I first tried this recipe last year for our annual summer party. The theme was ISLANDS RECIPES and a friend from Hawaii taught me how to make this pork roast in the oven.  It was a simple dish to make and really goes well with the spicy mango bbq sauce.

Ingredients:

• 7-8 lbs port shoulder or butt
• a handful of seasalt
• a few drops of liquid smoke
• fresh banana leaves

Directions:

1. Preheat oven to 500F.
2. Liberally rub seasalt all over pork shoulder.   Add a few drops of liquid smoke (these are available from the grocery stores).
3. Wrap pork shoulder in banana leaves and then wrap tightly in aluminum foil.
4. Place on a rack in a baking pan.  Bake in 500F oven for 5 minutes.
5. Turn oven temperature down to 400F and continue baking for at least 4-6  hours.  You can check after four hours by cutting a small opening and piercing the meat with a sharp knife or fork.
6. Remove from over and shred pork using two forks.
7. You can either serve with barbecue sauce on the side or mix the sauce with the meat.

MANGO JALAPENO  BARBECUE SAUCE (adapted from Epicurious.com)

Ingredients:

• 2 tbs vegetable oil
• 1 medium onion, chopped
• 1 large red bell pepper, chopped
• 5 – 6 jalapenos, sliced
• 1/3 cup red wine vinegar
• 3 tbs molasses
• 2 tbs worcestershire sauce
• salt to taste
• 1/4 tsp ground allspice
• 1/4 tsp cayenne powder
• 1 large mango, peeled and diced

Directions:

1. Heat oil in saucepan. Add onions and pepper and cook until soft and light brown.
2. Add the rest of the ingredients except mango. Simmer for 10 minutes then let cool.
3. Pour sauce in a blender. Add diced mangoes and blend until smooth.

This yields about 1 1/2 cups and can be easily doubled. It will keep in the refrigerator for up to 5 days.

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