METHOD:
preheat oven to 400 F.
cut pork shoulder into large pieces, about the size of your fist.
brush with liquid smoke/water mixture.
season heavily with salt.
place each piece of pork in an aluminum foil pouch with crushed garlic, whole black peppercorns, banana leaves (for flavor), raisins, apricots, and enough water to fill the pouch 1/4 way.
cover pouch tightly and bake for 2 hours. check halfway and make sure there’s still water in the pouch. if not, add more.
garnish with fried egg, jus from the pouch, and shaved/chopped scallions. serve with steamed jasmine rice.