Hawaiian Pork Bbq Recipe

BestEver Kalua Pork (My Hawaiian Family's Recipe!) Plays Well …

WEBDec 9, 2020 · Cover the pot & transfer the pot to the oven. Cook for 2 1/2 – 3 hours, until the kalua pork is fall-apart tender. Finish the …

1. to 325 degrees F, ensuring a rack is positioned in the center of the oven.
2. Using a sharp paring knife, carefully cut a few deep slits into each piece of pork shoulder, then insert sliced garlic into each pocket.
3. Add the olive oil to a large, heavy-bottomed pot with a lid over medium-high heat (I use a 5-qt Dutch oven). Once the oil is hot & shimmering, carefully add in the prepared pork. Work in batches, as necessary, to avoid overcrowding the pot (which prevents browning). Cook for 4-5 minutes per side, until nicely browned. Transfer the browned pork to a plate, remove the pot from the heat & set aside to cool.
4. Place the seared pork in the center of one of the pieces of banana leaf. Season with the Hawaiian sea salt & 1 tablespoon of the liquid smoke, using your hands to rub the salt & liquid smoke all over the surface of the pork. Arranged the seasoned pork in a small pile at the center of the banana leaf, folding the corners & edges of the banana leaf into the center to encase the pork. Carefully flip & set the wrapped pork seam side down on the second section of banana leaf. Repeat folding with the remaining pieces of banana leaf. Note: The banana leaf may split a little bit as you work, which is okay. Just work quickly & do your best to completely encase the pork in the banana leaf.

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Smoked Kalua Pork Hey Grill, Hey

WEBMay 12, 2020 · Prep the pork. Remove the pork shoulder from the packaging and wipe down with a paper towel to remove any bone fragments or other processing remnants. …

Rating: 4.9/5(9)
1. Fire up the smoker. Preheat your smoker to 275 degrees F with a strong hardwood like mesquite (or Hawaiian kiawe wood if you have access to it).
2. Prep the pork. Remove the pork shoulder from the packaging and wipe down with a paper towel to remove any bone fragments or other processing remnants. Season the pork on all sides with the sea salt.
3. Smoke! Place the pork on the smoker, close the lid, and smoke for 3 hours.
4. Wrap the pork. Remove the pork shoulder from the smoker and wrap tightly in the banana leaves, securing with butcher's twine. 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.

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