If you are too lazy to dig up your expensive manicured yard or you’re afraid of people bellyaching about how you’re lowering their property values by roasting pigs in holes then you can just make a great juicy oven kalua pork.

Ingredients

• 1 5 to 5 1/4 pound boneless pork butt roast
• 2 tablespoons plus 2 teaspoons Hawaiian sea salt or coarse sea salt
• 3 frozen banana leaves, thawed
• 6 cups water, divided
• 1/2 teaspoon liquid smoke

Preparation

Preheat oven to 350°F. Using a small, sharp knife, cut 1/4″ deep slits 1″ apart all over pork roast. Rub 2 tablespoons sea salt all over roast. Unfold 1 banana leaf on work surface and place pork roast on leaf. Fold up leaf around pork, enclosing completely. Repeat, wrapping pork in remaining 2 banana leaves, 1 at a time.

Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan. Pour 4 cups of water into pan.

Roast pork in oven until very tender when pierced with a fork (about 5 hours). Unwrap pork and cool slightly. Shred pork and place in a large bowl. Bring remaining 2 cups of water and remaining 2 teaspoons of salt to boil in a small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork before serving.