Nico and I had the pleasure of being invited to a huge Luau while we were in Hawaii. There was so much food! Obviously, since this was a meal for 200, not everything was amazing, but I was so impressed by the chefs chopping up an entire pig as guests patiently waited. There were actually 5 or so entire pigs stationed around the beach.
I loved the experience and decided to cook a Kalua Pig for our Hawaiian-Japanese fusion dinner. I was not quite ready to dig a pit in my garden and roast an entire pig covered in banana leaves as was tradition, so I decided to cook a pork shoulder wrapped in banana leaves in my Dutch Oven. I added a bit of liquid smoke to give the sense of it being prepared on an open fire, and the pork was imbued with a wonderful flavor from roasting in the banana leaves.