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Title: Hawaiian Pork Roast
Categories: Banana Entree Pork Taste
Yield: 8 Servings
| 1 | Boneless pork shoulder roast, 3-4 lb. trimmed | |
| 4 | ts | Liquid smoke flavoring |
| 4 | ts | Soy sauce |
| 2 | Bananas; ripe/unpeeled | |
| 1 1/2 | c | Water |
Place the roast on a 22x18" piece of heavy duty foil; sprinkle with liquid smoke and soy sauce. Wash banans and place at the base of each side of roast. Pull sides of foil up around 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 F. for 1 hour. Reduce heat to 325 F. and continue bkaing for 3 1/2 hours. Drain; discard bananas and liquid. Shred meat with a fork. Yield: 8-10 servings. Editiors Note: Escarole and edible orchids can be used to garnish the servng platter. Make sure flowers are edible and have not been chemically treated. MC formatting by bobbi744@sojourn. com
NOTES : Submitted to magazine by Mary Gaylord, Balsam Lake, Wisc. For Luau
feast serve with Tropica Sweet Potatoes, Crunchy Asparagus Medley and
Macadamia Nut Cookies (all in file). Posted to MM-Recipes Digest V4 #7 by
Bill Spalding Recipe by: Taste of Home Magazine, April/May '97, p. 38
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