Ingredients

Scale

A 2.5 – 3 lb. shoulder or pork tenderloin roast (I recommend a shoulder roast)
1 Tablespoon Hawaiian salt (I used Himalayan pink salt)
1 Tablepoon liquid smoke seasoning
2 – 3 bananas, peeled

Instructions

Preheat the oven to 325 F. Set a large piece of aluminum foil in a pan large enough to hold the roast. Set the roast on the foil and either poke with a large fork or make cuts into the roast with a knife. (This allows the smoke seasoning to penetrate deep into the pork.)
Rub the roast with salt & pour the liquid smoke over. Set the bananas on top of the roast.
Cover with another piece of foil and fold the sides together to seal the roast in.
Bake the roast at 325 for 45 minutes per pound. (I roasted mine for about 2 hours.) Remove the roast from the oven and leave it sealed. Let the pork rest at room temperature for 45 minutes – 1 hour.
Discard the bananas and shred the pork with two forks, removing any fatty parts, then pour the juices from the bottom of the foil onto the shredded pork. Enjoy right away or refrigerate and reheat later.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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