Post Hole Diggers, Fencing Pliers and Banana Leaves....

Who could resist that combo? :)

This was one of those "I don't really feel like cooking" and " I want to see how banana leaves will do" days.
I found some banana leaves by chance in the grocery store the other day and decided to give them a try. I usually use wet burlap and foil while Cooking Underground

Strange how it's more fun to use post hole diggers for cooking than for setting posts. :)
I dug the hole the day before to save time...

I used talented smoking friend Jon's, apple injection ...and let the pork chill overnight..

cleaned the leaves, gave the hunka pork a rub with smoking friend Grady's Gourmet Grub Rub

Used some fencing pliers to tie up the bundle with baling wire...


burned enough wood to get a 6 to 8 inch deep bed of hot coals...


added the wrapped hunka pork... attached a long piece of baling wire for easy lifting when the meat was cooked.


placed a metal lid on the hole..


then buried with dirt...making sure no smoke escapes and no air gets in..


Uncovered after 8 hrs in the ground... the leaves looked fairly dark but the meat was nice and juicy.


It was sooo tender and tasty. :)


I heated the wok... sauteed a few wild onions, green onions and garlic....then heated some tortillas.


This was self serve style...

I love these plateless meals... :)


I think they were happy that chicken and guinea weren't on the menu.

Loved the pork, it was very juicy and tender with a nice smoke flavor from the wood. The banana leaves worked fine but I didn't see a benefit to using them. Since they aren't readily available to me I'll stick with the old way in the future.

It looks like a lot of work but it's actually easier than cooking a whole meal. :)