1 (6 lb) pork butt
1 Tbsp kosher salt
1/2 tsp ground pepper
1 Tbsp hickory flavor liquid smoke
4 whole, unpeeled, bananas
8 (5-inch) hamburger buns
1 slow cooker
1. Set the temperature on the slow cooker to 250 degrees F.
2. Trim and discard the excess fat, gristle, and silver skin from the roast.
3. Trim the roast 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 whole 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 in the cooker.
11. Shred the pork when cool enough, and place back into the warm liquid until time to serve.
I 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.
TIP: I collect and reserve the pan juices from the cook to soak the shredded pork in on low heat until served. Serve with a slotted spoon, and every sandwich will be juicy and succulent. No sauce needed!
DISCLAIMER: Since I devised the recipe from watching Craig cook his pork butt, I named my version “Kailua” Pig in honor of where I
stole . . . learned it.
Need this recipe for a large group? Large Group Recipe