As summer fades, here is a great outdoor style main dish to plan a barbecue around. Inspired by a Hawaiian luau and created by Hawaiian chef Sam Choy, it takes some time but not much effort.
5 pound boneless pork shoulder/butt roast
2 1/2 T Hawaiian sea salt or coarse sea salt
3 frozen banana leaves, thawed (available in frozen section of Asian, Latin markets)
6 cups water
1/2 teaspoon liquid smoke
barbecue sauce (homemade or store bought – I like Ina Garten’s, which I make ahead and freeze)
King’s Hawaiian rolls
Preheat oven to 350 degrees. Cut 1/4” deep slits about 1” apart all over pork roast. Rub 2 T sea salt all over pork. Unfold one banana leaf and place pork roast on top of it. Fold up leaf around pork, enclosing it completely. Repeat with remaining two banana leaves, one at a time. Tie with kitchen string to secure. Wrap roast in foil and place in roasting pan. Pour 4 cups of water into the pan.
Roast pork in the oven until very tender when pierced with a fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and 2 t salt to boil in a small saucepan. Add liquid smoke. Pour over the pork and stir to blend. Let the pork stand for 10 minutes to allow the liquid to flavor the pork.
Build sandwiches with the shredded pork, Hawaiian rolls and barbecue sauce. Serve with your favorite barbecue sides and enjoy.
Salad on a stick, served with ranch and blue cheese dressing on the side (kids love this!)
Pioneer Woman’s Macaroni Salad (which is delicious). Also see my lighter version Macaroni Salad in the recipe archives. My favorite coleslaw with celery seeds (future post!)