Hawaiian BBQ Pork

Ingredients:

• 2 pieces of thick fillet (rump), approximately 1.3 kg each
• 3 tablespoons coarse salt
• 2 tablespoons ground black pepper
• 1/2 cup ready-made guava jam
• 2 tbsp. l. macadamia nut oil
• 1 tsp water plus 1/2 cup
• 10 wet banana leaves
• 1 sugarcane stalk, split in half lengthwise
• 1 tbsp natural liquid smoke

Preparation:

1. Prepare your outdoor grill by soaking mesquite wood chips in water and adding charcoal for extra flavor.
2. Season the pork pieces thoroughly with salt and pepper. Grill the pork over a hot grill to seal in the juices.
3. Mix guava jam, macadamia nut oil, and a teaspoon of water. Add crushed pepper. Rub the pork with the resulting paste.
4. Lay two wide pieces of heavy-duty aluminum foil on a flat surface. Place five banana leaves crosswise on each piece of foil, then place the pork on top. Wrap the leaves around the pork to form a bundle. To secure this "construction," pierce the meat and leaves with a sugarcane stalk.
5. Wrap the meat in foil and fold it over on three sides to create a pocket. In a small bowl, combine the liquid smoke and remaining water and pour this mixture into the pocket. Fold the remaining edge of the foil over the meat to trap the juices and flavor. Return to the hot grill.
   
   Bake for 2.5-3 hours, with the lid closed. When the pork is cool enough to handle, shred it with two forks.