I never realized I could make something like this at home. My friend Robin made this for a ladies luncheon that I attended. It was delicious! I had to try making it for myself and my family. Everyone loved it! There are very few ingredients, it can be made ahead and it makes great left-overs. Sign me up! This recipe is a combination of how Robin cooks it and how a cookbook says to cook it. Serves 8.
5 lb. boneless pork butt roast
2 1/2 Tbsp. Hawaiian alaea salt (sub kosher salt if needed)
2 Tbsp. liquid smoke
2 cups water
Preheat oven to 330 degrees. Using a small knife make little cuts in the pork butt. Rub the pork butt with 1 Tbsp. of the liquid smoke. Then rub the pork butt with 2 1/2 Tbsp of the Hawaiian salt.
I could not find banana leaves to wrap my pork in so I used an actual banana. Wash the bananas then cut the ends off. Place the bananas on top of the meat.
The next step is to completely seal the pork butt with tin foil. Wrap it all up. Place the meat in a roasting pan. Add 2 cups of water to the bottom of the pan and 1 Tbsp. of the liquid smoke.
Cook at 330 degrees for 4 hours. You want to cook it for 45 mins. per pound. When it's done unwrap the pork and cool sligthly. You can throw the banana away.
Shred pork and place in large bowl. You can take some of the left over juices from the bottom of the roasting pan and pour over the top of the shredded pork. Serve with your favorite Hawaiian style sides. Enjoy! Or in this case...Aloha!
For another meal idea you can freeze the shredded pork meat and re-heat it another day in the crock pot. Pour a bottle of your favorite BBQ sauce over the pork and let it slow cook for a couple hours or more. Serve on sandwich rolls. Delicious & Easy!