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The Best Smoked Kalua Pork: Almost Island Style

Hawaiian sea salt, smoked garlic, pork shoulder, and time. This makes the most amazing meal ever invented. While nothing beats the real thing, this simple and succulent pork is almost as good as a ticket back to the islands! Using a smoker, you can get a similar experience to pork cooked in an imu oven! The meat is tender, extremely flavorful, and always memorable.
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Cook Time 9 hours
Course Main Course

Equipment

  • Smoker
  • Digital meat thermometer
  • kitchen twine

Ingredients
  

  • 7 lb pork shoulder bone-in or boneless Sometimes its also called a pork butt
  • 8-10 whole garlic cloves
  • 3 Tbsp coarse Hawaiian salt You can also use pink Himalayan salt in a pinch.
  • 2 banana leaves You can also use 8 Ti leaves

Instructions
 

  • Trim the fat cap to at least 1/4 inch thick if necessary. Thoroughly rub the pork with salt on both sides.
  • Arrange your banana leaves in a cross. One banana leaf lies vertical while the other lays on top horizontally.
  • Peel the garlic cloves and put half of the garlic cloves at the center of the banana leaves.
  • Lay the seasoned pork fat cap side up on top of the banana leaves. Make sure it is in the center. Add the remaining garlic cloves on top of the pork.
  • Wrap the leaves tightly around the pork ensuring that the pork is completely covered. Use butcher twine to tie it up like a present! This keeps the bananas from unwrapping and your package stays together.
  • Let it sit in a 9x13 pan overnight in the fridge.
  • In the morning, preheat your electric smoker to 225 degrees. Soak apple wood chips in water at least 30 minutes. While the smoker is preheating, remove the pork from the fridge and sit out 30 minutes.
  • Once the smoker has come to temperature, add the wood chips and fill your water pan with water.
    Optional: You can add an aluminum pan to catch drippings from the pork so it doesn't make a mess.
  • Place your pork inside and stick a digital thermometer in it to gauge the internal temperature of the meat. Smoke the pork at least 8-9 hours. Periodically check the water level and add more if needed. Add more wood chips if necessary.
  • Continue cooking until you reach an internal temperature of 195 degrees. Check the temp in multiple spots. You know its done when the probe sinks into the pork like soft butter!
  • Once cooked to smoky perfection, remove the banana package from the smoker and let it rest for 30 minutes.
  • When it's time to eat, cut the twine, peel away the banana leaves, and shred the pork with a fork. Enjoy your mini Hawaii staycation!

Notes

I have a Master Built electric smoker. I am sure you can also use this recipe in other types of smokers. As long as you cook it low and slow, it will taste extraordinary!
I have made this recipe using apple wood chips and mesquite wood chips. Feel free to experiment using different types of wood chips.