Kalua Pig In The Smoker Food

BEST-EVER KALUA PORK (MY HAWAIIAN FAMILY'S RECIPE!)

Steps:

• to 325 degrees F, ensuring a rack is positioned in the center of the oven.
• 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.

KALUA PIG IN THE SMOKER

Steps:

• With a sharp knife, make several shallow long cuts along the roast. Rub with salt and liquid smoke. Wrap with banana leaves until completely covered. Tie securely with twine. Cover with aluminum foil and place it in the refrigerator overnight.
• The next day, remove foil and place it in a shallow pan with water. Place in smoker at about 220 F for 6 to 8 hours.
• When done, remove leaves and shred pork. Traditionally this is served with poi and sweet potatoes , but it's great on a sandwich too.

OVEN-STYLE KALUA PORK OR PIG

Steps:

• Each Pork Butt weighs in differently. For each pound of Pork use: ½ tablespoons Salt & ¾ tablespoons Liquid smoke (I use Hawaiian Salt and the Mesquite Flavor liquid Smoke, that tastes more like the real thing).
• Pre-heat the oven to 500?.
• Rub the Liquid Smoke all over the meat and then sprinkle evenly with the Sea Salt .
• Wrap the meat, Burrito style, in your leaves and then in Heavy Duty Foil.
• Place in a baking pan/dish and cover tightly with more foil.
• In it goes to the oven for 30 minutes, then reduce the heat to 325?.
• Bake for an additional 3 ½ hours.
• Allow to cool, unwrap and discard the foil and leaves (save any juices).
• Shred the meat how you like, either by hand or using two forks, combining it with those lovely juices.
• Serve warm, the way we do in Hawaii, with steamed White (or Brown) Rice. MMM! ONO!
• **Cook's Note: Banana Leaves can be found in Ethnic markets in the freezer section. Of course, if you're lucky enough to find Green (not multi-colored) Ti Leaves, that would make it truer to the Imu-Cooked (underground pit-oven) Kalua Pig.

OVEN-SMOKED KALUA PORK

Steps:

• Preheat oven to 400 degrees F.
• Place pork roast fat side up in a roasting pan.
• Combine Liquid Smoke and water and pour over meat.
• Sprinkle kosher salt on top of meat; cover and cook at 400 degrees F for three hours, or until meat is done.
• Let cool slightly, then shred.

HAWAIIAN-STYLE SMOKED PORK - KALUA PORK(COOK'S COUNTRY)

Steps:

• Combine tea, salt, sugar, and pepper in bowl. Pat pork dry with paper towels and rub with tea mixture. Wrap meat tightly with plastic wrap and refrigerate for 6 to 24 hours. Place pork in pan and cover pan loosely with aluminum foil. Poke about twenty 1/4-inch holes in foil. Using large sheet of heavy-duty foil, wrap 2 cups soaked chips into foil packet and cut several vent holes in top. Make 2 more packets with additional foil and remaining 4 cups chips.
• For a charcoal grill: Open bottom vent halfway. Light large chimney starter three-quarters full with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Place wood chip packets on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
• For a gas grill: Place wood chip packets over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature at 300 degrees.).
• Place pan on cool part of grill. Cover (positioning lid vent over meat if using charcoal) and cook for 2 hours. During last 20 minutes of grilling, adjust oven rack to lower-middle position and heat oven to 325 degrees.
• Remove pan from grill. 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. Let pork rest, covered, for 30 minutes. Unwrap and, when meat is cool enough to handle, shred into bite-size pieces, discarding fat. Strain contents of pan through fine-mesh strainer into fat separator. Let liquid settle, then return ¼ cup defatted pan juices to pork. Serve. (Pork can be refrigerated for up to 3 days.).