Kalua pig/pork ?

I love kalua pig and want to make that my next pulled pork cook next week.   I’ve checked a few recipes and it looks like it is just scoring the pork butt and covering with a lot of Hawaiian Alaea salt.   A bunch mention adding liquid smoke but I’m assuming that cooking it ok the Egg takes care of that and that the liquid smoke was meant for those cooking in a kitchen oven.  Is that correct?

also I’m going to skip tracking down banana leaves, and when it hits 160 I was going to throw it in butcher paper.  Is that fine?  I’m pretty new to this and the last (and only) time I tried pulled pork I threw it in heavy duty foil at 160.

if anyone has a recipe that they love please point me in the right direction!

thanks!
Mike