Whole 28" Lei'ed Recipe

Make brine

In a large pot, combine 5 cups water, kosher salt (1 cup), brown sugar (1/2 cup), whole peppercorns, bay leaves, crushed garlic, thyme and rosemary. Heat gently, stirring until salt and sugar dissolve. Remove from heat and let cool to room temperature, then refrigerate until chilled (about 30–45 minutes).

Brine the pork

Place the whole pork shoulder in a food-safe brining container or large cooler. Pour chilled brine over the pork to submerge; add ice to keep temperature cold. If needed add extra cold water to cover. Brine the pork for 8–12 hours refrigerated (overnight). This step seasons and helps retain moisture for a 28-lb roast.

After brining, remove the pork and pat very dry with paper towels. Discard brine. Let the pork sit at cool room temperature for 30–45 minutes before proceeding so it isn’t ice cold when cooking.

Prepare the rub

In a bowl combine olive oil, 3 tbsp kosher salt (for rubbing), 2 tbsp black pepper, garlic powder, smoked paprika and 3 tbsp brown sugar. Mix into a paste.

Score and season

Using a sharp knife, score the fat in a crosshatch pattern across exposed fat cap about 1/4" deep. Rub the spice paste all over the pork shoulder, massaging into scored fat and around bone areas. Place pineapple rings and orange slices on and around the pork, tucking them where they will contact meat to flavor during cooking. Scatter cilantro and sliced green onions into any cavities or under the pork as a mild aromatic.

Trussing

If necessary, tie the shoulder with butcher’s twine every 3–4 inches to keep its shape for even cooking. Be careful to not constrict air flow too tightly; this is a large piece and should remain slightly open to let glaze contact surfaces.

Preheat your oven or smoker: for oven roasting, preheat to 275°F (135°C). For smoker, stabilize at 250–275°F with fruitwood or mild hardwood (apple, cherry, or hickory blend). Place pork fat-side up on a large rack set over a drip pan to catch juices.

Make basting sauce

In a saucepan combine pineapple juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic and red pepper flakes. Bring to a gentle simmer over medium heat, stirring to combine. Taste and adjust sweetness/salt as desired.

Make slurry

Mix cornstarch with cold water to make a slurry, then whisk into the simmering glaze to slightly thicken (1–2 minutes). Remove from heat and keep warm.

Roasting & basting schedule

Place the pork in the preheated oven or smoker. Roast at 275°F (135°C) until internal temperature reaches 160°F (71°C) — for a 28-lb shoulder expect 6–9 hours depending on equipment. Every 45–60 minutes, open and baste the exposed surfaces with the warm basting sauce using a brush or ladle, ensuring pineapple rings and oranges are refreshed. If using an oven, tent foil loosely over the pork after about 5–6 hours if the exterior is browning too fast.

Finish to tender

Once internal temperature reaches 160°F (71°C), increase heat to 325°F (163°C) for the final stage, or move closer to coals on a smoker. Continue cooking until meat is very tender and pulls apart easily, and internal temperature in the deepest part of the shoulder reaches 195–205°F (90–96°C). This may take an additional 1–3 hours.

During the last 30–45 minutes, brush on a few generous layers of glaze every 10–15 minutes to build a sticky, caramelized exterior.

Rest the meat

Remove the pork from heat and transfer to a large tray. Tent loosely with foil and rest for 45–60 minutes. Resting lets juices redistribute and makes carving or pulling easier.

Remove aromatics

Discard bay leaves, twine and any large sprigs of herbs. Peel off pineapple rings and orange slices; reserve a few for garnish if desired.

Carve or pull

For carved presentation, cut into thick slices across the grain. For a lei'ed style presentation (large whole with garnishes), pull or shred some meat with forks to create tender portions to place around the main whole on a serving board. Arrange reserved pineapple and orange slices, sprinkle with chopped cilantro and toasted sesame seeds. Serve with lime wedges and remaining salsa or glaze on the side.

Transfer the whole 28" lei'ed to a large platter or roast board. Garnish with chopped cilantro, toasted sesame seeds and lime wedges. Serve hot with extra basting sauce on the side for dipping.

Recommended accompaniments: steamed rice or sticky rice, a crisp cabbage slaw or grilled vegetables to balance richness.