Hawaiian Pork Roast

I found this recipe and was very curious about using a banana in the cooking process. I had a pork roast in the deep freeze and knew I had to try it. This pork turned out very tender with a mild smoky and sweet flavor. The banana gives it a very subtle taste. It's great on rolls with a little bbq sauce or in a stir fry with veggies and rice. Sophie and Chase enjoyed eating it right out of the serving dish. I kept shooing them away from the table while we were waiting for Brad to get home from work. Everyone, but Makayla (who's not a meat lover), really enjoyed this dish... she enjoyed 2 rolls instead!




HAWAIIAN PORK ROAST

1 boneless pork shoulder roast (3 to 4 pounds), trimmed
4 teaspoons liquid smoke
4 teaspoons soy sauce
1 unpeeled ripe bananas
1/2 cup water


Place the roast on a 22-in. x 18-in. piece of heavy-duty foil; sprinkle with liquid smoke and soy sauce. Wash bananas and place at the base of each side of roast. Pull sides of foil up round meat; add water. Seal foil tightly; wrap again with another large piece of foil. Place in a shallow baking pan; refrigerate overnight, turning several times. Place foil-wrapped meat in a roasting pan. Bake at 400° for 1 hour. Reduce heat to 325°; continue baking for 3-1/2 hours. Drain; discard bananas and liquid. Shred meat with a fork.

Comments

Tina Butler said…
This recipe is very similar to kaulua pork that i made. Your recipe looks so much better with the soy sauce and banana added. I am going to try yours next time.
March 26, 2009 at 4:51 PM
Coleen's Recipes said…
You said it tasted mildly smokey...did you use the full amount of smoke called for in the recipe?
March 26, 2009 at 9:05 PM
Heidi said…
Yes Coleen, I used the full amount of the liquid smoke. I even sprinkled the meat with a little after I had shredded it because I didn't feel it had very much smokey flavor. I'm guessing maybe the banana soaked up a lot of the flavoring. I also added a little sea salt to the shredded meat.
March 27, 2009 at 6:37 AM
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