Author Topic: Kalua Pork  (Read 106 times)

Ken

  • Sr. Member
  • ****
  • Posts: 151
  • Model 2wifi
Kalua Pork
« on: July 28, 2022, 12:32:38 AM »
I smoked a small pork butt, Hawaiian style.  Some of the best pig Iíve had.  The key is simplicity.  My Model 2wifi substituted for the pit with lava rock. I did an overnight dry brine with Alana Red Sea Salt.  Thatís the only seasoning so the real thing is best.  Double wrap in banana leaves is next.  I used hickory which was great.  Smoked to 165 at 225 and then wrapped in foil. Leave the banana leaves on.  Let it go to 195, turn off the heat, leave the door closed and rest for a few hours.  Everyone loved it. No leftovers.

Lonzinomaker

  • Hero Member
  • *****
  • Posts: 412
Re: Kalua Pork
« Reply #1 on: July 28, 2022, 09:29:35 PM »
Looks very good. 
Dave
Smokin-It #3 main smoker.
1400 Smokin Tex (same size as #2) for Snowbird time.
Smokin-It #1 for camping trips.
Big Chief with mailbox mod for cheese smoking
Blackstone 22in griddle with Bakerstone pizza oven
Spokane, WA

old sarge

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 3721
Re: Kalua Pork
« Reply #2 on: July 28, 2022, 10:52:25 PM »
First time I had kalua pig was decades ago when I was with the 25th Inf Div. My wife's brother-in-law fixed it. The entire animal and I cannot describe just how tasty  that was.  I never though of trying it in the smoker with the banana leaves. Great idea and tips.  Thanks.
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

Ken

  • Sr. Member
  • ****
  • Posts: 151
  • Model 2wifi
Re: Kalua Pork
« Reply #3 on: July 28, 2022, 11:22:28 PM »
One of the most important things is NO liquid smoke.  Thatís beauty of a good smoker.