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Hawaiian Pork Roast Recipe

Hawaiian Pork Roast Recipe

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 YIELD:8-10 servings


  • 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


  • 1. 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.
  • 2. 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.
    Freeze option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 8-10 servings.

Reviews for Hawaiian Pork Roast

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MrsHGus User ID: 7953657 246132
Reviewed Mar. 27, 2016

"This was my first time making. I used 2lb fresh pork roast from a pig I raised. I did not have time to marinate it per the directions. I marinated for 4 hours and turned it 4 times. I went by the reviews for cook time and it was done in 3 hours. It was delicious! Next time I will marinate over night for more flavor. The receipt was so simple!"

mrscessna User ID: 4902947 43220
Reviewed Dec. 14, 2013

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

Igraine32 User ID: 7006585 73051
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 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."

anchortown68 User ID: 2250136 73050
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."

econro User ID: 908398 43265
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 User ID: 2187140 39244
Reviewed Apr. 11, 2010

"This was absolutely great. My smallest one could not get enough."

alenab User ID: 969430 73048
Reviewed Feb. 16, 2010

"Tasted delicious and was so easy to make! My little boys loved it and kept coming back for more!"

charity741 User ID: 4395762 43219
Reviewed Oct. 15, 2009

"I have made this roast several times over the last decade and it has never failled me! It is so easy to put together and the outcome is just wonderful. I'd very highly recommend you try it!"

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Wine Pairings

Medium-Bodied White Wine

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