Kalua Pork

Written By Lorena
Thumbnail (30).png

I love Hawaii. I also love Hawaiian food. Kalua pork is one of my favorite Hawaiian foods. It’s smoky, salty, and super juicy. You can’t go wrong putting Kalua Pork on anything you’d normally put bbq pulled pork on. I used my Recteq RT-700 on its lowest setting during the smoking portion of this recipe and the Recteq didn’t disappoint putting amazing smoke on my kalua pork.

Ingredients:

  • 8lb Pork Shoulder (bone-in)

  • 1 1/2 tablespoon of  Alaea Sea Salt

  • Banana Leaves (Enough to wrap the pork in)

  • Heavy-Duty Aluminum foil

Directions:

  • Pierce the pork with a knife several times all over

  • Rub salt evenly over all sides of the pork

  • Wrap tightly in aluminum foil

  • Leave in the refrigerator overnight

  • Remove the pork from the aluminum foil and place it in your smoker for 2.5 hours on the smoke setting (or 180 degrees)

  • Remove the pork from the smoker and wrap tightly with the banana leaves, wrap with aluminum foil and then place inside an aluminum pan

  • Place in the smoker at 275 degrees.

  • Cook until the internal temperature reaches 200 degrees (around 5 to 6 hours depending on the size of your pork shoulder)

  • Remove from the smoker and remove the aluminum foil and banana leaves, being careful to keep all the juices in the aluminum pan.

  • Carefully shred the pork (discarding any large pieces of fat) and mix with all the juices.

Enjoy!

Kalua Pork in the Oven

  • Pierce the pork with a knife several times all over

  • Rub 1 tablespoon of liquid smoke evenly over the pork

  • Rub salt evenly over all sides of the pork

  • Wrap tightly in aluminum foil

  • Leave in the refrigerator overnight

  • Preheat your oven to 300 degrees

  • Wrap pork tightly with the banana leaves, wrap with aluminum foil and then place inside an aluminum pan

  • Place pork into the oven

  • Cook until the internal temperature reaches 200 degrees (around 6 hours depending on the size of your pork shoulder)

  • Remove from the oven and remove the aluminum foil and banana leaves, being careful to keep all the juices in the aluminum pan.

  • Carefully shred the pork (discarding any large pieces of fat) and mix with all the juices.

Lorena
Previous

Perfectly Cooked Filet Mignon With Compound Butter
Next

Zesty Ranch Dip