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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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This recipe reminded me of our Honeymoon on Maui. What wonderful memories. It came from long time friends Chris and Sean Shannon, She noted it was Modified and based on the recipe book “Kona on My Plate”. Prep time does not include time for roast to sit in step 3. Ingredients:
5 lbs pork loin roast, pork butt or 5 lbs pork shoulder |
1 tablespoon hawaiian sea salt or 1 tablespoon kosher salt |
1 teaspoon worcestershire sauce |
1/4 cup soy sauce |
2 teaspoons powdered ginger |
2 teaspoons garlic, crushed |
1 tablespoon liquid smoke |
4 banana leaves, washed and trimmed (available at some local ethnic markets in the frozen section) |
Directions:
1. In a small bowl, mix salt, Worcestershire sauce, soy sauce, ginger, garlic and liquid smoke.
2. Place pork roast on the banana leaves.
3. Rub pork roast with marinade and let stand 1 hour.
4. Fold banana leaves over to enclose pork, then wrap in aluminum foil.
5. Place in roasting pan and bake in a preheated 325F oven for about five hours until it is done.
6. Unwrap the banana leaves, shred the pork and serve.
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