Kalua Pork

[Ken]

I smoked a small pork butt, Hawaiian style.  Some of the best pig I?ve 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.  That?s 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]

Looks very good. 

 

[old sarge]

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.

 

[Ken]

One of the most important things is NO liquid smoke.  That’s beauty of a good smoker.