Recipe - Hawaiian Pork Roast

1 Boneless pork shoulder
roast, 34 lb. trimmed
4 teaspoon Liquid smoke flavoring
4 teaspoon Soy sauce
2 Bananas; ripe/unpeeled
1 One half cup 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 foilwrapped meat in a
roasting pan. Bake at 400 F. for 1 hour. Reduce heat to 325 F. and continue
bkaing for 3 One half hours. Drain; discard bananas and liquid. Shred meat with
a fork. Yield: 810 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).
Recipe by: Taste of Home Magazine, April/May '97, p. 38

Posted to MCRecipe Digest V1 #830 by Roberta Banghart
bobbi744@sojourn.com on Oct 07, 1997