Ingredients

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

Preparation

Combine garlic, olive oil, parsley, pepper flakes, sea salts, and onion in a small container.

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.

Prep smoker to 250-275 degrees.

Completely wrap pork with damp banana leaves. Wrap pork in foil tightly.

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 ½ hours.

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.

serve with pineapple slaw