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Most recipes call for a pork butt rubbed with sea salt and liquid smoke...wrapped in Ti & Banana leaves and roasted 325 - 350.

You could go that route using your smoker, adjusting for the temp difference. If Banana/Ti leaves aren't available, foil it from the gi tgo and remove it from the foil at the plateau. (Save the foil juices for a finishing sauce.)

Continue smoking till it's pullable...around 195. Add back the foil juices.
Everything I found on the internet says to put 1/2" slits in the pork, cover with Hawaiin sea salt or kosher salt, spread liquid smoke over it, wrap in banana leaves (acts like foil), cook in a crockpot till tender.

If you do it in your smoker, I would not use the liquid smoke. I would smoke with your favorite wood and smoke at 225* for several hours to pick up the smoke flavor. Then wrap in aluminum foil (unless you want to find banana leaves). Cook for roughly 1.5 hrs/lb until the meat accepts your temp probe very easily.

Seems like a fairly easy conversion from the crockpot, but I've never done Kalua Pork. Let us know how she turns out.

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