Kona Kailua Smoked Pulled Pork

Also works with: Hickory, Apple, Cherry

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Pat pork shoulder dry and season with Hawaiian sea salt. Smoke uncovered at 225–250°F until bark is well developed. Optionally wrap with banana leaf and butcher paper once bark is set. Continue until roughly 195–205°F and the probe slides in easily. Rest wrapped for at least 45–60 minutes. Pull and fold rendered juices back into the meat.

Recipe by Kona — updated from the Kona Aloha Grill Book.