Chef Sam Choy shares the secrets of Hawaiian slow roasted pork. Find more unusual items like banana leaves at Hispanic or Caribbean markets.
- 5 1/2 pounds bone-in pork shoulder blade roast
- 2 tablespoons kosher salt
- 4 tablespoons liquid smoke (divided)
- 12 ti leaves (large, ribs removed, or 3-4 banana leaves, or parchment paper*)
- boiling water
- 1/2 cup salt (Alae, Hawaiian)
- Pierce top surface of pork with a paring knife or meat fork; evenly season top of roast with salt and rub with 2 tablespoons liquid smoke. Wrap pork completely in ti leaves, tie with kitchen twine. Place wrapped pork on large piece of heavy aluminum foil, bring edges of foil up around sides of pork, leaving top open.
- Prepare a medium-low banked fire in grill, with drip pan in center (if using gas grill, heat to medium-low). Pour boiling water in drip pan, add remaining 2 tablespoons liquid smoke to water. Position wrapped pork over drip pan, away from direct heat, close grill hood. Monitor and maintain grill heat around 275-300 degrees F. (if using charcoal grill, you will have to add a few new fresh coals occasionally). Grill for about 8 hours, until pork is very tender (fork inserted into top of roast, through the leaves, will meet no resistance).
- Remove pork from grill to large cutting board, let rest for about 15 minutes. Unwrap pork, discard wrapping. Using two forks, or knife and fork, shred the pork completely, place on serving platter. Serve pork, offering each diner a small pile of both the alae (Hawaiian) salt and the sea salt.