Luau Pork

• One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
• 1/4 cup Cheater Basic Dry Rub (page 45)
• 1 cup pineapple juice
• 1 cup soy sauce
• 1 cup rice vinegar
• 1/2 cup bottled smoke
• 6 garlic cloves, minced
• 3 serrano chiles, chopped
• 1/4 cup shredded or chopped fresh ginger
• 1 banana, unpeeled

1. CUT the pork butt into medium (2- to 3-inch) chunks (the ribs dont need to be cut up).
2. PUT the pork in a large slow cooker (at least 6 quarts).
3. Sprinkle the meat with the rub, turning the pieces to coat evenly.
4. Add the pineapple juice, soy sauce, vinegar, bottled smoke, garlic, chiles, and ginger.
5. Place the whole banana on top of the meat.
6. 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 190F.
7. DISCARD the banana.
8. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet.
9. Let rest until cool enough to handle.
10. Pull the meat into strands.
11. It should shred very easily.
12. To serve the barbecue later, Cover and refrigerate the meat when it has cooled.
13. Pour the meat juice into a separate container and refrigerate.
14. Before reheating the juice, skim and discard the congealed fat layer on the top.
15. To reheat the barbecue, Place it in a saucepan moistened with some of the reserved juice.
16. Gently heat the meat on medium-low, stirring occasionally.
17. Or, place it in a covered casserole with some of the reserved juice and heat in a 350F oven for 20 to 30 minutes.

cheater, pineapple juice, soy sauce, rice vinegar, bottled smoke, garlic, serrano chiles, fresh ginger, banana

Taken from www.epicurious.com/recipes/food/views/luau-pork-391298 (may not work)