Smoked Kalua Pork

8-10 pound bone-in pork shoulder (AKA Boston butt)

2 Tablespoons fine sea salt Hawaiian

Banana Leaves or pink butcher paper

Fire up the smoker. Preheat your smoker to 275 degrees F with a strong hardwood like mesquite (or Hawaiian kiawe wood if you have access to it).
Prep the pork. Remove the pork shoulder from the packaging and wipe down with a paper towel to remove any bone fragments or other processing remnants. Season the pork on all sides with the sea salt.
Smoke! Place the pork on the smoker, close the lid, and smoke for 3 hours.
Wrap the pork. Remove the pork shoulder from the smoker and wrap tightly in the banana leaves, securing with butcher's twine. If you don't have access to banana leaves, I used pink butcher's paper to mimic the effect of the banana leaves on the smoker.

Continue smoking. Return the pork shoulder to the smoker, close the lid, and continue smoking for an additional 5-7 hours, or until the internal temperature of the pork reads at least 200 degrees F.
Rest, shred, and serve. Remove the pork from the smoker and allow to rest for 1 hour before shredding and serving. I like to serve mine with teriyaki or BBQ sauce on Hawaiian sweet rolls.

Source: Hey Grill Hey