Kalua Pulled Pork
Get that authentic Hawaiian Luau pork flavor at home! This recipe makes for a tender, smokey, and sweet pork butt. Wrapped and smoked in banana leaves you'll never have better pulled pork.
Kalua is a traditional Hawaiian BBQ method that uses an underground oven. An entire pig is slow-smoked in a sand pit with sea salt, banana leaves and koa wood. To recreate this traditional luau recipe, we rubbed a pork butt (shoulder works too) in a sweet and savory pineapple teriyaki rub, then wrapped in banana leaves and smoked over mesquite wood. The banana leaves help retain moisture and give the pork a subtle fragrant flavor.
Hawaiian Style Smoked Kalua Pork
PS Seasoning
16-Dec
30 minutes
16-20 hours
American
Pork
Get that authentic Hawaiian Luau pork flavor at home! This recipe makes for a tender, smokey, and sweet pork butt. Wrapped and smoked in banana leaves you'll never have better pulled pork.
Ingredients
- 9 LB – Pork Butt (bone in)
- 1 Cup – Big Kahuna Pineapple Teriyaki Rub
- 2 – Banana Leaves
Directions
- Preheat smoker to 225 degrees.
- Season the pork butt generously with Big kahuna rub and let it rest at room temperature for 30 minutes to absorb the seasoning.
- Season again.
- Wrap the pork in one banana leaf. The wrap it again in the opposite direction with another.
- Gently tie the pork with butcher’s twine. Place directly on the smoker with a mesquite wood for smoke.
- Smoke the pork for 16-20 hours or until the internal temperature reaches 204 degrees.
- Allow the pork to rest for 1 hour before shredding.
- Serve on Hawaiian rolls with a drizzle of Big Kahuna Pineapple Teriyaki sauce and enjoy!
