Place pork on banana leaf.
Season with salt and drizzle with olive oil. Wrap pork in banana leaf and tie up with string. Place in the slow cooker. Add broth to slow cooker. The pork butt will take about 5 hours to cook. You want it to fall apart and that’s going to take some time. When pork is finished cooking place on plate, unwrap, and use a fork to shred the meat. Place meat on a roll and dress with gravy.
To make the gravy turn on BBQ burner and set on medium. Pour juices from cooker into saucepanAdd 2-4 tbsp of flour while whisking (depending on how thick you want it according to extra juices from pork). Stir constantly as it starts to boil and thicken approx.2-5 mins.Pour into a gravy bowl and cover with foil to keep warm or pour directly over taro fries.
Poitine with Taro Fries
Peel taro root. Cut into strips about half an inch thick and blanche in bowl of cold water for approx. 1 hour. Drain and dry well. Deep-fry. Let cool and dress with gravy, and a small amount of goat cheese.
Popsicle moulds and or ice cube tray
Skin, core and finely dice fruit. Add 2 cups of Greek yogurt. Add organic honey to enhance the sweet flavour. Mix all ingredients into one bowl. Pour into Popsicle moulds and put into freezer for approx. 2 hours.
Note: This recipe is not meant to replace a balanced diet for your dog. It is advisable to consult with a canine nutritionist or vet before feeding any new foods to your dog.