Hawaiian Kalua Pork

Ingredients:

Pork

• 1 pork shoulder on the bone weighing 4.5 kg.
• 1 450g package frozen banana leaves, thawed
• 2 packages of 12 Hawaiian sweet rolls, or potato rolls, cut in half horizontally
• Special equipment: 8-10 liter cast iron cauldron with a cast iron lid; chimney starter; spherical charcoal grill with a lid; Hawaiian-style decorated toothpicks

cole slaw

• 450 g shredded cabbage salad mix
• 1/4 tbsp. rice vinegar
• 2 Fresno chiles, seeded and chopped
• 2 medium mangoes, finely diced (about 1 cup)
• 2 medium bunches green onions, white and light green parts only, chopped
• 1 pineapple, diced finely (about 2 cups)

Preparation:

1. PorkSeason the pork shoulder generously with salt and black pepper. Place the pork in the center of a banana leaf and wrap it tightly. Turn the meat a quarter turn and wrap it in another banana leaf. Repeat with the remaining banana leaves. Wrap the pork shoulder twice with foil, completely enclosing the meat inside. Line the bottom of a 8- to 10-quart cast-iron Dutch oven with a damp paper towel. Place the pork on the paper towel and cover with a lid.
2. Fill the chimney starter to the top with coals and light them. Once the coals begin to ash, carefully place the chimney starter on a heat-resistant surface. Remove the top grate of the charcoal grill (you won't need it). Place the cauldron in the center of the bottom grate. Pour cool coals around the cauldron, then sprinkle the coals from the chimney starter on top.
3. Using metal tongs, arrange the hot coals so they cover the lid of the Dutch oven and surround the entire pot (depending on the size of your grill, you may need another chimney starter). Leave the grill uncovered for 10-15 minutes to ensure all the coals are lit. Then cover with the lid and close the bottom and top vents about 90%. Cook the pork, ensuring the grill reaches a hot temperature of approximately 250°F (120°C), for about 10 hours. Add more coals as needed to maintain the temperature.
4. cole slawMeanwhile, toss the salad mixture with rice vinegar, chili, mango, green onions, pineapple, and 1 teaspoon salt. Cover and refrigerate while the pork cooks, at least 2 hours. The salad can also be prepared the day before.
5. Carefully remove the cauldron from the grill. Remove the lid and use scissors to cut a cross through the foil and banana leaves. Shred the meat with two forks, season with salt and pepper, and toss to combine the meat and juices.
6. Place the pork and coleslaw between the two bun halves and secure the sandwiches with toothpicks.