I tried an experiment today. This recipe is normally meant to be prepared in a Dutch Oven, but I really didn't want my oven on for many hours on a day in which the hot Santa Ana (desert) winds were blowing, so I made it in a crock-pot. It looks just as wonderful!
1 boneless pork shoulder roast (3-4 pounds)
4 tsp. liquid smoke
4 tsp. soy sauce
2 unpeeled, ripe bananas
1/2 C water
Place the roast on a large piece of foil and sprinkle with liquid smoke and soy sauce. I also salted mine with garlic salt based on past experience. Wash bananas and place alongside the roast. Pull sides of foil up over the meat. Wrap with another piece of foil and place in a shall baking pan. Let set in the fridge overnight, turning the meat package over several times. Place the meat package, still in the foil, in a crock-pot with 1/2 C of water in the crock, and cook on high for 1 hour. Then reduce to low for 3-4 hours. Double check the internal temperature, but it should be perfect (170 degrees F) about this time. Drain and discard juices and bananas. Shred meat and serve with rice or Hawaiian Sweet Bread. Yum!
This is a meal that I do not prepare in advance other than to buy the meat on my shopping day and freeze it. However, it only takes a few minutes to prep.
Leftovers: Add some teriyaki sauce and stir fry veggies for a quick dinner fix.
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