Serves 8
255 min
Pork Butt with Worcestershire Sauce
Recipe GLPR59f689deddee60
Tender, smoky pork butt seasoned with salt, liquid smoke, and Worcestershire sauce, slow-roasted and wrapped in banana leaves for moist, flavorful results. The meat shreds easily and is perfect for serving as a hearty main course.
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Ingredients
1 (5-pound) pork butt
6 tablespoons Hawaiian salt or kosher salt
10 tablespoons liquid smoke
1 tablespoon Worcestershire sauce
6 banana leaves
Directions
Preheat your oven to 400 degrees Fahrenheit.
Remove the pork butt and use a sharp knife to make several shallow cuts across the surface. In a small bowl, combine the salt, liquid smoke, and Worcestershire sauce. Massage this seasoning mixture evenly all over the pork butt, working it into the cuts and covering all sides.
Lay out the banana leaves and arrange them in a crisscross pattern. Place the seasoned pork butt in the center and carefully fold the banana leaves up and around the meat to wrap it securely. Wrap the banana leaf bundle tightly in aluminum foil to seal in the moisture.
Place the wrapped pork in a 9 by 13-inch baking pan and transfer to the preheated oven. Roast for 4 hours, until the pork reaches an internal temperature of 145 degrees Fahrenheit and is very tender.
Remove the pork from the oven and carefully unwrap the foil and banana leaves. Using two forks, shred the meat into tender, bite-sized pieces. Serve immediately while still warm.
