Still searching for new & different ways to cook up a pork butt, I (pretty much) followed Harry Soo’s recipe for Hawaiian Kalua Pork Shoulder.
Trimmed the fat cap Friday morning and started dry brining.
Friday night made the rub, but left out the salt since I’d dry brined and used PBC AP instead of SYD AP. The rub is mostly powdered chicken bouillon.
Saturday morning I fired up the charcoal basket full of Weber briquettes in my usual method for a long cook. At 7am it was preheated to 250F so I got the butt on.
After 6 hours at ~275F the bark was set.
You can get these at Asian markets.
I got a foil pan just big enough for the butt (the Weber large ones) and lined the bottom with banana leaf. Put the butt on top, and poured the mop slurry on top (crushed pineapple, pineapple juice, melted butter and light brown sugar).
Then got another banana leaf on top.
I covered that tightly in foil and finished it in the oven til it hit 203F IT at 3pm. Put it in the hold for 90 min before unwrapping it.
I removed just the butt and put it in a slightly bigger foil pan for pulling. Then I carefully removed the banana leaves from the first pan making sure to reserve all the juices & crushed pineapple. I didn’t need claws, it just fell apart in my hands. Then I poured the juices, etc. on top and mixed it up well.
We served it on sweet Hawaiian buns with a luau style cole slaw my wife made (had some pineapple chunks, sliced almonds, crushed red pepper, etc. in Greek yogurt.)
It was really good. Not quite as a Hawaiian-ish as I’d hoped, I think a little teriyaki might be perfect on it. One thing that really came thru to me tho was the mesquite he called for - bold for pork, but it was good.
Trimmed the fat cap Friday morning and started dry brining.
Friday night made the rub, but left out the salt since I’d dry brined and used PBC AP instead of SYD AP. The rub is mostly powdered chicken bouillon.
Saturday morning I fired up the charcoal basket full of Weber briquettes in my usual method for a long cook. At 7am it was preheated to 250F so I got the butt on.
After 6 hours at ~275F the bark was set.
You can get these at Asian markets.
I got a foil pan just big enough for the butt (the Weber large ones) and lined the bottom with banana leaf. Put the butt on top, and poured the mop slurry on top (crushed pineapple, pineapple juice, melted butter and light brown sugar).
Then got another banana leaf on top.
I covered that tightly in foil and finished it in the oven til it hit 203F IT at 3pm. Put it in the hold for 90 min before unwrapping it.
I removed just the butt and put it in a slightly bigger foil pan for pulling. Then I carefully removed the banana leaves from the first pan making sure to reserve all the juices & crushed pineapple. I didn’t need claws, it just fell apart in my hands. Then I poured the juices, etc. on top and mixed it up well.
We served it on sweet Hawaiian buns with a luau style cole slaw my wife made (had some pineapple chunks, sliced almonds, crushed red pepper, etc. in Greek yogurt.)
It was really good. Not quite as a Hawaiian-ish as I’d hoped, I think a little teriyaki might be perfect on it. One thing that really came thru to me tho was the mesquite he called for - bold for pork, but it was good.
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