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Hawaiian Pork Roast
Recipe By:
Serving Size: 8
Cuisine: Hawaiian
Main Ingredient: Pork
Categories: Soy Sauce, Hawaiian, Taste of ho, Pork, Bobbie - no, Main dishes, Bananas
-= Ingredients =-
1 Boneless pork shoulder
4 teaspoons of liquid smoke flavoring
4 teaspoons of soy sauce
2 Bananas, ripe/unpeeled
1 1/2 cups of water |
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-= Instructions =-
Place the roast on a 22x18" 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 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 400ºF. for 1 hour. Reduce heat to 325ºF. and continue baking 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 serving 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). Recipe by: Taste of Home Magazine, April/May 97, p. 38 Posted to MC-Recipe Digest V1 #830 by Roberta Banghart <bobbi744@sojourn.com> on Oct 07, 1997
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Hawaiian Cookbooks |
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