Smoked Kalua Pork
My favorite method for a delicious Islander dish. Try it out!
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!