I'm dying for some good home-made food. With Justin away from home for so long, I've been making kid-friendly junk. I'm looking forward to making this over the weekend so we can use it in enchiladas. This meat is also very good in sandwiches with barbecue sauce.
When I make enchiladas, I layer this shredded pork with cheese, olives, canned green chiles, and sometimes sauteed onions on a flour tortilla, roll it, then top it with green enchilada sauce and more cheese. MM I can smell them now.
1 boneless pork shoulder roast, 3-4 lbs
2 unpeeled ripe bananas (getting spotty)
4 tsp. liquid smoke
1/2 c. water
4 tsp. soy sauce
1. Make a pocket of out foil to fit the roast. Put the roast in it. Cover with smoke and soy sauces.
2. Wash bananas and place on on each side of the roast.
3. Pull up sides of foil and add water. Seal and wrap again.
4. Put in a shallow pan and refrigerate over night, turning often.
5. Bake in foil at 400F for 1 hour. Reduce heat to 325F and cook another 3 1/2 hours.
6. Drain liquid and shred meat.