Step 1

Fire up the smoker. Preheat your smoker to 275 degrees F with a strong hardwood like mesquite (or Hawaiian kiawe wood if you have access to it).

Step 2

Prep the pork. Remove the pork shoulder from the packaging and wipe down with a paper towel to remove any bone fragments or other processing remnants. Season the pork on all sides with the sea salt.

Step 3

Smoke! Place the pork on the smoker, close the lid, and smoke for 3 hours.

Step 4

Wrap the pork. Remove the pork shoulder from the smoker and wrap tightly in the banana leaves, securing with butcher's twine. If you don't have access to banana leaves, I used pink butcher's paper to mimic the effect of the banana leaves on the smoker.

Step 5

Continue smoking. Return the pork shoulder to the smoker, close the lid, and continue smoking for an additional 5-7 hours, or until the internal temperature of the pork reads at least 200 degrees F.

Step 6

Rest, shred, and serve. Remove the pork from the smoker and allow to rest for 1 hour before shredding and serving. I like to serve mine with teriyaki BBQ sauce on Hawaiian sweet rolls.