Rub pork shoulder with salt mixture, ensuring to slice areas and press the salt mixture deep into the meat.

Place the pork shoulder, salt mixture, banana, pineapple-orange juice, soy sauce, Worcestershire sauce, and molasses into a crock-pot.

Cook on high for 1 hour, then reduce heat to low and cook for 6-8 hours. Turn meat once or twice during cooking to keep it moist.

Remove the pork from the crock-pot and discard the banana remains.

Shred the pork and serve.