Craving a taste of paradise? Look no further than this authentic Kalua pig recipe, perfect for your smoker! This traditional Hawaiian dish boasts incredibly tender, juicy pulled pork with an irresistible smoky sweetness. It's easier than you think to achieve that melt-in-your-mouth perfection at home, and the aroma alone will transport you straight to a Hawaiian luau. Whether you're a seasoned pitmaster or a beginner in the world of homemade cooking, this recipe is designed for success. Let's dive in and create some delicious, healthy meals together!
Ingredients:
- 4-6 lb boneless pork shoulder (butt roast)
- 1 cup sea salt
- 1/2 cup brown sugar
- 1/4 cup liquid smoke
- 1/4 cup soy sauce
- 2 tablespoons Hawaiian sea salt (optional, for extra flavor)
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 1 cup water or apple juice
Equipment:
- Smoker (pellet smoker, offset smoker, or charcoal smoker are all suitable)
- Large bowl
- Aluminum foil
- Meat thermometer
Instructions:
Preparing the Kalua Pig:
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Combine the Rub: In the large bowl, mix the sea salt, brown sugar, liquid smoke, soy sauce, and optional Hawaiian sea salt. Make sure everything is well combined for even flavor distribution.
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Rub the Pork: Pat the pork shoulder dry with paper towels. This helps the rub adhere better. Generously rub the salt mixture all over the pork, ensuring it's completely coated.
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Stuff the Pork: Place the quartered onion and smashed garlic cloves inside the cavity of the pork shoulder. This adds extra flavor during the smoking process.
Smoking the Kalua Pig:
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Prepare the Smoker: Preheat your smoker to 250°F (121°C). For those using charcoal or offset smokers, maintain a consistent temperature throughout the cooking process.
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Wrap the Pork: Place the seasoned pork shoulder in a large piece of heavy-duty aluminum foil. Add the water or apple juice to the bottom of the foil before wrapping it tightly to seal in moisture. This creates a moist environment perfect for tenderizing the pork.
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Smoke the Pork: Place the foil-wrapped pork shoulder in the smoker and cook for 8-12 hours, or until the internal temperature reaches 195°F (91°C). The cooking time may vary depending on the size of your pork shoulder and your smoker. Check the temperature frequently using a meat thermometer.
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Rest and Shred: Once the pork reaches the desired temperature, carefully remove it from the smoker. Let it rest, still wrapped in foil, for at least 30 minutes. This allows the juices to redistribute, resulting in incredibly tender pulled pork. After resting, carefully unwrap and shred the pork using two forks.
Serving Suggestions:
Serve your Kalua pig on its own, or with traditional Hawaiian accompaniments like:
- Cabbage and rice salad (Poi)
- Sweet potato
- Hawaiian rolls
Tips for the Best Kalua Pig:
- Use a meat thermometer: This is crucial for ensuring the pork is cooked thoroughly to a safe internal temperature. Don't rely on visual cues alone.
- Don't open the smoker too often: Opening the smoker too frequently can cause temperature fluctuations and prolong the cooking time.
- Adjust cooking time as needed: Cooking time can vary depending on the size of the pork shoulder and the type of smoker used.
Variations:
- Spicy Kalua Pig: Add a pinch of cayenne pepper or chili powder to the rub for a spicier kick.
- Pineapple Kalua Pig: Add chunks of fresh pineapple to the foil packet for a sweet and tangy twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 30-40g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 10-15g
This delicious Kalua pig recipe is a guaranteed crowd-pleaser, perfect for barbecues, parties, or a simple yet impressive weeknight dinner. Enjoy the smoky, savory flavors of Hawaii in the comfort of your own home! Happy cooking!