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.
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By EternityMine
on August 25, 2012
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I made this recipe for 100 people (40 pounds of pork. I could not find guava jam so I used guava juice, canned sugar cane, and frozen banana leaves. Since I did not have a grill that could accommodate the meat, I browned the meat under my broiler and then placed the roasts in two roasters lined with aluminum foil and the banana leaves. I added the rest of the ingredients on top and covered it with more banana leaves. Then I sealed it with aluminum foil. I cooked them on high for about an hour, then turned down the heat to 200 and let it cook over night. After shredding, I made some more of the marinade and mixed it with the roaster juices and poured it over the shredded meat to keep it moist.
Note: I reduced the salt and pepper to teaspoons instead of tablespoons as I cannot stand things that are too salty and omitted the oil altogether. Then I seasoned it to taste after I shredded it.
By jessicasv
New York
on February 01, 2011
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Had all of the ingredients but changed the guava jam to half guava jelly half guava paste. Came out wonderfully. Next time I may serve with some of the guava sauce on the side =
By KeithF
on January 16, 2011
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Use banana Peel inseatd of Banana leaves or even ti leaves.
Use skewers instead of sugar cane stalks. Really don't need it.
Use any kind of jam instead of Guava.
Or just rub the pork with salt and liquid smoke.
Cover with foil bake for 3 hours.
Shred when cooled and add the liquid from the pan to keep moist.
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