Kalua Smoked Boston Butt

• 10-12 Garlic cloves, sliced in half
• 1/4 cup olive oil
• 1 bunch parsley stems, chopped
• 1 tbsp. red pepper flakes
• 3 tbsp. Hawaiian red sea salt
• 1 tbsp. slap ya mamma seasoning
• 1 tbsp. granulated onion
• 10 lb. whole Boston butt

1. Combine garlic, olive oil, parsley, pepper flakes, sea salts, and onion in a small container.
2. Pierce pork all over with a sharp knife. Stick slices of garlic along with marinate down each whole. Rub remaining marinate all over pork. Cover and marinate overnight.
3. Prep smoker to 250-275 degrees.
4. Completely wrap pork with damp banana leaves. Wrap pork in foil tightly.
5. Smoke for 3 hours, poke holes just though the foil on top and sides. This will allow the pork to get additional smoking. Continue to smoke for 4-4 AAAAAAAA1/2 hours.
6. Remove pork from foil and banana leaves, on middle rack in oven and broil on high for 5 minutes or so to brown the skin.
7. serve with pineapple slaw

garlic, olive oil, parsley stems, red pepper, hawaiian red sea salt, onion, boston butt

Taken from www.epicurious.com/recipes/member/views/kalua-smoked-boston-butt-58387922 (may not work)