INGREDIENTS

20 lbs. Bone-in Pork Picnic Shoulder, seasoned and cut into large chunks 
5 oz. Vegetable Oil  
8 Washed Bananas Leaves 
5 cloves Minced Garlic  
12 Sliced Maui Onions  
24 oz.  Dr. Pepper®  

DIRECTIONS

1.) Heat smoker.

2.) Line roasting pans with banana leaves and top with garlic and onions. Place the pork on top of the vegetables and pour the Dr. Pepper® over the pork.

3.) Smoke for 12 hours at 350º F.