Hawaiian-Style Smoked Pork (Kalua Pork)

From Cook's Country | August/September 2011

Why this recipe works:

This Hawaiian-style barbecued pork is typically made by slow cooking a suckling pig in a pit made out of hot rocks, banana leaves, and kiawe wood, the Hawaiian version of mesquite. The resulting pork has a silky, tender texture and an intense, earthy smokiness. To make this delicious pork… read more

This Hawaiian-style barbecued pork is typically made by slow cooking a suckling pig in a pit made out of hot rocks, banana leaves, and kiawe wood, the Hawaiian version of mesquite. The resulting pork has a silky, tender texture and an intense, earthy smokiness. To make this delicious pork without the Hawaiian rig, we rubbed a boneless pork butt roast, our barbecue cut of choice, with a green tea salt mixture. We then loosely enclosed the pork in perforated aluminum foil and smoked it over an indirect fire before finishing it in a low oven. The green tea seasoned the meat with a vegetal quality similar to that of banana leaves, and our unique grill method emulated the gentle heat of the Hawaiian pit.

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Serves 8

You’ll need 10 to 15 tea bags. If your pork butt comes with an elastic netting, remove it before you rub the pork with the tea. To eat Kalua Pork as the Hawaiians do, serve it with steamed rice, macaroni salad, and cabbage salad.

Ingredients

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