Since I had no mesquite wood on me, I used hickory and then I also wanted to put some Peach wood in there for a little bit of a sweeter flavor. Wrap meat tightly with plastic wrap and refrigerate for 6 to 24 hours. 2 teaspoons Hawaiian red sea salt. I use a well marbled, bone-in pork shoulder to get beautiful shreds of smoky pulled pork. Remove the pork shoulder from the smoker and wrap tightly in the banana leaves, securing with butcher’s twine. And, honestly, kalua pork is meant to be smoked, so why not smoke it if you can? 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. 2 Tablespoons chicken bullion. Grilled Steak Kabob Skewers (with marinade). Here’s how I did it. Leading up to this, I lay down two layers of heavy duty foil first, then a banana leaf. Remove the pork shoulder from the packaging and wipe down with a paper towel to remove any bone fragments or other processing remnants. Imus are traditionally heated with kiawe wood, which is a Hawaiian … After five hours and the internal temperature at about 150°F, I removed from the smoker. This is a take-off on Hawaiian pit-cured pork, smoky and a little salty, and done easily in your oven! Since the pork shoulder wasn’t buried in a pit with hot coals, I needed to find a way to still get all the tasty pit-roasted flavor on my backyard smoker. Now wrap up in the banana leaf. At first I was a little worried about cooking the pork at such a high temperature for so long, but it comes out perfectly. The pig is cooked until it is fall-apart tender and just melts in your mouth. For the rub, I tried the Bacon BBQ rub from Meat Church. With a sharp knife, make several shallow long cuts along the roast. I do this BBQ thing year round in the snow, rain, or blazing heat. it is completely dependent on your individual smoker as well as the piece of meat. I’m still unsure how relevant the banana leaf is to the flavor. If you’re like me and don’t purchase chicken bullion much, if at all, then here’s a tip for you I learned from this experience: bullion doesn’t always come in cubes. 1-2 banana leaf/leaves. The hardwood smoke mimics the flavors from an underground pit and the tenderness and moisture are off the charts! Now that the banana leaf has wrapped around the pork shoulder, I wrap the foil around it and then throw it in the oven at 275°F for four hours *GASP! We love pulled pork in all of its many glorious variations. Unwrap and, when meat is cool enough to handle, shred into bite-size pieces, discarding fat. For a charcoal grill: Open bottom vent halfway. Copyright © 2020 Hey Grill, Hey by Susie Bulloch // Brand + Web Design by The Girl Brand. I got my smoker going the next morning and got the temperature of 275°F. After seasoning, I placed both pork shoulders into a large bowl and let rest overnight (FYI- the recipe I am posting is for one pork shoulder). But to replicate the flavors of this luau dish, we tried just about everything … Ingredients: 1 pork shoulder (Boston butt), about 7 lbs. 3 Tablespoons apple juice. Preheat your smoker to 275 degrees F with a strong hardwood like mesquite (or Hawaiian kiawe wood if you have access to it). Place pork fat-side up in a roasting pan or deep casserole dish. Your email address will not be published. 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. can crushed pineapple. Time: nine hours (five unwrapped, four wrapped). You’ll need 10 to 15 tea bags. Since I couldn’t find banana leaves. Wrap with banana leaves until completely covered. Strain contents of pan through fine-mesh strainer into fat separator. I unwrap and let it sit for about 20 minutes so the juices build up. Hi there! Fire up the tiki torches and pour yourself a mai tai! Set cooking grate in place, cover, and open lid vent halfway. Recipe by EdsGirlAngie. Oven-Smoked Kalua Pork. Turn primary burner to medium-high and turn off other burner(s). For a gas grill: Place wood chip packets over primary burner. Cover (positioning lid vent over meat if using charcoal) and cook for 2 hours. This is how we grow. I do know it is tradition to have it in the recipe for wrapping purposes because the leaf can hold the heat and juices in. There was an error submitting your subscription. Once the wood chips are on the coals, place the pork in the center of the grate and cook it until it reaches 200 degrees. Place wood chip packets on coals. 1 pork shoulder (Boston butt), about 7 lbs. (Pork can be refrigerated for up to 3 days. Now that my comfort level is to the point that I no longer need to refer to a recipe, I’ve decided to experiment a little more with the Boston butts.