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 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.
By Chef #1235892
Garden Grove, CA
on March 28, 2010
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had difficulty finding some of the ingredients, but necessity is the mother of invention. Used peanut oil instead of macadamia nut oil. Seared the roast on top of the stove. Lined a pan with heavy duty foil. Omitted the banana leaves and sugar cane as they were nowhere to be found. Used the rest of the ingredients and tented the foil. Roasted in the oven @ 325 for 3 hours. During last 20 minutes added crushed macadamia nuts to top of roast to form crust. I LOVE GUAVA and the smell and flavor of this while cooking was a wonderful aroma throughout the house. Extremely moist and tender. My husband loved.
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