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1
CUT the pork butt into medium (2- to 3-inch) chunks (the ribs dont need to be cut up).
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2
PUT the pork in a large slow cooker (at least 6 quarts).
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3
Sprinkle the meat with the rub, turning the pieces to coat evenly.
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4
Add the pineapple juice, soy sauce, vinegar, bottled smoke, garlic, chiles, and ginger.
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5
Place the whole banana on top of the meat.
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6
COVER and cook on high for 5 to 6 hours or on low for 8 to 10 hours, until the meat is pull-apart tender and reaches an internal temperature of 190F.
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7
DISCARD the banana.
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8
Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet.
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9
Let rest until cool enough to handle.
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10
Pull the meat into strands.
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11
It should shred very easily.
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12
To serve the barbecue later, Cover and refrigerate the meat when it has cooled.
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13
Pour the meat juice into a separate container and refrigerate.
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14
Before reheating the juice, skim and discard the congealed fat layer on the top.
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15
To reheat the barbecue, Place it in a saucepan moistened with some of the reserved juice.
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16
Gently heat the meat on medium-low, stirring occasionally.
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17
Or, place it in a covered casserole with some of the reserved juice and heat in a 350F oven for 20 to 30 minutes.
