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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.
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