Smoked Kalua Pork is seasoned with Hawaiian salt and wrapped in banana leaves, then smoked, to give it the authentic flavor of traditional Hawaiian Kalua Pork all without having to dig a hole in your backyard! You can easily order banana leaves and Hawaiian salt to make it authentic. The taste is like no other! {Excuse the picture, I can barely snap one before my Husband cuts into it).

Ingredients:

• Smoker (My husband loves his Kamado Joe Classic Joe®)
• Wood chips ( kiawe wood or hickory)
• 3 Pound Pork Butt
• Red Hawaiian Salt or Kosher salt (not iodized)
• Black Pepper
• Banana Leaves ( had to use small leaves this time)
• Twine or skewers

Instructions:

• Get your smoker ready. Preheat it to 275°F, using a bold hardwood like hickory or you can order Hawaiian kiawe wood, it adds the most beautiful smoky flavor.
• Prepare the pork. Pat the pork dry with a paper towel. Generously season all sides with sea salt and freshly ground pepper—I especially love using Red Hawaiian salt for that island touch. Then, lovingly wrap the pork in banana leaves (I usually order mine online—they’re such a game-changer!).
• Let it smoke. Place several layers of banana leaves on the smoker, then add the wrapped pork into your smoker, close the lid, and let the magic happen. Smoke it low and slow until the internal temperature reaches 195°F. The timing will vary depending on the size, but a good rule of thumb is about one hour per pound. See video below.
• Let it rest. Let it sit, still wrapped for about an hour then remove banana leaves
• Serve with love. This dish pairs beautifully with Japanese sticky rice, creamy Hawaiian macaroni salad, fluffy Hawaiian sweet rolls, and some grilled pineapple for that perfect balance of sweet and savory.

#Ono (Delicious!)