Kalua-Style Pork Roast (Hawaiian Inspired)

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Put the pork in a large bowl and rub it all over with liquid smoke. Sprinkle salt over the meat and rub it in until evenly coated. Set aside.

2. 2

   Lay the banana leaves on the counter in an overlapping spiral so that when the pork is placed on them, they can be folded up and over to fully enclose the meat.

3. 3

   Set the pork in the center of the leaves, fat side down, and wrap the meat so the seams meet at the top. After wrapping, pick up and flip the whole package seam side down into a Dutch oven. Tuck any extra banana leaves around the sides.

4. 4

   Bake, covered, in the preheated oven for about 4 hours, or until an instant-read thermometer inserted near the center reads 195 to 200 degrees F (91 to 93 degrees C).

5. 5

   Let the pork rest in the Dutch oven for 30 to 60 minutes, then move the meat to a bowl. Pull the meat off the bone and set the bone aside. Pour all cooking liquids and rendered fat into the bowl with the pork. Use two forks to shred the meat as finely as you like. Taste and adjust the seasoning with more salt or liquid smoke to taste.

6. 6

   Arrange banana leaves in the pot to form a nest for the meat. Transfer the shredded pork in and serve immediately.

• Calories 597.25 kcal High
• Protein 48.01 g Good Source
• Carbs 0.9 g Moderate
• Total Fat 43.38 g High
• Saturated Fat 13.71 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 147.98 mg High
• Sodium 177.42 mg Moderate
• Fiber 0.16 g Low Source
• Sugar 0.21 g Low Source
• Added Sugar 0.03 g Low Source
• Calcium 1.45 mg Low Source
• Iron 2.51 mg Moderate
• Potassium 13.32 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

No known allergens listed for this recipe. Always double-check ingredients for your needs.