- 1 boneless pork shoulder butt roast (3 to 4 pounds)
- 4 teaspoons liquid smoke
- 4 teaspoons soy sauce
- 2 unpeeled ripe bananas
- 1/2 cup water
- Place the roast on a 22x18-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. Yield: 8-10 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Hawaiian Pork Roast
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"This is a stand-by recipe. Always delicious!"
"The first time I made this it was amazing. This is the third time I've made it. Both this time and the last it cooked way too fast. Perhaps the first time I used a giant roast. I don't remember. I pulled it out at 1.75 hours at 325 and it was already at 170. Needless to say...it didn't shred. Perhaps my oven stays too hot. Next time, I'm going to try pulling it out and letting the oven cool to 325 before putting it in. Or maybe I'll do 325 first then finish at 400 till it comes up to temp."
"Delicious! I made it for my daughter's 11th Luau birthday party. I thought it would be more difficult but it was surprisingly easy to make with very few ingredients."
"Excellent! I have made this many, many times. It is delicious! I prefer it without the bananas. I have also made it in a slow cooker, without the foil, but I think the oven method is better. Save some of the juices to put on the meat and for leftovers."
"This was absolutely great. My smallest one could not get enough."