves
kitchen twine
mesquite pellets (note you need a strong flavor wood for this)

Using a sharp knife, cut 1-inch slits all over the pork roast. Rub salt into the slits and all over the meat. Wrap and refrigerate for a couple of hours, or overnight.
Lay out one banana leaf. Unwrap pork and place it in the center of the banana leaf, with the long side of the pork in line with the long side of the leaf. Wrap the leaf around the pork tightly. Turn the pork and wrap a second leaf along the short side of the pork. Tie the leaves secure with kitchen twine.
Preheat smoker to 225 degrees. While the smoker is preheating, soak mesquite wood chips in water for 20 minutes. After they have properly soaked, remove from water and lay directly over burning coals.
Place pork wrapped in banana leaves onto smoker grates. Close lid and roast until the pork reaches an internal temperature of 160 degrees. This took us about 90 minutes. Wrap the pork in foil and continue smoking until the internal temperature reaches 200. An internal thermometer is helpful here, as the cook time can vary greatly depending on your smoker and your piece of meat.
Once the pork has reached 200 degrees, remove the pork from the smoker, wrap in a towel, and store in a cooler for at least an hour, or up to 5 hours. When ready to serve, shred the pork and place in a serving platter.

Unrated