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1
Make the pork Preheat the oven to 300.
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2
Using a sharp knife, score the pork shoulder all over with 1/2-inch-deep crosshatch cuts.
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3
In a small bowl, combine the salt with the liquid smoke; rub all over the pork shoulder.
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4
Spread 1 banana leaf lengthwise on a work surface; arrange the remaining 2 leaves crosswise on top, overlapping them slightly.
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5
Set the pork in the center of the leaves and wrap tightly.
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6
Wrap the package in 2 layers of heavy-duty foil and transfer to a large roasting pan.
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7
Add 2 cups of water to the pan.
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8
Roast the pork shoulder until very tender, about 5 1/2 hours.
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9
Let rest without unwrapping for at least 30 minutes.
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10
Meanwhile, make the jam In a medium saucepan, combine all of the ingredients except the slider buns and lime wedges and bring to a simmer over moderate heat.
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11
Reduce the heat to moderately low and cook, stirring occasionally, until the pineapple is softened and the juices are syrupy, about 50 minutes.
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12
Discard the spices; let the jam cool to room temperature.
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13
Unwrap the pork and transfer to a large platter; reserve the juices.
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14
Using 2 forks, shred the pork, discarding any large pieces of fat.
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15
Skim the fat from the pan juices; toss the shredded pork with 1/4 cup of the pan juices.
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16
Serve the pork on the buns with the spiced pineapple jam and lime wedges.
