Hawaiian-style kalua pork roasted in banana leaves

Rub the bone-in pork shoulder all over, including nooks and crannies, with a generous splash of liquid smoke.

Sprinkle over coarse sea salt and rub it in evenly; set aside.

Cut long banana leaves in half and lay them out criss-crossing and overlapping.

Set the pork on the leaves fat side down, bring the leaf ends up over the meat and wrap it into a tight package.

Flip it seam side down into a Dutch oven or covered pot so the fat ends up on top; tuck extra leaves around the outside and over the top.

Cover and roast in the center of a 325 degree oven for about four hours, depending on the size of the roast.

Roast to an internal temperature of 195 to 200, or until the meat pulls off the bone with tongs.

Cover back up and rest 30 minutes to an hour.

Unwrap, pull the meat off the bone with tongs into a bowl, and ladle in the pan drippings; leave the banana leaves in the pot.

Shred the meat with two forks as fine as wanted; finer absorbs more of the juices and rendered fat.

Taste and season with salt.

Return the pork to the leaf-lined pot and drizzle over the remaining juices from the bottom of the pot.

Variation: serve as a pulled pork sandwich topped with a charred pineapple sriracha sauce, or with fried shredded cabbage, rice and macaroni salad.