Hawaiian Pulled Pork Sandwiches

1 (3-4 pound) pork shoulder

6 cloves garlic, peeled and halved

2 tablespoons olive oil

4 banana leaves

1 tablespoon liquid smoke

1 teaspoon soy sauce

¼ cup pineapple juice

1 teaspoon Hawaiian sea salt

2 cups chicken broth

1 cup shredded green cabbage

1 cup shredded red cabbage

½ cup shredded carrot

¼ cup chopped green onion

¼ cup apple cider vinegar

2 tablespoons sugar

1 teaspoon salt

½ teaspoon black pepper

12 Hawaiian rolls

Preheat the oven to 320 F.

Slice 12 small slits all over the pork shoulder and insert a garlic clove into each opening.

Add olive oil to a Dutch oven and place over medium heat.

Once hot, add the pork and sear on all sides until golden brown, about 10 minutes. Transfer to a plate and set aside.

Remove the Dutch oven from the heat. Arrange the banana leaves in the pot so the leaves overlap in the center.

Place the pork in the center of the leaves. Pour over the liquid smoke, soy sauce, and pineapple juice and season with sea salt, working the ingredients into the pork with your hands as needed.

Wrap the banana leaves over the pork, encasing the meat completely.

Pour the broth over the leaves, and cover the pot.

Place the pork into the oven to braise for 2 ½-3 hours, or until pull-apart tender.

Meanwhile, place the cabbages, carrot, green onion, vinegar, water, sugar, salt, and pepper into a large bowl. Add 2 tablespoons water, toss to combine, and set aside.

Once cooled, pull the pork apart using two forks.

Fill the Hawaiian rolls with pulled pork and the prepared coleslaw, and serve.