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Hawaiian Pork Roast

 Hawaiian Pork Roast
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
8-10 ServingsPrep: 10 min. + marinating Bake: 4-1/2 hours

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

  • 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.
Wine: This recipe pairs well with a medium white wine.: Taste of Home Special Offer: Enjoy this recipe with Protea Chenin Blanc South Africa 2011. Honeysuckle and pear, with a hint of lemon, makes this perfect with any fish or chicken dish. Buy now and get 2 bottles for $29.99. Order Now