Prep 20 mins
Cook 3 hrs
I got this recipe out of a convection oven cookbook and I have had excellent results every time I have made it. It produces a very nice Hawaiian-type pulled pork. It is very good for theme parties (luaus, tropical, etc.). The leftovers (if any) make delicious sandwiches.
- 5 lbs boneless pork butt
- 1⁄4 cup soy sauce
- 1 teaspoon Worcestershire sauce
- 3 garlic cloves, minced
- 3 inches piece fresh gingerroot, sliced
- 1 tablespoon salt
- 1 tablespoon liquid smoke
- Place a large sheet of heavy duty foil in a baking pan.
- Put roast on top and sprinkle with remaining ingredients.
- Seal very tightly. You might want to wrap it a second time.
- Turn on oven to 300°(convection)or 325°(conventional).
- Place pan on lower rack of oven and bake for 3 to 4 hours. Meat should fall apart and be very tender and juicy.
- To serve, shred the pork and mound on a platter and garnish.
One of my favourite staple, go-to recipe of all times!! I do it regularly for friends and there are never any leftovers. My only minor deviation is to x4 the amount of liquid smoke to really give the meat a 'emi' taste. But the other ingredients as is!! A great recipe. Thank you for posting
Very easy to make! We like a little more of the hawaiian style taste with our meat so I add Pineapple slices to the top and bottom of the pork. I adds just a hint of sweetness to the dish. The foil, if sealed over really well, keeps the pork nice and moist!