Cook's note: With leftover pork, make Hawaiian-style "sloppy Joes" by tossing the meat with a little water and teriyaki sauce and warming it on the stovetop or in the microwave. Place on a soft burger bun. Top with Swiss coleslaw made with extra cabbage and wasabi mojo. Now you have two dishes from one shopping trip! 1. Preheat the oven to 225 degrees F. 2. Rinse and drain the pork butt and pat it dry. Place half the banana leaf on the bottom of a large baking dish. Place the pork butt in the baking dish and cover it with the liquid smoke. 3. Rub the salt onto one side of the meat. Flip the meat over so the salted side is on the bottom (if the salt comes in contact with the foil while roasting, it will eat it through). 4. Top the pork butt with the remaining banana leaf half. Add 1 cup water to the baking dish and cover it tightly with foil. 5. Roast until the meat is easily shredded with your fingers or a fork, 8 to 12 hours, about 1 hour per pound. 6. Remove the pork from the baking dish, reserving 1 cup of the roasting liquid. Discard the banana leaf, foil, and remaining roasting liquid. 7. Cool the pork slightly, then shred it with your fingers and a fork, removing any large fat deposits and sinewy meat. Toss with a small amount of the reserved baking liquid (it will be salty, so proceed with caution). When the pork is seasoned as you like it, set it aside to cool thoroughly. Makes 8 cups shredded pork.