Ingredients: Large Banana Leaves ( about 2 whole leaves)
Pork Butt Roast
Pineapple Juice (about 2 cups)
Hawaiian Pink Salt (about 2 tablespoons)
Paprika (about 2 teaspoons)
Recipe: Take banana leaves and remove center stalk portion, then cut into squares (about 5 inches X 5 inches).
Inject pineapple juice generously throughout pork, both sides, every 1 inch.
Mix Hawaiian Salt and Paprika together in small bowl.
Sprinkle the Hawaiian Pink Salt and paprika mixture lightly over both sides of pork butt.
Lay cut banana leaves (about 4) onto aluminum foil, shiny side down.
Place pork butt on banana leaves.
Cover pork with more banana leaves (about 4), shiny side up, then wrap foil tightly overtop pork and banana leaves. Take another piece of foil, place pork diagonally and wrap sides.
Pre-heat Yoder YS640 to 285F using Lumberjack BBQ pellets (Mexican Heat Blend).
Place wrapped pork butt on grill, insert thermometer into thickest part of pork and begin cooking.
Cook for about 3 hours, then flip and continue cooking an additional 2 hours until internal temperature of pork reaches 195F.
Once pork reaches temperature, remove from heat and place in cooler.
Let pork in cooler rest 1 hour.
Unwrap pork from foil and banana leaves, then use bear claws or forks to pull pork apart.
Serve and enjoy!!