I tried this last night and it was amazing!! I had to stop by 3 different Asian stores before I found Taro leaves but it was worth it. The only thing I did different is I scored my pork butt prior to seasoning. I took full credit for the recipe because I loved all the compliments!
Thanks again Harry! This is awesome, brought back memories of having to dig the pit for the pig! I imagine you could've cooked this in your BBQ pit too, but an oven is great even controlled cook. Thanks again!
Thank You Harry for this Great Recipe. Very Authentic Kalua Pork With My Kalua Pig I use Banana Peels Ginger Root Liquid Smoke & Sea Salt And Cook Low & slow on my BBQ Pit or in the Oven. It always comes out tasting Excellent. It is totally a big hit whenever I make it for larger groups Mahalo Nui Loa My Friend Harry Soo 😇😎
I tried to make this by smoking with mesquite which is supposed to be similar to the kiawe wood but it didn’t have the right taste I was hoping for. I did use banana leaves to wrap. Maybe I’ll just stick to liquid smoke and keep it simple.
Soo Sifu: This one is, like we say at home, “Ono!” I got “Homesick” just watching you prepare it! You did an excellent cook with this one! Looking forward to seeing your future videos! Best wishes, and regards, Sifu!🧧🤙🌄🌺 Much Aloha to you and the ohana!
@@SlapYoDaddyBBQ I am from Basque Country (Northern Spain) and Paella isn't traditional there. It's a Valencian dish, so I can't give you much advice. If you visit my province I recommend you having red beans with pork (ribs, chorizo, bacon and morcilla. They are boiled separetely from the beans and served so you can enjoy everything together. The best ones are from Tolosa, but the "Pinta alavesa" kind is also very good), marmitako (a traditional tuna stew) and chuleta, that's how we call the steak xD. We have nice rice dishes with seafood in the coast, but it is not paella. Be careful with Valencian people, they get very serious with the Paella haha. They have a lot of rice dishes though, you will enjoy them for sure! Cheers :D
@@Lalairu Would love to try Basque cuisine as I've heard many good things about it. I do love red beans and rice so I'll have to come visit. www.slapyodaddybbq.com/2014/03/ultimate-bbq-red-beans-and-rice/
We threw a Hawaiian style party for my kiddo, last night. I wish I could have done this! But I did the pork smoked like a brisket and they loved it. I gave you the credit as you are the master! I will try this one next week! Great episode!
I had always thought that Kalua pork had pineapple. My wife is allergic to pineapple, so I had shied away from making it, but now I think that I will have to make it! Thank you for your video!
Kalua pork does not have pineapple cooked in it. There is no authentic Hawaiian recipe with pineapple. Pineapple is served by itself as a fruit. Born and raised in Hawaii.
Nice job, Braddah! I like the addition of the taro leaves. It's almost a laulau - just need a few more things. I plan to make your kalua pork for my next family gathering. Subscribing!
Great presentation Harry, thank you! I’m just getting into smoked BBQ and got a PBC for family gatherings. There’s so many things I want to try and cook on it now, I feel I need three of them :-)
@@SlapYoDaddyBBQ Thank you! Lastly, if I do this in my smoker should I wrap in leaves the full time or last half? Not sure if the smoke will make it through the leaves
Aloha Braddah! Here's another of my favorites ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uSRGsSN9hLc.html. Can't wait to fly to Hawaii once it's safe again.
@@SlapYoDaddyBBQ my taste preference is heavily dictated by you lol I'm assuming it just seems like a lot of salt but because it's an 8-10lb shoulder it's actually not that much? I'm doing this tomorrow, hybrid style - seasoning per your recommendation, on a WSM for 4 or so hours then wrap in banana leaves the rest of the way. Any advice? Thanks for all you do, brother!
@@TheFuckingsignups For a 10 lb butt, it should be fine and I like salty Kalua pork myself as I eat with steamed rice and pour the pork jus over my rice, wet style. Mahalo
Thanks for the video, Harry. I'm making this tomorrow on a Kamado Joe Jr. I will be wrapping it in banana leaves. I don't want to over smoke, but I also want to have enough smoke to get through the leaves. How many Kiawe chunks should I use?
@@SlapYoDaddyBBQ hi Harry, thanks for asking. I have a pellet, WSM, and 22" kettle, so any of those would be great. Would love your insights when it comes to what type of wood you'd use for flavor.
As always, great vid. I have never had Hawaiian pork ( partly because I still haven't been there, ahhhh someday. ) I found it interesting because it appears to be another way of doing a version of pulled pork, very nice. Like most folks I'm a bit envious of Mr Beans responsibility as taste tester. And I really liked the leaf platter that you served it on. Lots to think about from this episode, thank you sir.
@@SlapYoDaddyBBQ I have one more reason to go to Hawaii now .The food. I'm going to retire from truck driving no more then 5 years from now. Before I do I intend to go to Hawaii, go to one of the local trucking companies and if I have to pay them some money to allow me to drive around the block so I will be able to honestly say that I have driven in every state. Few truck drivers can say that.
Won't work with chicken as it will fall apart. Better to make chicken Adobe or teriyaki chicken or grilled Shoyu Chicken. I'll do more Hawaiian chicken recipes including. Huli Huli chicken
Taro leaf? I've never seen that used before. Usually I've seen Ti and Banana, but this is the first time I've seen the use of Taro - really interested to know how that changes the flavor. I'm gonna have to give it a try the next time.
Hey Harry, Sorry to bother you, but I am facing a dilemma. I watch all your videos. Every last one. And I take notes and use the info. I am ready to buy a new smoker. I want a pellet model. I don't want the Weber Smoke and Grill. But a food offset model is what I am looking for. It doesn't need to be able to grill, although that would be a plus. Traeger? Yoder? Myron Mixon? Something else? I don't cook for huge numbers of people, but I would like to be able to do a suckling pig or 3 pork butts or 2 briskets at once. Any thoughts? I already own a Weber kettle, as Smoke Vault 24" gas smoker, a Weber Smoky Mountain, a PK grill, and a really nice Broil King gas grill. Thanks. ANd no rush on a reply. Stay safe, my friend.
Yes, you are right. I call it Lau Lau when I add the salted butterfish in the middle and the whole package is steamed. Or corned beef in the middle for Lupulu. I like taro leaves and use it do imu-style Polynesian recipes I also like taro leaves in the dish of Callaloo or Caribbean-style vegetables (similar to collard greens). I'm fortunate I can get easily get taro leaves in Los Angeles
