Pork with Banana Salsa

PORK:--
200 g salt
300 g brown sugar
2 kg boned shoulder pork, no rind
2 tbsp SIDS CRAZY SALT
150 ml pineapple juice
50 g treacle
2x 400 g cans black beans, drained & rinsed
20 soft tortillas
1 large pottle pineapple yoghurt
shredded lettuce
SALSA:--
3 bananas, cut 1 cm cubes
1 red onion, diced fine
2 ripe avocados
2 limes, juiced
1½ tbsp SIDS RASPBERRY VINEGAR
2 fresh red chillies, deseeded & chopped
1 tbsp coriander, chopped

Mix salt and 200 g sugar in a large food bag. Add pork and coat well and refrigerate overnight.
Remove pork and wipe to remove excess salt and sugar. Rub 1 tbsp SIDS CRAZY SALT all over and sit the meat on a rack in a roasting dish. Leave in the fridge to marinate a little then 40 minutes before cooking, bring up to room temperature.
Preheat oven to 140oC/120oC fan.
Mix 100 g sugar with the pineapple juice and remaining spices and treacle then run half over the pork. Pour the other half into the roasting dish. Roast for 6 hours. Baste the pork with juices and roast 1 hour more until the outside is charred but inside is tender. Rest for 20 minutes and pour any juices into a fat separating jug.
Dice the banana into a bowel with the onion. Peel, stone and dice the avocados and mix with the banana. Mix in the lime juice, SIDS RASPBERRY VINEGAR, chillies and coriander. Season to taste.
Heat the black beans in a microwave and warm the tortillas as per the packet.
Self serve, adding some forks for guests to shred the pork. Serve with wraps, beans, salsa, yoghurt and shredded lettuce.