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Hawaiian Pork Roast

Bananas, liquid smoke and soy sauce flavor this fall-apart-tender pork roast. It's just like the kind I enjoyedat the luaus I went to in Hawaii. —Mary Gaylord, Balsam Lake, Wisconsin
  • Total Time
    Prep: 10 min. + marinating Bake: 4-1/2 hours
  • Makes
    10 servings


  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 4 teaspoons liquid smoke
  • 4 teaspoons soy sauce
  • 2 unpeeled ripe bananas
  • 1/2 cup water


  • Place the roast on a 22x18-in. piece of heavy-duty foil; sprinkle with liquid smoke and soy sauce. Wash bananas and place at the base of each side of roast. Pull sides of foil up round meat; add water. Seal foil tightly; wrap again with another large piece of foil. Place in a shallow baking pan; refrigerate overnight, turning several times.
  • Preheat oven to 400°. Place foil-wrapped meat in a roasting pan; bake for 1 hour. Reduce heat to 325°; continue baking for 3-1/2 hours. Drain; discard bananas and liquid. Shred meat with a fork. Freeze option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts
3 ounces cooked pork: 222 calories, 14g fat (5g saturated fat), 81mg cholesterol, 207mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 23g protein.

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  • Julie
    Sep 14, 2020

    I followed the recipe exactly, except cut down on the cooking time after reading other reviews. I did the 1 hour at 400 and 45 minutes at 325. It was still overdone and very hard to shred. The flavor was just not there. The picture looked so good, I can't say the same for mine

  • Cheryl
    Sep 15, 2019

    This was my first time making it. As others have said, it was delicious, juicy, and very easy to make. My only complaint is the cook time. I used a 3.5 lb roast and followed the reviews for cook time because I was worried it would be overdone. I put it in at 325 and planned to roast it for at least 3.5 hours, turning up the heat at the end if necessary. I checked it at the 2 hour mark and it was already overdone. It was too done to shred well, so we had to chop it up and save it in the fridge for a couple hours until the rest of dinner was ready. It was still delicious, but we will definitely need to experiment with cooking times and temps on this one.

  • MrsHGus
    Mar 27, 2016

    This was my first time making. I used 2lb fresh pork roast from a pig I raised. I did not have time to marinate it per the directions. I marinated for 4 hours and turned it 4 times. I went by the reviews for cook time and it was done in 3 hours. It was delicious! Next time I will marinate over night for more flavor. The receipt was so simple!

  • mrscessna
    Dec 14, 2013

    This is a stand-by recipe. Always delicious!

  • Igraine32
    Jul 1, 2013

    The first time I made this it was amazing. This is the third time I've made it. Both this time and the last it cooked way too fast. Perhaps the first time I used a giant roast. I don't remember. I pulled it out at 1.75 hours at 325 and it was already at 170. Needless to didn't shred. Perhaps my oven stays too hot. Next time, I'm going to try pulling it out and letting the oven cool to 325 before putting it in. Or maybe I'll do 325 first then finish at 400 till it comes up to temp.

  • anchortown68
    Mar 11, 2012

    Delicious! I made it for my daughter's 11th Luau birthday party. I thought it would be more difficult but it was surprisingly easy to make with very few ingredients.

  • thetanners2004
    Nov 23, 2011

    No comment left

  • econro
    Sep 5, 2011

    Excellent! I have made this many, many times. It is delicious! I prefer it without the bananas. I have also made it in a slow cooker, without the foil, but I think the oven method is better. Save some of the juices to put on the meat and for leftovers.

  • camikb1
    Sep 6, 2010

    No comment left

  • angiebo1
    Aug 13, 2010

    No comment left