Smoked Kalua Pork - Recipe
To make things easy for you, we’ve put together an easy-to-use recipe. This recipe guides you on how to prepare the traditional smoked kalua pork - even if you don’t have an earth oven at home. Further details of this recipe include:
Ingredients
- 6 – 8 pounds Pork Shoulder
- 1.5 tbsp Alaea Sea Salt (Hawaiian)
- 2 Banana Leaves
- Wood Chips
Instructions
- Apply your alaea sea salt to the pork. Grab the portion of pork you wish to smoke and make a series of cuts into the pork on all sides. These cuts will make the salt to be absorbed properly. Apply the Hawaiian sea salt - using about 6 tablespoons per 10 pounds of pork. After that, the salted pork will be subjected to refrigerator temperatures for some hours.
- Wrap the salted pork in banana leaves. Take the pork out of your fridge and wrap it totally with banana leaves - make sure that all sides of the pork are covered. To ensure that the wrapping doesn’t come undone, secure the leaves with some kitchen twine.
- Get your grill ready for cooking. Start heating your grill’s coal sand scatter the wood chips evenly over the burning coal. Make sure that your grill’s temperature is controlled and within the optimal range (220 - 255℉). The wood chips must have been left to sit in water for about 30 minutes before being spread over the coal. If you don’t have a reliable grill, you can get the widely recommended Woodwind WiFi grill or the Backyard Warrior 7002C2E - both of which are favorites in the grilling community.
- Smoke and heat the pork till it reaches about 200℉. Make sure that the wrapped pork is properly positioned over the coal’s heat. Once the pork reaches the recommended temperature, transfer it into a tightly sealed cooler - the smokey flavor will be preserved there. Instead of directly spreading wood chips over the grill’s coals, you can make use of a smoker box. Simply buy from the best smoker boxes on the market and pour wood chips into the box. The smoker box is usually positioned next to the pork or under the grill's grates.
Video
Notes
To know exactly when your smoked kalua pork has reached the right temperature, you’ll need a good smoker thermometer. The thermometer will be used to confirm that the pork isn’t undercooked.
It is unsafe to eat undercooked pork. The FDA says that
the minimum internal temperature for pork
Trusted Source
Safe Minimum Internal Temperatures | FDA
Safe minimum internal temperatures as measured with a food thermometer: beef, pork, veal, and lamb (chops, roasts, steaks) - 145ºF with a 3-minute rest time.
www.fda.gov
is 145℉. Make sure that your smoked Hawaiian pork cooks totally before dishing it out to eat.
If you need to feed more people or less, you can reference the measurements provided in this recipe to know what portion of ingredients you’ll need to add or remove.
Nutrition
Calories: 240kcalProtein: 8.34gFat: 2.58gCholesterol: 25800mgSodium: 222.39mgPotassium: 192.6mgIron: 0.4mg