1 boned, rolled, tied and fat trimmed pork loin (4lbs)
Banana Leaves (optional)
1 cup chicken stock
½ cup BBQ sauce
French bread.

Rinse the pork and pat dry. Pierce the pork deeply all over with a fork. Rub the meat with the marinade mixture and let stand for 1 hour at room temperature. Cut two pieces of heavy duty foil 16 X 24. Place the pork in the center of the foil. Cover meat with banana leaves. Lift the foil around the meat to snugly close. Seal all edges. Set in a deep pan. Bake at 400 degrees until meat is very tender, about 4 ½ hours. Carefully remove the meat from the foil. Pour the juices in a pan and skim away the fat. Using a fork, tear the pork apart in chunky shreds and keep warm. Meanwhile, add the chicken stock and BBQ sauce to the juice pan. Bring the mixture to a boil and then simmer for 10 minutes. Serve on French bread.

Marinade

¼ cup Gecko Gary's Original Roasted Red Pepper hot sauce
1tsp. salt
1tsp. Gecko Gary's Sonoran Seasons
1 tsp. Liquid hickory smoke

Mix all ingredients and rub meat 1 hour before cooking.

©Gecko Gary's Inc. 2001 www.geckogarys.com