Guava: A fruit of the tropics, sweet and unique.
Inspired by our Island Arc jerky, but with more of a sweet and traditional guava bbq sauce. Great for those who want a tropical twist with no heat.
Guava is widely available across the Pacific and has a unique flavor, similar to a cross between strawberry and pear. Both exotic, yet familiar at the same time. As it’s cooked the flavor mellows out and works perfectly with chicken or pork.
This guava pulled pork recipe is great alongside some rice, or on a sweet Hawaiian roll topped with thinly sliced onion. Get creative!
Note: Oyster sauce and apple cider vinegar are not in the jerky but help provide a consistency and tanginess usually associated with bbq sauce.
- 3 pounds pork butt or pork shoulder roast
- 1/4 cup vegetable oil
- 1.5 cups guava juice
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/4 brown sugar
- 1/4 cup oyster sauce
- 1/4 apple cider vinegar
- 2 tablespoons minced ginger
- 2 table spoons minced garlic
- 1 tsp kosher salt
- Salt & Pepper - enough to season outside of pork shoulder
In a medium sized bowl, combine all ingredients except for the pork and vegetable oil. Mix well. Reserve about a third of the sauce in a plastic container and set aside.
Season pork shoulder well with salt and pepper on all sides. Heat a large oven-proof pot or dutch oven over medium-high heat. Once the pot is very hot, add the vegetable oil. Sear pork shoulder until well browned on all sides.
Once well browned, add in the remaining two-thirds of the mixture, close the lid and transfer to a 325°F oven for 2.5-3 hours or until very tender.
While the pork is braising, bring the reserved third of the sauce up to a simmer over medium heat. Reduce the sauce to desired consistency and set aside to serve with pork.
After pork is cooked to preferred tenderness, remove from oven and shred with tongs or two forks. Serve with white rice, in a slider, or however your heart desires!