Hawaiian kalua pork

[Jules V.]

Rubbed with cracked black pepper and coarse alaea salt. Smoked at 300F for 2 hours then 6 more hours while wrapped with banana leaves and aluminum foil.  Got done right around midnight so i just let it rest until i woke up in the morning. Surprisingly meat was still warm when i got to it at 9 AM. 
Smoked with fogo lump and pecan chunks in conjunction with a scrap yard charcoal basket. 

[bamakettles]

Looks like a fun cook!  Pictures tell a thousand words.  Love posts like this!

[Kain]

Nicely done [emoji106]


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[SMOKE FREAK]

OK now I gotta find a place to buy banana leaves...

[Jules V.]

OK now I gotta find a place to buy banana leaves...

You can find banana leaves at almost every Asian grocery stores.  It's on the  frozen food section.

[SMOKE FREAK]

No Asian grocery stores in my lil town.

[Sprinkler76]

That’s awesome. I love the basket!


Sent from my iPhone using Weber Kettle Club

[bbqking01]

Nicely done. Question...what type of flavor or advantage do banana leaves add or contribute to the cook? Moisture? Flavor? Aroma?


Sent from my iPhone using Weber Kettle Club

[JEBIV]

Damn fine cook right there !!

[jhagestad]

Very cool - thanks for sharing! Love the mods!!!

[Dc_smoke309]

Oh yea ! That looks amazing . I would like to give that a try sometime .


Sent from my iPhone using Weber Kettle Club

[Jules V.]

Nicely done. Question...what type of flavor or advantage do banana leaves add or contribute to the cook? Moisture? Flavor? Aroma?

Besides keeping the food moist & tender,  the leaves impart a mild, sweet, earthy flavor/aroma on the final product.  Commonly used  to wrap foods for cooking in most tropical regions of the world.   Used on all sorts of meats, fishes,  dessert/pastries, etc. 

[Jules V.]

Oh yea ! That looks amazing . I would like to give that a try sometime .

Give it a shot. It's a very simple & foolproof method of cooking a large hunk of meat.  You don't even need to use a ambient/food probe.  Depending on time constraints,  it can be cooked anywhere from 250F to 350F.  Smoke it with a wood of your choice for 1-2 hours  then wrap it tightly with leaves and foil.

[Darko]

Nice!, but I would try to get Ti leaves if you want to make authentic Hawai'ian.

[Jules V.]

Nice!, but I would try to get Ti leaves if you want to make authentic Hawai'ian.

Ti and taro leaves are used on Lau Lau but not kalua pork.