Make the brine by dissolving 1/4 cup of salt in 4-6 cups of water in a bowl large enough so the pork butt is fully immersed in the brine. Brine the pork butt for 1 hour.
While the pork butt is brining, unwrap and rinse off your banana leaves.
Place a double layer of aluminum foil (2-3 feet long) on a countertop and place half of your banana leaves on top of the foil.
Remove your pork butt from the brine and rinse with water. Place the pork butt in the center of the banana leaves.
In a small mixing bowl, blend together the Caveman Rub with the package of Goya Culandro y Achiote (Cilantro and Achiote) seasoning.
Sprinkle the dry rub blend evenly over the entire pork butt.
Carefully and slowly pour the lime juice over the pork butt. Note that the banana leaves will help stop the lime juice from pouring over the countertop, but you'll want to work quickly to prevent the juice from running away.
Place the remaining half of banana leaves over the top of the pork butt.
Fold the bottom layer of banana leaves up over the top layer.
Fold one side of the banana leaves up over the top.
Fold the remaining side of the banana leaves over the top so that the pork butt is fully and somewhat tightly encased in banana leaves. Our goal here is to create a 'package' of banana leaves that will help the pork steam and braise in the lime juice and fat rendered from the pork butt during the smoking process.
Fold up the sides of the aluminum foil around the banana leaf packet.
Fold up one end of the aluminum foil.
Fold up the remaining side so that it the package is fully sealed.
Add the pork butt package, seam side up (so it retains all those amazing juices!) on the smoker. Note: there are two pork butt packages in this photo as I was cooking for a crowd of fellow Purple Heart recipients. :-)
Smoke at 275 degrees for 3 hours.
Next to smoker, with a baking sheet as a base (to capture any juices that run out), lay out a 2-3 foot sheet of aluminum foil.
Using heavy duty welding gloves to protect your hands, quickly and carefully remove the pulled pork package from the grill and - very quickly and over the top of the foil layer on the baking sheet - turn over the pork butt package so the seam side is now facing down. Pull the sides of the new layer of aluminum foil to retain as much liquid as possible around the pork butt.
Tightly cover the pork butt with the new layer of aluminum foil so it is fully sealed.
Using your welding gloves, carefully return the pork butt to the smoker and smoke for another 2-3 hours until the internal temperature of the pork butt reaches 190-195 degrees. You can also tell the pork is nearly done when the pork feels very loose and fall-apart tender in the foil package.
When the pork is ready to come off the smoker, place one beach towel along the inside of the insulated cooler.
Wearing your welding gloves, carefully move your pork package - keep it flat to prevent juices from running out through the seams - to the cooler.
Cover the pork butt with the sides of the beach towel and lay another beach towel over the top to maximize the insulation. Let the meat rest for at least 2 hours, but up to 4-6 hours.
Once the meat is completely rested, unwrap the pork butts from the towels in the cooler. Carefully move the pork butt - keeping it as flat as possible to prevent losing all those amazing juices - to the countertop.
Carefully, leaving the sides up to retain juices, unwrap the foil so the banana leaf packet is exposed. Note in the photo how the banana leaves have softened and released their flavorful moisture.
Carefully unwrap the banana leaves to reveal the Heavenly goodness that you've created!
Note in this closeup photo how fall-apart tender the pork butt has become.
Note in this photo that I'm using forks to show you how the pork is ready to shred along the grain (the key element of pulled pork).
Move your pork butt to a large bowl and pour in all of those juices retained in the aluminum foil and banana leaf packets. Once you pour the juices in the bowl with your pork butt, you can discard the banana leaves and aluminum foil.
This is step where you "pull" the pork, so break out those invaluable Bear Claws for shredding the pork. You can use two forks as well, but they tend to make the pork shreds smaller.
Carefully shred the pork in the bowl so that it is fully shredded into the desired size. I like to shred my pork so there is a good combination of smaller pieces with a few longer (2-3") pieces as well. This is where personal preference comes into play.
Serve immediately or cover and keep warm in a 200 degree oven until ready to serve. Leftovers (as if!) can be refrigerated for up to 2 days. Note in this photo, I'm serving pulled pork street tacos, with the pulled pork on a corn tortilla and covered with diced white onion, fresh cilantro, fresh guacamole, and Mexican crema drizzled on top.