Smoked Kalua Pork
Smoked Kalua Pork
Ingredients
- 1 Pork Butt
- 1 11.3 Oz Can Guava Nectar Look for this stuff at the grocery store.
- 2-3 Tbsp Smoked Kosher Salt Regular Kosher Salt Is Fine
- 1 Tbsp Black Pepper
Instructions
- Trim the pork butt. I like to trim the fat cap off. Pork butts have plenty of fat throughout the cut that will render. There is no need to keep the fat cap. In a bowl or large cup, mix together the guava nectar and 1 Tbsp of Smoked Kosher Salt.
- Get a meat injector and inject the mixture into the pork butt in different places. Use the last Tbsp or so to rub over the outside of the pork butt. Use the rest of the smoked kosher salt and the black pepper to season the outside of the pork butt.
- If you don’t have a meat injector, just put a Tbsp or so of the guava nectar mixture on the outside of the pork, then season with the rest of the salt and pepper.
- Put the pork butt on the smoker set at 225-275 degrees F. Let the pork smoke until it hits an internal temperature of 160-165 degrees. If you didn’t use an injector, baste the pork with the guava nectar mixture every 45 minutes to an hour while it smokes. Once the pork hits an internal temperature of 160-165 degrees F, wrap the it with butcher paper or foil. Let the pork continue to cook in the smoker until it hits an internal temperature of 201-205 degrees F.
- Remove the pork butt from the smoker and let it rest in the paper or foil for 30 minutes to an hour. Unwrap, shred, and serve over coconut rice, or on a sandwich. Enjoy!
Blog Post
Are you looking for a new way to try out pulled pork? Pulled pork is a common dish at our house, because it is so easy to make, and very affordable. Sometimes normal pulled pork with BBQ sauce gets a little old, so this is a recipe you are going to want to try.
This is much simpler than authentic Kalua Pork, but the flavor is to die for. You don’t need to dig any holes in your yard, or wrap anything in banana leaf. That stuff makes delicious Kalua Pork, but this recipe is designed to get you that amazing salty flavor with limited resources. This recipe is so simple, it that it only requires 3 ingredients in addition to the pork butt.
One of the greatest keys to an awesome flavor in this recipe is guava nectar. Other than that, all you need is kosher salt and black pepper. A lot of people throw liquid smoke in Kalua Pork, but we’re going to find a smoky flavor in a much more delicious way. Just putting the pork butt in the smoker is going to help you get an awesome smoky taste, but something that will take it to the next level, is smoked kosher salt.
The last thing that will make an even bigger difference in the flavor of this pork, is the injection. If you don’t have a meat injector, you can still pull this recipe off, but if you do have an injector, it will make a big difference. Injecting the pork butt with the guava nectar and smoked salt mixture takes the flavor even deeper. Try this recipe out, and don’t forget to tell your friends. Enjoy!
If you aren’t sure what kind of wood to use for this recipe, I love to use hickory or apple, but any wood will work. Another combo I really enjoyed was apricot and cherry.