Kalua Pig (Oven Style)
If you have a Traeger Grill, you can also use it. That's what I did. I followed the recipe but didn't add liquid smoke and didn't put the banana-leaf-wrapped pork into a turkey roasting bag. I did place it in a disposable baking pan. I cooked it for 10 hours, the last hour on smoke. I'm thinking next time about smoking it the last 2 hours and possibly opening up the banana leaves. I also wrapped more banana leaves around the pork to help keep it moister. The pork turned out great! My family and a guest loved it. Served it with King's Hawaiian Sweet Bread and a homemade coleslaw. Fabulous!
-1 5-6 LB. Pork Butt, bone in
-5-6 Tbsp. Hawaiian Rock Salt (I usually go by the 1 Tbsp. salt to every pound of pork method)
-Banana Leaves (I have found them in the frozen isle at Fubonn Market. Make sure the leaves are defrosted and are wiped down with a wet towel before use.)
-2 Tsp. Liquid Smoke
-Turkey Oven Bags
-Preheat oven to 250 degrees Farenheit
-Lay two clean banana leaves in the shape of a plus sign
-Place pork butt in the cross section of the banana leaves and rub the Hawaiian Rock Salt generously all over the pork. Even if you think it’s too much, trust me, it’s not.
-Add the liquid smoke over the pork butt
-Wrap the pork with the banana leaves and tie the kitchen twine around the entire package just to make sure that the leaves will stay in place.
-Place the package of pork into the turkey oven bag and close with the tie that comes with the bag
-Bake overnight for at least 8-10 hours
-Take pork out and let cool before shredding. Make sure to keep all of the juices from the pork so that the pork stays moist and juicy!