Kalua Pork

[Steve M]

I've been wanting to try this one for a while. I saw the recipe on the slap yo daddy's web site. I threw it on my already heat soaked kk at about 7am this morning. I put the rub on last night which consisted of worcestershire sauce on the butt for adhesive properties for the rub. Wanting to stay close to authentic, I used some Hawaiian red sea salt mixed with bbq rub and chicken bouillion powder. I wrapped it in plastic and refrigerated overnight. I wanted to use a bone-in Boston Butt but my local grocer only had a boneless one and I wasn't too picky.

CyberQ in my weatherproof container holding solid at 250.

It took about 5 hours or so to reach 160 when it was ready for the banana leaf wrap. My banana plants just got wracked by tropical storm Hermine but I found some good candidates on the bottom leaves.

Even found my banana crop is coming in.

Ready to come off the grill.

Here is a shot of the banana leaf on a sheet of foil. I can't believe I forgot to take a pic of the butt wrapped in the leaves but I did. I placed the butt on the leaf shown, covered it with a paste made from crushed pineapple, brown sugar, and melted butter. Another leaf went on top and I wrapped it tightly with 2 sheets of foil and back in the grill.

King Oanha Moa Drinki can barely contain himself.

3 hours later, the butt hit 200 but still felt a little resistance when probing. I let it go another 5 degrees and it was ready to pull. This pic is the after shot of the banana leaf wrap.

Finished product.

Plated with some rice and summer squash. I also had one serving on a Hawaiian sweet roll. This was a little different from pulled pork that I usually do but it is a keeper recipe.

[tony b]

Looks great. Care to share the rub recipe? I have a stash of Hawaiian red sea salt just for doing this. I've used Emeril's recipe in the past. 

[Steve M]

30 minutes ago, tony b said:

Looks great. Care to share the rub recipe? I have a stash of Hawaiian red sea salt just for doing this. I've used Emeril's recipe in the past. 

2 Tbsp Knorr chicken bouillon, 1 Tbsp Slap you Daddy all purpose rub, and 2 tsp Hawaiian Red Alea sea salt or coarse salt.

I think next time I would double the recipe. My pork butt was on the small side and I wish I had hit it a little heavier. Worcestershire sauce held the rub on.

[Pequod]

Looks excellent! Very convenient source of banana leaves. 

[Steve M]

29 minutes ago, HalfSmoke said:

Looks excellent! Very convenient source of banana leaves. 

I had to use them before the first frost. And I don't need too much of an excuse to throw pork on the grill. 

[Rak]

That looks great! I wish I had a banana tree in my yard! LOL

[MacKenzie]

Steve, that dinner plate looks lovely, I'd sure like to be tasting that dinner.  

BTW, you must have been up early.  

Edited September 6, 2016 by MacKenzie

[Steve M]

1 minute ago, MacKenzie said:

Steve, that dinner plate looks lovely, I'd sure like to be tasting that dinner.  

BTW, you must have been up early.  

Thanks Mackenzie, actually I fired up the kk last night before I went to bed. did some nachos and left her going. 

[MacKenzie]

What and no nacho pixs. I'm starving;) 

I'd say that was a pretty early start.;) 

Edited September 6, 2016 by MacKenzie

[Steve M]

I'll check to see if the kk's still warm and throw some on for you 

[Stile88]

Nice cook steve looks mighty tasty 

[Aussie Ora]

Turned out great nice to find out you have some bananas on the way

Outback Kamado Bar and Grill

[ckreef]

Nice butt cook. The upper leaves of your banana plant look ravished. 

I've wanted to do a butt with banana leaves for some time now just haven't been able to locate any leaves locally. 

[tinyfish]

Great cook. The meat got a nice smoke ring.

[Steve M]

4 hours ago, Aussie Ora said:

Turned out great nice to find out you have some bananas on the way

Outback Kamado Bar and Grill
 

I have to confess it was a bit of a camera trick. They are about 1" long.

This is the first year they bore fruit and I was pretty excited to discover them a couple months ago. they never got bigger. 

[Steve M]

2 hours ago, ckreef said:

Nice butt cook. The upper leaves of your banana plant look ravished. 

I've wanted to do a butt with banana leaves for some time now just haven't been able to locate any leaves locally. 

I think you may be able to source some frozen ones in Asian markets if you have any near you. 

[Steve M]

2 hours ago, tinyfish said:

Great cook. The meat got a nice smoke ring.

this was my first time using the smoke pot. I wanted to use mesquite and only had chips but it did a great job. Funny how little smoke you actually see coming from the dome but you could smell it. Everyone that had it talked about the flavor and the word was "refreshing" compared to the usual southern bbq. Not sure if it was due to the banana leaves or the smoke pot or a combination.

[tony b]

Thanks for the recipe. I copied it from the website, too. Just ordered some SYD Hot rub from Amazon. I've seen the banana leaves at the local Asian market, so I'll have to go shopping this week. 

[Steve M]

42 minutes ago, tony b said:

Thanks for the recipe. I copied it from the website, too. Just ordered some SYD Hot rub from Amazon. I've seen the banana leaves at the local Asian market, so I'll have to go shopping this week. 

let me know if you use any variations. I think next time I will use more rub and source a bone-in butt. This was tasty though, had leftovers for lunch just by itself.

[tony b]

I ordered the "hot" version of the SYD rub, 'cause that's how I roll!