3-4 pounds pork should or butt
1/4 cup liquid smoke
3 teaspoons rock salt
5 cups water
1 cup guava nectar
1 cup barbecue sauce
1 clove chopped garlic
1 tablespoon chopped cilantro
4-6 hamburger buns
Onions, tomatoes and lettuce, to taste

Place pork in baking pan. Combine liquid smoke, salt and water. Pour liquid mixture over pork and cover with tinfoil.

Bake in a 325°F oven for 20 minutes per pound, or until pork easily shred with two forks.

To make guava sauce, combine nectar, barbecue sauce, garlic and cilantro in saucepan. Bring to boil; remove from heat. Refrigerate until cold. (Or substitute with your favorite sweet barbecue sauce).

Place shredded pork on hamburger buns. Top with 2 tablespoons of guava sauce, sliced onion, tomato and lettuce.

Serve with crispy French fries.

Serves 4 to 6