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smoked kalua pork recipe

Making good BBQ should be easy, and Hey Grill Hey is here to help! Remove the pork shoulder from the packaging and wipe down with a paper towel to remove any bone fragments or other processing remnants. Some do it at a lower temp and have it cook longer, but I like the 275°F temp and keep it in there for about 5 hours for this first step. I improvised with the teriyaki sauce. Cover pan tightly with new sheet of foil, transfer to oven, and bake until tender and fork inserted into meat meets no resistance, 2 to 3 hours. First, I like to apply the Worcestershire sauce to help the other ingredients stick. Turn primary burner to medium-high and turn off other burner(s). Now wrap up in the banana leaf. Rinse the banana leaf put it down on the foil, and then get the pork shoulder and place it on the banana leaf for wrapping, but don’t wrap yet. If you don’t have access to banana leaves, I used pink butcher’s paper to mimic the effect of the banana leaves on the smoker. Time: nine hours (five unwrapped, four wrapped). I’m sure you could incorporate Kahlua into your kalua, but I chose Worcestershire Sauce instead because I don’t like to party. Leading up to this, I lay down two layers of heavy duty foil first, then a banana leaf. My version of kalua pork still uses a lot of classic elements to keep the flavor on point, but makes it more approachable for the home BBQ enthusiast. You can do this at least an hour before smoking, but I didn’t want to wake up earlier than I needed to I chose to do it this way. * Yep, in the oven because 1) I don’t wanna mess with regulating the heat in my smoker for four hours and 2) the meat had already absorbed five hours of smoke and won’t be able to take in much more than that. The hardwood smoke mimics the flavors from an underground pit and the tenderness and moisture are off the charts! Cover (positioning lid vent over meat if using charcoal) and cook for 2 hours. After five hours and the internal temperature at about 150°F, I removed from the smoker. 2 teaspoons Hawaiian red sea salt. But to replicate the flavors of this luau dish, we tried just about everything … The right smoke for our kalua pork recipe. If you buy it in cubes, then you have to beat it down into powder, which I did by placing in a plastic bag and pounding with a rolling pin. (Pork can be refrigerated for up to 3 days. When I find out for sure, I’ll update this post with that info. Kalua pork is a traditional Hawaiian dish of slow pit-roasted pork. Cherry Cola Smoked Pork Butt One of my many sisters-in-law (I married into a family of eight siblings) has been wanting to get family together and have a backyard luau with kalua pork. Using large sheet of heavy-duty foil, wrap 2 cups soaked chips into foil packet and cut several vent holes in top. This is how we grow. I was doing them the same way for a while in order to get myself more confident with the process. Combine tea, salt, sugar, and pepper in bowl. Usually with Kalua pork recipes, they call for mesquite wood to smoke with. If your pork butt comes with an elastic netting, remove it before you rub the pork with the tea. Serve. If you’re also a pulled pork lover, you may enjoy these other smoked pork recipes we have on the site: Smoked Pork Carnitas It's my passion. Required fields are marked *. Perfectly Smoked Kalua Pork. SMOKED KALUA PORK. Our recreation of a traditional Kalua pig is wrapped in banana leaves & slow-smoked on the grill, we'll show you how to make a luau pig right on the smoker grill. Join my members-only group The Grill Squad for full access to all my meat, rubs, sauces, and meat buying masterclasses, podcasts, and so much more. I summoned the powers of cyberspace and looked up recipes I could use in the smoker and came across one from Harry Soo at www.slapyodaddybbq.com. Typically, it is a whole hog that is salted with pink Hawaiian sea salt, wrapped in banana leaves, and cooked in a charcoal pit dug into the ground. I'd like to receive the free email course. Smoked Kalua Pork is my BBQ take on a traditional Hawaiian recipe. Preheat your smoker to 275 degrees F with a strong hardwood like mesquite (or Hawaiian kiawe wood if you have access to it). For a boneless pork plan for about an hour per pound, but know that with smoking time is really an unknown. Place wood chip packets on coals. 2 Tablespoons chicken bullion. The warmer time of year gets me thinking about tropical vacations and the fun meals that come along with them.

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