Hawaiian pork roast

8 Servings

Ingredients

Quantity Ingredient
1 Boneless pork shoulder roast, 3-4 lb. trimmed
4 teaspoons Liquid smoke flavoring
4 teaspoons Soy sauce
2 Bananas; ripe/unpeeled
1½ cup Water

Directions

Place the roast on a 22x18" piece of heavy duty foil; sprinkle with liquid smoke and soy sauce. Wash banans and place at the base of each side of roast. Pull sides of foil up around 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 F. for 1 hour. Reduce heat to 325 F. and continue bkaing for 3½ hours. Drain; discard bananas and liquid. Shred meat with a fork. Yield: 8-10 servings. Editiors Note: Escarole and edible orchids can be used to garnish the servng platter. Make sure flowers are edible and have not been chemically treated. MC formatting by bobbi744@...

NOTES : Submitted to magazine by Mary Gaylord, Balsam Lake, Wisc. For Luau feast serve with Tropica Sweet Potatoes, Crunchy Asparagus Medley and Macadamia Nut Cookies (all in file).

Recipe by: Taste of Home Magazine, April/May '97, p. 38 Posted to MC-Recipe Digest V1 #830 by Roberta Banghart <bobbi744@...> on Oct 07, 1997

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