Servings: 15 to 20

7-10lb Pork shoulder 7 to 10lb Pork shoulder
1½-2 tbsp Hawaiian sea salt 1½ to 2 tbsp Hawaiian sea salt
4 ft of Banana leaves 4 ft of Banana leaves
 
Topped with cabbage sir fry: subheading: Topped with cabbage sir fry:
1 whole cabbage sliced 1 whole cabbage sliced
¼ med onion minced ¼ med onion minced
½ tbsp olive oil ½ tbsp olive oil
Pitch of Hawaiian sea salt/cracked black pepper Pitch of Hawaiian sea salt/cracked black pepper
½-1 tbsp soy sauce ½ to 1 tbsp soy sauce

Season pork shoulder with sea salt.... Place in pit/smoker for 3 to 5hrs @250 to get enough smoke (I used applewood)... Take out wrap in banana leaves  place in pan and cover with foil and back on the pit it goes... For another 4 to 6hrs When internal temp is 200 to 205 and prob slides easily in and out.... Pull shoulder from pit and Let rest for an hour....
Topped with cabbage sir fry: subheading: Topped with cabbage sir fry:
add olive oil to pan with onions on med/high heat. cook to sweet or til caramelized... add the remaining ingredients
cook to taste...
Half raw and edges fully cooked is how I like it....
Now dee bone and pull the pork apart.... Use juice in pan to add or take away moisture.
then top with cooked sir fry cabbage and mix in
serve with white rice.... and enjoy!!!!