Ingredients
2.5 - 3 lbs Pork Shoulder, trimmed
Salt Mixture
Kosher Salt or Hawaiian Salt
Pepper
Paprika
Cheyenne
Herbs (oregano, etc.)
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1 - Banana, whole, unopened (will open when heated and juices will impregnate meat)
1 - 2 oz. Juice - Pineapple-Orange
1 tbs. Soy Sauce (Tamari for gluten-free)
1 tbs. Worcestershire Sauce (Lee & Perrins for gluten-Free)
1 tbs. Molasses
Preparation
Rub pork with salt mixture. Slice areas in pork and press salt mixture deep into pork shoulder Place all ingredients into crock-pot including banana Place on high for 1 hour and then low for 6 - 8 hours. Turn meat once or twice to keep moist Remove meat and discard banana remains
