I did this today. Last night, I pierced a bone-in pork shoulder roast, rubbed it with liquid smoke, then crusted it with the pink Hawaiian sea salt (coarse grind). I wrapped it in banana leaves (they were fresh and didn't need blanching), then tied the roast with twine. This morning I put it in the crock-pot, and cooked it on low for 12 hours. This was unbelievable!! It had an earthy flavor & slight saltiness that I have never before experienced. It was absolutely melt-in-your-mouth tender. We made mini-sandwiches with King's Hawaiian bread rolls & a little World Harbors Maui Mountain Teriyaki sauce. I also made some sushi rice, seasoned with rice wine vinegar & sugar. I've never been to Hawaii, but I've been cooking pork shoulder (butts) for 30 years. This was amazing!!! Thanks so much for this recipe. I was able to get the salt on Amazon--the local grocery carries banana leaves.
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I did this today. Last night, I pierced a bone-in pork shoulder roast, rubbed it with liquid...