Hawaiian Roasted Pork Recipe - Cooking Index
Hawaiian Roasted Pork Recipe - Cooking Index
| 2 | Boneless pork rump roasts - (abt 3 lbs ea) | |
| 3 tablespoons | 45ml | Hawaiian or coarse salt |
| 2 tablespoons | 30ml | Freshly-ground black pepper |
| 1/2 cup | 118ml | Prepared guava jam |
| 2 tablespoons | 30ml | Macadamia nut oil |
| 1 teaspoon | 5ml | Water - plus |
| 1/2 cup | 118ml | Water |
| 10 | Banana leaves - wet | |
| 1 | Sugar cane - halved lengthwise | |
| 1 tablespoon | 15ml | All-natural liquid smoke flavoring |
Season the pork roasts all over with salt and pepper. Prepare an outdoor barbecue by soaking mesquite wood chips in water and adding to the coals for added flavor. Sear the pork on the hot grill to lock in the natural juices.
Whisk together guava jam, oil, and 1 teaspoon of water. Season with fresh cracked pepper. Rub the pork with guava paste.
Set 2 wide pieces of heavy-duty aluminum foil on a flat surface. Lay 5 banana leaves on each piece of foil in a crisscross pattern, then place the pork roasts on top. Fold the banana leaves up around the roasts to make a bundle. Insert a sugar cane spear through the banana leaves and into the pork to secure. Tent the foil over the roasts and seal 3 of the sides to form a pouch.
Mix liquid smoke and remaining water together in a small bowl, pour it into the pouch. Close up the remaining edge of foil to lock in the moisture and flavor. Transfer back to the hot grill. Roast for 2 1/2 to 3 hours with the grill cover down. When the pork is cool enough to handle, shred using 2 forks.
This recipe yields 10 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1B13) - from the TV FOOD NETWORK
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