Side Dish

Hawaiian Roasted Pork

Name: Hawaiian Roasted Pork
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 10 servings
Ingredients: 10 banana leaves, wet; 1 stalk sugar cane, split in half lengthwise; 2 tablespoons Macadamia nut oil; 3 tablespoons Hawaiian or coarse salt; 2 tablespoons ground black pepper; 1/2 cup guava jam, prepared; 1 tablespoon all-natural liquid smoke flavoring; 2 boneless pork rump roasts, about 3 pounds each; 1 teaspoon of water, plus 1/2 cup

14 September 2026

Not yet ratedRate Recipe

Total Time195 Mins

Serves10

Per Serving$1.40

Photo coming soon

Need a gluten free, dairy free, and fodmap friendly side dish? Hawaiian Roasted Pork could be an amazing recipe to try. One serving contains 184 calories, 10g of protein, and 5g of fat. This recipe serves 10 and costs $1.4 per serving. This recipe from Foodnetwork has 1 fans.

Gluten Free Dairy Free FODMAP Friendly Side Dish Pork Bananas

Ingredients:

For 10 servings

10 banana leaves, wet
1 stalk sugar cane, split in half lengthwise
2 tablespoons Macadamia nut oil
3 tablespoons Hawaiian or coarse salt
2 tablespoons ground black pepper
½ cup guava jam, prepared
1 tablespoon all-natural liquid smoke flavoring
2 boneless pork rump roasts, about 3 pounds each
1 teaspoon water, plus 1/2 cup

Method:

1
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.
2
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.
3
Lay 5 banana leaves on each piece of foil in a crisscross pattern, then place the pork roasts on top. Fold the banana leaves up around the roasts to make a bundle. Insert a sugar cane spear through the banana leaves and into the pork to secure. Tent the foil over the roasts and seal 3 of the sides to form a pouch.
4
Mix liquid smoke and remaining 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.
5
Transfer back to the hot grill. Roast for 2 1/2 to 3 hours with the grill cover down. When the pork is cool enough to handle, shred using 2 forks.

Adapted from Foodnetwork

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