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Add a photoServings: 10
Ingredients
- 2 x boneless pork rump roasts - (abt 3 lbs ea)
- 3 Tbsp. Hawaiian or possibly coarse salt
- 2 Tbsp. freshly-grnd black pepper
- 1/2 c. prepared guava jam
- 2 Tbsp. Macadamia nut oil
- 1 tsp water plus
- 1/2 c. water
- 10 x banana leaves wet
- 1 stalk sugar cane halved lengthwise
- 1 Tbsp. 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 warm grill to lock in the natural juices.
- Whisk together guava jam, oil, and 1 tsp. of water. Season with fresh cracked pepper. Rub the pork with guava paste.
- Set 2 wide pcs 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 create 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 warm grill. Roast for 2 1/2 to 3 hrs with the grill cover down. When the pork is cold sufficient to handle, shred using 2 forks.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 10 servings | |
| Calories 69 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 280mg | 8% |
| Total Carbs 17.67g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 9.57g | 6% |
| Protein 0.85g | 1% |
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