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Prep Time: 60 Minutes Cook Time: 300 Minutes |
Ready In: 360 Minutes Servings: 12 |
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This is a great alternative to roasting a pig in the ground for a luau. Ingredients:
10 lbs pork shoulder (butt or loin can also be used) |
1/2 cup soy sauce |
1/4 cup vegetable oil |
1/4 cup hawaiian rock salt or 1/4 cup ice cream salt |
2 garlic cloves, minced |
1/2 teaspoon ginger, ground |
1/4 teaspoon liquid smoke |
1 (15 1/4 ounce) can pineapple slices |
1/3 cup pineapple syrup |
2 tablespoons brown sugar |
1 teaspoon cornstarch |
ti leaves or banana leaves or corn husk |
heavy duty aluminum foil |
Directions:
1. Trim excess fat from pork; brush pork with mixture of soy sauce, oil, salt, garlic, ginger and smoke. Place roast in center of leaves or husks, fold leaves over top of roast and secure with string. Wrap leaf-wrapped pork in foil, securing seams tightly.
2. Roast at 350 degrees for 5 hours.
3. In saucepan, combine reserved pineapple syrup, sugar and cornstarch. Cook, stirring constantly until thickened and clear.
4. Uncover meat and glaze meat with pineapple mixture and pineapple slices, continue baking in 425 degrees for 15 minute.
5. Shred pork before serving.
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