I love Hawaii. I also love Hawaiian food. Kalua pork is one of my favorite Hawaiian foods. It’s smoky, salty, and super juicy. You can’t go wrong putting Kalua Pork on anything you’d normally put BBQ pulled pork on. This recipe turned out amazing using my Recteq pellet grill, the RT-700.
8lb Pork Shoulder (bone-in)
1 1/2 tablespoon of Alaea Sea Salt
Banana Leaves (Enough to wrap the pork in)
Heavy-Duty Aluminum foil
Pierce the pork with a knife several times all over
Rub salt evenly over all sides of the pork
Wrap tightly in aluminum foil
Leave in the refrigerator overnight
Remove the pork from the aluminum foil and place it in your smoker (I used my Recteq pellet smoker) for 2.5 hours on the smoke setting (or 180 degrees)
Remove the pork from the smoker and wrap tightly with the banana leaves, wrap with aluminum foil and then place inside an aluminum pan
Place in the smoker at 275 degrees.
Cook until the internal temperature reaches 200 degrees (around 5 to 6 hours depending on the size of your pork shoulder)
Remove from the smoker and remove the aluminum foil and banana leaves, being careful to keep all the juices in the aluminum pan.
Carefully shred the pork (discarding any large pieces of fat) and mix with all the juices.
Hawaiian Sea Salt Link Below