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A very simple recipe for some pretty authentic tasting Hawaiian pulled pork!
Video Rating: / 5
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When you said you were gonna plate it up, and I saw you swallow! I cracked up. I knew you'd nibble! Thanks for the video. Made my own kahlua pig and it was amazing
Banana leaves are a must (it's part of the flavor). If you can't find them, dont bother making this dish. You can find them in the freezer section in Asian or Mexican markets.
You're missing the smoke flavor of the mesquite or the Hawaiian kiawe wood 🤔😔
Looks great! As I've said in previous comments I love Hawaii ! So much so I have two Ti plants at home here in the UK so I will use them instead of the banana leaves which I think is even more authentic? I notice no meat thermometer? Could I do this on my Weber or the mini smokey mountain conversion I made using my smokey Joe? Aloha from the UK !!
Tried this once at a Hawaiian place, wasnt good.. too ashy and dry and tasted too much like the ground!
this is great Greg, i will have to try this real soon, i have two huge banana Trees growing outside my house and this would be a cool thing for me to use their leaves for. By the way thank you so much for the help with that massive roast I was cooking Sunday it turned out great!
thumbs down i didn't see you put any kind of seasoning on that meat look so bland no flavor you need some seasoning salt on there atleast with some garlic powder…that's what we do.
I smoked two 8.5 pork shoulders for Independence Day on my Traeger using your recipe. I smoked the Hawaiian salt rubbed shoulders for two hours prior to wrapping in banana leaves. I also used turkey sized oven bags in place of the plastic wrap before wrapping in foil.
Thank you for the video! Did you leave the plastic wrap on while you cooked the pork?
You're missing the smoke. Smoke it with mesquite for about 3 hours then wrap it in the banana leaf foil combo for the rest of the cook.
I have a question about cooking time. You had an 8 1/2lb butt that you cooked for 6 1/5 hours. What temp was it when you took of egg? Does it cook quick that is wrapped in banana leave saran wrap and tin foil, as typically cooking a regular butt it takes 1 1/2 -2 hrs per lb. Now that is at 225. Just trying to get my timing down I have a 9 lb @ 275 about how long if following your instructions. Like regular smoke butt can you wrap in towel and put in cooler encase it is early to keep warm and not dry out?. Nice Video by the way
Oh man – just ran across this. I do a lot of different things in my BGE, but have not tried this technique – and I love Kalua pork. But please tell me something – I take it there is no issue (chemical or otherwise) cooking this in plastic wrap?? Heard so much in recent years of plastic (mostly containers) leaching when heated, but not sure what happens with plastic wrap. Looking forward to trying – thank you for the great vid.
Hey man this recipe was a hit at my BBQ today. I had the chance to meet Keith Jenkins. The owner of frog bone yesterday at Jungle Jim's. He said you two are doing some videos later this year. That's going to be awesome looking forward to it.
Cool thanks for the prompt response.
Just a quick question. Do you still reach the internal temp of 195?
Package of cocaine 😛
I remember fondly my days working with a bunch of guys from Tonga and their pig roasts. Done just like this with the banana leaves,plastic wrap and foil then buried. They would do 3 pigs buried then a cpl more over the top of the fire on spits. Awesome eats!
Lol ,porky package
That looks great Greg.
Looks super good Greg