5 pounds boneless pork shoulder, trimmed of excess fat
sea salt (Hawaiian sea salt if possible)
3-4 banana leaves
½ small white onion, thinly sliced
5 garlic cloves, smashed
1 teaspoon black peppercorns
2 dried bay leaves
4-5 dashes liquid smoke
Using paper towels, dry off the pork and generously season with the sea salt and black pepper.
Line the bottom of the slow cooker with banana leaves, setting aside one to top off the pork. Place the seasoned pork shoulder in the cooker and top with the onions, garlic, peppercorns and bay leaves. Wrap the remaining banana leaf over the top and cover the slow cooker. Cook the pork on low heat for 10 – 12 hours.*
Once done, carefully remove the pork from the slow cooker and place on a platter or large dish. Using two forks, shred the meat into pieces.
Skim and discard the fat and oil from the liquids left in the slow cooker. Pour the liquid over the shredded pork and stir in the liquid smoke. Taste and season with additional sea salt as needed.
Serve over rice or my favorite Kings Hawaiian sweet rolls.
You can also cook the pork over high heat for about 5-6 hours but I prefer the texture of the low and slow method.