Ingredients

2 boneless pork rump roasts, about 3 pounds each
3 tablespoons Hawaiian or coarse salt
2 tablespoons ground black pepper
1/2 cup guava jam, prepared
2 tablespoons Macadamia nut oil
1 teaspoon of water, plus 1/2 cup
10 banana leaves, wet
1 stalk sugar cane, split in half lengthwise
1 tablespoon all-natural liquid smoke flavoring

Directions

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.