In between cruises when you’re pining for the late-night lido deck scene, there’s no better way to escape the quotidian than an island-themed luau. Lining the slow cooker with banana leaves and filling it with seasoned pork can really generate a breezy mood. The cheater way is to put a whole banana, skin and all, on top of our Luau Pork during cooking. It gets the party point across just as well. To carry the theme, think side dishes with tropical fruits, macadamia nuts, coconut, and rice.
Recipe information
Yield
makes 12 to 14 servings
Ingredients
Preparation
Step 1
CUT the pork butt into medium (2- to 3-inch) chunks (the ribs don’t need to be cut up).
Step 2
PUT the pork in a large slow cooker (at least 6 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the pineapple juice, soy sauce, vinegar, bottled smoke, garlic, chiles, and ginger. Place the whole banana on top of the meat.
Step 3
COVER and cook on high for 5 to 6 hours or on low for 8 to 10 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°F.
Step 4
DISCARD the banana. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily.
Step 5
To serve the barbecue later, Cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
Step 6
To reheat the barbecue, Place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350°F oven for 20 to 30 minutes.
