Typically, this Hawaiian dish is cooked in an underground pit – but since that’s not the most convenient method available to me, I found this recipe that uses an oven. You can use Hawaiian smoked salt, which my parents brought me from Hawaii when they went in April, or a combination of sea salt and liquid smoke.
I found banana leaves in the freezer section of my local Asian market.
1 large banana leaf
6-lb boneless pork shoulder Boston roast (Boston butt), cut across grain into 6 pieces
2 tablespoons Hawaiian smoke salt (or 2 tbsp sea salt plus 2 tbsp liquid smoke)
Preheat oven to 500°F.
Lay 2 sheets of foil (each about 1 feet long) on a work surface with long sides overlapping by about 4 inches.
Cut 2 (12-inch) lengths from banana leaf and center 1 on foil.
Put pork on banana leaf and sprinkle with salt.
Cover top of pork with other 12-inch length of banana leaf and 2 overlapping sheets of foil (each about 1 1/2 feet long).
Crimp edges of foil tightly to form a packet and put in a large roasting pan. Add 2 inches of water and cover pan tightly with more foil.
Bake pork in middle of oven 3 1/2 hours.
If necessary, replenish water in the pan while cooking.
Remove foil covering, and transfer foil to a flat surface.
Remove the meat from the foil and banana leaf packet, place in a bowl, and shred with forks.