Kalua Pork Plate

Ingredients

• 700 g Pork Shoulder
• 1 tbsp Alaea Salt
• 2 tsp Liquid Smoke
• 2 pcs Banana Leaves
• 180 g Short Grain Rice
• 270 ml Water
• 120 g Macaroni
• 80 g Mayonnaise
• 2 tbsp Milk
• 1 tsp Apple Cider Vinegar
• 1 pcs Carrot
• 1 pcs Yellow Onion
• 0.25 tsp Black Pepper
• 1 pcs Lime

Method

1. Pat {pork_shoulder} dry so it roasts instead of steaming, then rub all over with {alaea_salt} and {liquid_smoke}. Wrap tightly in {banana_leaves} to trap moisture and mimic the leafy steam of an imu.
2. Set the wrapped {pork_shoulder} in a covered Dutch oven and cook at low heat in the oven until very tender and easy to pull apart with a fork. Rest briefly in its juices so the meat stays succulent.
3. Rinse {short_grain_rice} until the water runs almost clear, then cook with {water} in a saucepan over low heat until tender and sticky. Rest covered so the grains finish steaming evenly.
4. Boil {macaroni} in well salted water over medium-high heat until just tender, then drain. Let it cool slightly so it can absorb the dressing without turning greasy.
5. Whisk {mayonnaise}, {milk}, {apple_cider_vinegar}, {alaea_salt}, and {black_pepper} in a bowl. Fold in finely diced {carrot}, finely diced {yellow_onion}, and the drained {macaroni}, then chill until creamy and lightly thickened.
6. Open the {banana_leaves}, transfer the hot {pork_shoulder} to a bowl, and shred with two forks. Toss with a little of its roasting juices and a final pinch of {alaea_salt} so the meat stays moist and well seasoned.
7. Spoon the {short_grain_rice} onto plates, add the warm shredded {pork_shoulder} and a scoop of macaroni salad. Finish with a squeeze of {lime} over the pork for brightness and serve at once.