Kalua Pork on Big Green Egg

Ingredients:

8-10 lb pork boston butt roast with nice fat cap

60g hawaiian sea salt

2 teaspoons brown sugar

½ teaspoon fine-ground pepper

ti or banana leaves

1 head green cabbage, halved and sliced ½ inch wide

Directions:

Score fat cap and pierce roast all over with carving fork. Rub meat with salt, sugar and pepper. Wrap in 2 gallon ziplock bag and let sit in refrigerator for 12-24 hours.

Prepare grill for 250° with convection and mesquite chunks.

Place ti (or banana) leaves on the bottom of large foil or sheet pan. Place pork roast on leaves fat-side up. Wrap roast tightly in several layers of leaves and tie with kitchen twine.

Place foil pan on plate setter and fill with dechlorinated water. Place wrapped roast on grate directly over dripping pan.

Cook 80 min/pound until internal temperature reaches 190-195°.

Carefully remove wrapped roast from grill, reserving juices. Wrap roast tightly in foil boat to keep juices from escaping. Let wrapped roast rest in towels in a insulated cooler (no ice) for 1 hour.

Unwrap roast in foil pan, discarding wrappings but saving the juice, and pull apart with fork. Broil on medium until lightly crispy.

Mix in sliced cabbage and juices as desired. Serve excess juices on the side.

Serve with white rice, fresh pineapple, macadamia nuts, and seaweed salad.