Take your pork butt roast and give it a good rinse under cold water. Pat it dry with paper towels.

Sprinkle the entire roast with that magical ¼ cup of sea salt. Rub it in generously, making sure to coat every inch. Don't be shy; this is where the flavor starts!

Wrap that seasoned pork butt tightly in banana leaves or aluminum foil.

Now, let's get that smoker smokin'! Aim for a temperature of around 225°F (107°C). Remember, steady as she goes.

Place your seasoned and wrapped pork butt on the smoker rack. Make sure it's away from direct flames.

Add those mesquite or kiawe wood chips for that smoky, tropical flavor. You'll need to replenish them every hour or so during the smoking process.

Close the smoker lid and let that pork bathe in the smoky goodness for 4 to 6 hours. Keep an eye on your smoker's temperature to maintain that sweet spot.

After patiently waiting (or drooling) for those hours to pass, it's time to check on your masterpiece. Use a meat thermometer to ensure the pork has reached an internal temperature of around 205°F (96°C). That's when it's ready to be pulled apart!

Carefully remove the pork from the smoker, and let it rest for about 15 minutes. It's been workin' hard, and it deserves a break.

Now, grab a couple of forks and start shreddin' that pork. It should practically fall apart with minimal effort.