smoky kalua pork sandwiches with spiced pineapple jam

Ingredients :

1 (5-pound) boneless pork shoulder with the fat cap, trussed (optional)

3 tablespoons kosher salt

2 tablespoons liquid smoke

3 large thawed frozen banana leaves

1 cup diced sweet onion

2 garlic cloves, minced

1 thai red chile, seeded and minced

5 cups diced (1/2 inch) fresh pineapple (about 3 pounds)

1 large cinnamon stick

5 whole cloves

3 whole allspice berries

1 bay leaf

1/4 cup fresh lime juice

3 cups cane or turbinado sugar

1 teaspoon kosher salt

12 potato slider buns and lime wedges, for serving

Directions

Preheat the oven to 300°. Using a sharp knife, score the pork shoulder all over with 1/2-inch-deep crosshatch cuts. In a small bowl, combine the salt with the liquid smoke; rub all over the pork shoulder. Spread 1 banana leaf lengthwise on a work surface; arrange the remaining 2 leaves crosswise on top, overlapping them slightly. Set the pork in the center of the leaves and wrap tightly. Wrap the package in 2 layers of heavy-duty foil and transfer to a large roasting pan. Add 2 cups of water to the pan. Roast the pork shoulder until very tender, about 5 1/2 hours. Let rest without unwrapping for at least 30 minutes.

In a medium saucepan, combine all of the ingredients except the slider buns and lime wedges and bring to a simmer over moderate heat. Reduce the heat to moderately low and cook, stirring occasionally, until the pineapple is softened and the juices are syrupy, about 50 minutes. Discard the spices; let the jam cool to room temperature.

Unwrap the pork and transfer to a large platter; reserve the juices. Using 2 forks, shred the pork, discarding any large pieces of fat. Skim the fat from the pan juices; toss the shredded pork with 1/4 cup of the pan juices. Serve the pork on the buns with the spiced pineapple jam and lime wedges.

Smoky Kalua Pork Sandwiches with Spiced Pineapple Jam