Remove pork from refrigerator 1-2 hours prior to cooking. If the pork is still cold or partially frozen cooking time will be longer.

Preheat smoker to 250 Deg F.

Generously salt all sides of pork roast with the Hawaiian alaea sea salt just prior to cooking

Place pork in smoker and add wood chips according to smoker instructions. I use hickory wood chips but have also had good results with applewood

After 3 hours remove pork from the smoker and wrap in banana leaves and 2 layers of foil to seal in the moisture. Place the pork back into smoker. Check temperature after three hours, and every half hour after that until it reaches 190-200 degrees

Cooking times can vary anywhere from 6.5 to 9 hours depending on size of the pork shoulder

After pork has reached temperature remove it from smoker and let it rest for at least 10 minutes. Remove pork from foil and banana leaves and shred saving some of the juices

Meat should easily come apart but not disintegrate. If not using immediately place shredded pork in a container with reserved juices. Chill. To reheat the pork, spread over a large baking sheet and heat in a 350 Deg oven until hot. Keep warm before serving.

While the pork is smoking make the sauce. In a medium sauce pan heat the coconut oil and add the onion and sauté until translucent, about 4 min. Add the tomato paste, garlic and ginger and cook, stirring well for one minute. Add the remaining ingredients up and stir well until well mixed and the guava paste is fully melted. Bring to a boil then simmer for about 20 min, stirring once in a while, until slightly reduced and thickened. Taste and add more chipotle in adobo if a spicier sauce is desired. Let cool then transfer to a glass jar or bowl with an airtight lid. The bbq sauce tastes best after letting cool in the refrigerator at least 4 hours but overnight is best for all the flavors to come together. Can be used cold or reheated. Lasts up to 2 weeks refrigerated or 3 months frozen.

Cut the Hawaiian buns in half. Toast. Cut the pickle strips in half. Place a few on top of bottom half of bun. Top with about ¼-1/4 cup of kalua pork, add a tablespoon or two of the guava spiced rum bbq sauce on top of that and finally the top half of the bun. Repeat until you have as many sliders as you would like to make.