Best 2 Kalua Smoked Boston Butt Recipes

Prepare your taste buds for a journey to culinary paradise as we delve into the secrets of cooking "kalua smoked Boston butt." Originating from the flavorful traditions of Hawaii, this dish promises to tantalize your senses with its smoky richness and tender, juicy meat. Whether you are a seasoned pitmaster or a novice cook ready for a new adventure, this article will guide you through each step of the process, ensuring a succulent and unforgettable meal.

Here are our top 2 tried and tested recipes!

KALUA SMOKED BOSTON BUTT

KALUA SMOKED BOSTON BUTT image

Categories Pork

Yield 10 people

Number Of Ingredients 8

Ingredients

10-12 Garlic cloves, sliced in half
1/4 cup olive oil
1 bunch parsley stems, chopped
1 tbsp. red pepper flakes
3 tbsp. Hawaiian red sea salt
1 tbsp. slap ya mamma seasoning
1 tbsp. granulated onion
10 lb. whole Boston butt

Steps:

Combine garlic, olive oil, parsley, pepper flakes, sea salts, and onion in a small container. Pierce pork all over with a sharp knife. Stick slices of garlic along with marinate down each whole. Rub remaining marinate all over pork. Cover and marinate overnight. Prep smoker to 250-275 degrees. Completely wrap pork with damp banana leaves. Wrap pork in foil tightly. Smoke for 3 hours, poke holes just though the foil on top and sides. This will allow the pork to get additional smoking. Continue to smoke for 4-4 ÃÂÃÂÃÂÃÂ½ hours. Remove pork from foil and banana leaves, on middle rack in oven and broil on high for 5 minutes or so to brown the skin. serve with pineapple slaw

LOGAN'S SMOKED BOSTON BUTT KALUA

Logan's Smoked Boston Butt Kalua image

If you have never tried Kalua Pig before, you are really missing out on one of Hawaii's favorites at any Luau. I had this for the first time in 1981 at my first Luau. It was fantastic. This is my darn right delicious twist made with Boston Butt and smoked in my own backyard. It doesn't get much better than that. Cooking with...

Provided by Sherri Williams

Categories Pork

Time 7h45m

Number Of Ingredients 11

Ingredients

10-12 garlic cloves, sliced in half
1/4 c smoked olive oil
1 bunch parsley stems, chopped
1 Tbsp red pepper flakes
3 Tbsp hawaiian red sea salt
1 Tbsp smoked sea salt
1 Tbsp granulated onion
10 lb whole boston butt
large banana leaves
substitute 2 tbsp liquid smoke & 1/4 cup extra virgin olive for smoked olive oil
substitute banana peels for banana leaves

Steps:

1. Combine garlic, olive oil, parsley, pepper flakes, sea salts, and onion in a small container.
2. Pierce pork all over with a sharp knife. Stick slices of garlic along with marinate down each whole. Rub remaining marinate all over pork. Cover and marinate overnight.
3. Prep smoker to 250-275 degrees.
4. Completely wrap pork with damp banana leaves. Wrap pork in foil tightly.
5. Smoke for 3 hours, poke holes just though the foil on top and sides. This will allow the pork to get additional smoking. Continue to smoke for 4-4 ½ hours.
6. Remove pork from foil and banana leaves, on middle rack in oven and broil on high for 5 minutes or so to brown the skin.

Tips:

Choose the right cut of meat: Pork butt or shoulder is the best cut of meat for Kalua-style cooking. It has a good amount of fat and connective tissue, which helps to keep it moist and flavorful during the long cooking process.
Use a dry rub: A dry rub is a mixture of spices and herbs that is applied to the meat before cooking. It helps to create a flavorful crust and keeps the meat moist. Common ingredients in a Kalua-style dry rub include Hawaiian salt, paprika, garlic powder, onion powder, and cumin.
Smoke the meat over low heat: Kalua-style cooking is a slow process. The meat is smoked over low heat for several hours, until it is fall-apart tender. This allows the smoke to penetrate the meat and give it a delicious flavor.
Use a covered container: A covered container helps to keep the meat moist and prevents it from drying out. You can use a Dutch oven, a roasting pan with a lid, or a smoker with a lid.
Let the meat rest before serving: Once the meat is cooked, let it rest for at least 15 minutes before serving. This allows the juices to redistribute throughout the meat, making it more flavorful and tender.

Conclusion:

Kalua-style cooking is a delicious and flavorful way to cook pork. It is a traditional Hawaiian cooking method that has been passed down for generations. With a little planning and preparation, you can easily make Kalua-style pork at home. Serve it with your favorite sides, such as rice, poi, or coleslaw, and enjoy a taste of Hawaii in your own backyard.