• Prep the pork. Using a sharp pairing knife, cut 10 deep slits all over the pork shoulder. Use a finger to press a garlic clove into each slit.
• Preheat an oven to 325°F.
• Sear and wrap the pork. In a 5-6 quart dutch oven, heat the oil over medium heat. Once the oil is hot and shimmering, sear the pork on each side until it’s golden brown. Once seared, turn off the heat and transfer the pork to a cutting board. Drizzle the liquid smoke over the pork, sprinkle with the salt, then carefully wrap the pork tightly in 2-3 pieces of banana leaf, until it’s covered all over.
• Carefully line the hot dutch oven with 1 piece of banana leaf. Gently lay the wrapped pork inside the banana-leaf lined dutch oven. Pour in the chicken stock, then fold the ends of the banana leaf over the pork package and cover with a lid. Transfer the pork to the oven.
• Braise the pork. Braise the pork for 3-3 1/2 hours, until the pork feels very tender. Remove it from the oven and let it rest for 30 minutes while covered. Transfer the pork to a bowl and gently shred the meat, discard the bone. Drizzle some of the braising liquid over the pork to taste, and season with additional salt if necessary.

Storage Instructions

• Leftover shredded kalua pork can be stored in the fridge in an airtight container for 5-7 days. You can also throw it in a freezer-safe ziplock back and freeze for up to 3 months, just try to press as much of the air out of the bag as possible.