Serves 48

Pulled Pork SandwichIngredients:
24 pounds pork butt
3/4 cup kosher salt
¼ cup ground pepper
3/4 cup hickory flavor liquid smoke
24 whole, unpeeled, bananas
48 (5-inch) hamburger buns
1 (18 qt) roaster

Kailua Pig ProcessDirections:
1. Set the temperature on the roaster to 250 degrees F.
2. Trim and discard the excess fat, gristle, and silver skin from the roast.
3. Trim the roasts to fit the roaster.
4. Make several shallow long cuts along the grain of the roast, or pierce liberally with a fork, to allow the liquid smoke to penetrate the meat. Set aside.
5. Dissolve the salt in the liquid smoke, then brush on the pork. Sprinkle with pepper.
6. Cut a small slice in the skin of each banana to allow the heat to penetrate.
7. Place the bananas on top of the roast.
8. Cook, covered, at 250 degrees for about 30 minutes per pound.
9. When meat reaches 145 degrees F, internal temperature, reduce the heat to 170 degrees F.
10. Discard the bananas, move the pork to a cooling rack, reserving the liquid.
11. Shred the pork when cool enough, and place back into the warm liquid until time to serve.

Larry Shredding PorkI devised this delicious recipe from watching Craig Powell doing a Kahlua Pig roast for a Living Stones Church luau in Kailua-Kona, Hawaii several years ago. He used Hawaiian Sea Salt and numerous layers of banana leaves on each of the pork butts. Since each of these ingredients can be expensive stateside, I experimented until I found the right amount of kosher salt to replace the Hawaiian Sea Salt, and whole bananas to replace the banana leaves. A key element is retaining the juices for the shredded pork to stay heated in until served. No sauce needed!

Since I devised this recipe from the original, I named my version “Kailua” Pig in honor of where I stole learned it.