June 24, 2018
Dinner, Main Dish, Pork,
Pork Roast, Hawaiian, 5 Ingredients Or Less, Cooking For A Crowd, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy more
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"This is a recipe I am posting for Susie's World Tour 2018.
This is a recipe I found on "Taste of Home" website, by Mary Gaylord, Balsam Lake, Wisconsin. If you have been to Hawaii and one of the luaus, this will bring you back to the pork roast that was served!!"
Place the roast on a 22x18-in. 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 round 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° for 1 hour. Reduce heat to 325°; continue baking for 3-1/2 hours. Drain; discard bananas and liquid. Shred meat with a fork.
Freeze option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
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Yummy. This was easy to make and I really enjoyed it. I put the rest in the freezer for sandwiches and nachos. Thanks for sharing, Lynn.