Enjoy a delicious Hawaiian-inspired slow-roasted pork dish, perfect for gatherings and family meals.
Preheat your oven to 275°F (135°C).
Preheating ensures consistent cooking temperature for the pork.
Make deep cuts in the pork shoulder in a criss-cross pattern.
This allows the seasonings to penetrate deeply into the meat for enhanced flavor.
Rub the Hawaiian rock salt into the pork, ensuring it gets into the cuts.
Use your hands to massage the salt evenly for better seasoning.
Drizzle the liquid smoke over the pork, letting it seep into the cuts.
Liquid smoke adds a rich, smoky flavor reminiscent of traditional Hawaiian cooking.
Sprinkle the garlic and black pepper over the pork.
Freshly ground pepper enhances the aroma and taste of the dish.
Place onion slices and banana pieces on and around the pork.
The bananas add a subtle sweetness that complements the savory pork.
Line the baking dish with cabbage leaves and place the pork on top.
Cabbage leaves help retain moisture and add a mild flavor to the dish.
Cover the baking dish tightly with aluminum foil.
Sealing the dish well prevents moisture from escaping during cooking.
Bake the pork in the preheated oven for 8-10 hours.
Slow cooking at a low temperature ensures the pork becomes tender and flavorful.
Remove the onions and bananas, then shred the pork using two forks.
Shredding the pork while it's warm makes the process easier.
Serve the shredded pork with steamed rice or your favorite side dishes.
Garnish with fresh herbs for a vibrant presentation.
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