Active time: 45 min Start to finish: 5 1/4 hr

Makes about 10 cups

INGREDIENTS

  • 1 large banana leaf
  • 6-lb boneless pork shoulder boston roast (boston butt), cut across grain into 6 pieces
  • 2 1/2 tablespoons coarse salt
  • 2 1/2 tablespoons natural liquid smoke-flavoring

    DIRECTIONS

    Preheat oven to 500°F.


    Lay 2 sheets of foil (each about 1‚ feet long) on a work surface with long sides overlapping by about 4 inches. Cut 2 (12-inch) lengths from banana leaf and center 1 on foil. Put pork on banana leaf and sprinkle with salt and liquid smoke. Cover top of pork with other 12-inch length of banana leaf and 2 overlapping sheets of foil (each about 1 1/2 feet long). Crimp edges of foil tightly to form a packet and put in a large roasting pan. Add 1‚ inches of water and cover pan tightly with more foil.


    Bake pork in middle of oven 4 hours. Pour off liquid from pan and, when pork is just cool enough to handle, shred with 2 forks in a bowl. Serve warm.