- Rating:
- Servings:
- 10
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 2 pieces Boneless Pork Rump Roast (about 3 pounds each)
- Mesquite Wood Chips
- 3 tablespoons Salt
- 2 tablespoons Ground Black Pepper
- 1/2 cup Guava Jam prepared
- 2 tablespoons Macadamia Nut Oil
- 1 teaspoon Water (plus 1/2 cup)
- 10 leaves Banana Leaves wet
- 2 packages Sugar Cane Swizzle Sticks
- 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. Place four swizzle sticks on top of each roast. Cut them with a serrated knife to fit, if necessary. Fold the banana leaves up around the roasts to make a bundle. Cut a corner off two remaining swizzle sticks to create a point on each one. Insert a sugar cane spear through the banana leaves and into the pork to secure. Repeat with second roast.
Tent the foil over the roasts and seal 3 of the sides to form a pouch. Mix liquid smoke and remaining 1/2 cup 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 ½ to 3 hours with the grill cover down. When the pork is cool enough to handle, shred using 2 forks.
