Kalua Pork

🥘 Ingredients

• pork shoulder 3 pounds
• garlic 10 cloves
• olive oil 2 tbsp
• banana leaf
• Hawaiian sea salt 2 tbsp
• liquid smoke 1 tbsp
• chicken stock 2 cups
• liquid smoke ½ tbsp

1. 1

   Preheat the oven to 325 F. Ensure a rack is positioned in the center.
2. 2

   Stud the pork shoulder with garlic . Using a sharp paring knife , carefully cut a few deep slits into each piece of pork shoulder, then insert sliced garlic into each pocket.
3. 3

   Add olive oil to a large heavy-bottomed pot with a lid over medium-high heat.
4. 4

   Once the oil is hot and shimmering, carefully add in the prepared pork. Work in batches, as necessary, to avoid overcrowding the pot which prevents browning. Sear for 5 minutes per side, until nicely browned. Transfer the browned pork to a plate, remove the pot from the heat & set aside to cool.
5. 5

   Place the seared pork in the center of one of the pieces of banana leaf . Season with Hawaiian sea salt and liquid smoke , using your hands to rub the salt & liquid smoke all over the surface of the pork. Arrange the seasoned pork in a small pile at the center of the banana leaf, folding the corners & edges of the banana leaf into the center to encase the pork.
6. 6

   Carefully flip & set the wrapped pork seam side down on the second section of banana leaf. Repeat folding with the remaining pieces of banana leaf.
7. 7

   Carefully set the banana leaf-wrapped pork seam side down in the same pot used for searing. Pour chicken stock around the sides of the banana leaf-wrapped pork. Cover the pot & transfer to the oven .
8. 8

   Cook for 180 minutes , until the kalua pork is fall-apart tender.
9. 9

   Carefully transfer the pork to a plate or cutting board . Use tongs or 2 forks to shred the pork into bite-sized pieces. Once shredded, transfer to a large mixing bowl . Season with the remaining liquid smoke & a few spoonfuls of the cooking liquid as desired, stirring to combine.