Qview Hawaii style Kalua Pord (pulled pork)

Discussion in 'Pork' started by mauismokemeats, Sep 8, 2009.

  1. Here is my weekend pulled pork, trying to get close to how we do it at home for parties and Luau, but you cannot get the true flavors as it's done in the ground and the meat gets sort of a steam smoked and all the leaves and flavors marry together to get one good pulled pork, but I gave it a try and here's what I did.


    Nice butt from Sams Club, seasoned with Hawaiian salt mixture(island rock salt, ginger and garlic)



    I decided to cook it in a pan to keep all the juices, I lined the pan with some island ti leafs to get some of that island flavor.





    I cooked the pork at 230 for 7 hours got the temp at 160, I added some chicken broth, more ti leaves covered with foil and finished cooking to 200. I was gone for 3 hours so I lowered my fire to 205, got home upped the fire back to 230 or so and pulled it at 200, took almost 12 hours.
    The finish pork just fell off the bone and was ohh so tender, I shredded it with a fork, added the drippings and had a ball.







    Pulled out at 200









    Thanks for checking it out. I also did my spin on chicken dish we do which is chicken wrapped in taro leaves, well I did a reverse and made a rollade "Fattie" in the chicken thread. Thanks
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    That looks amazing Maui

    [​IMG]for introducing me to an excellent looking out-of-the ordinary dish, definitely something to try if I can find the leaves.
    Did they lend the nice flavor you were hoping for?
     
  3. alx

    alx Master of the Pit OTBS Member

    WoWie Maui.That is a nice new take on a Butt.

    [​IMG]for the effort.Looks Great.......
     
  4. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Looks great maui...Nice job
     
  5. Yea the leaves gave a smooth light flavor, I went to our local oriental market but was closed so I used my personal ti leaf from my indoor plant and I didn't want to rape all the leaves cause I needed more so I was going to use banana leaf, you can find that frozen in the oriental markets which is what I wanted, and it would have more flavor, next time I'll get the leaves ahead of time, I we got some here, so the next one you'll see alot more leaves.
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have already seen the chicken and now your going to show us this too. Another great job on this hunk of pork also. You say those leaves are avalible here in the states or mainland. You have definetly earned some more [​IMG]for another and maybe one that I can try here. I don't think I can debone a chicken I can but it wont be useable for anythhing but soup.
     
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats, I think you're on to something that looks great! Going for that true taste... sometimes is a worthy challenge.
     
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    What kind of wood were you using for smoke? And how long did you apply the smoke for?

    Awesome job! Love Kalua Pork..... *drool*
     
  9. I used mainland Kiawe or mesquite as they say here in the states.

    Yes the flavor will be great, go and get banana leaves from your nearest international or oriental/asian markets, its frozen and will work out really good.

    I wanted to get some smoke flavor so I didn't cover with the leaves till I hit the 160 mark and foiled and I would have covered it with 3 times the leaves but my timing on the market was off and I was limited but you get the idea.

    I have a converted side fire box gas smoker so I used 1 juice can full of mesquite chuncks, that lasted 2 hours, I then did another can, so I smoked for 4 hours and then let the natural smoke in the smoker go from there.

    I got it down for the next one, you'll see.

    Have fun using this technique, now go ahead and bury your meats in the banana leaves and hold an Island Kind BBQ outing...
     
  10. old poi dog

    old poi dog Master of the Pit OTBS Member

    Looks Ono! Did you do side dish of lomi salmon?
     
  11. Ohhh, you know dat, made some lomi salmon, poke and poi, we get fresh poi in Vegas, always get fish for poke, I salt my own salmon and freeze for lomi salmon, I even had a little opihi I had in my freezer, made some raw and threw some on the grill with shoyu, hot sauce and pepper, Ono is right braddah. Gotta get some family or friends to hook me up with some more opihi, yup used my last stash, you know that's gold back home can imagine here?
     

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