Hawaiian Pork Roast Recipe
Hawaiian Pork Roast Recipe photo by Taste of Home

Hawaiian Pork Roast Recipe

Publisher Photo
Preparing a pork roast with bananas, liquid smoke and soy sauce produces a wonderfully tender meat with flavor that recalls the specialty I so enjoyed at Hawaiian luaus. —Mary Gaylord, Balsam Lake, Wisconsin
TOTAL TIME: Prep: 10 min. + marinating Bake: 4-1/2 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 4-1/2 hours
MAKES: 8-10 servings

Ingredients

  • 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

Directions

  1. 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. Yield: 8-10 servings.
Editor's Note: Escarole and edible orchids were used to garnish the serving platter shown in the photo. If you use flowers, make sure they are edible and have not been chemically treated; wash thoroughly and pat dry before using.
Originally published as Hawaiian Pork Roast in Taste of Home April/May 1997, p37

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Hawaiian Pork Roast

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 14, 2013

"This is a stand-by recipe. Always delicious!"

MY REVIEW
Reviewed Jul. 1, 2013 Edited Feb. 6, 2014

"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."

MY REVIEW
Reviewed Mar. 11, 2012

"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."

MY REVIEW
Reviewed Sep. 5, 2011

"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."

MY REVIEW
Reviewed Aug. 13, 2010

"This is fantastic and so easy to make.I've passed this recipe on and everyone rants and raves about it."

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