Backyard BBQ Hawaiian Smoked Pork

Summer is the time for backyard barbeques with good food and great conversation! And what better way to start off your summer festivities than this delicious Hawaiian Smoked Pork recipe? With its aromatic spices and unique marinated flavors, this recipe is sure to add a taste of the islands to your festive gathering.

Culinary Influences

This flavorful recipe draws upon the rich cultural culinary heritage of Hawaii, a mix of ancient Polynesian practices, with ingredients and cooking techniques spanning centuries of inhabitants. The sweet and smoky flavor is created through the slow smoking of the pork, and a combination of ingredients that represent the southern islands of Tahiti and Samoa, ginger, honey, and soy sauce.

Preparing the Dish

The pork should be marinated overnight in the sauce, ideally in either a slow cooker or wooden barrel. The next day, it should then be placed on a grill over a low fire, with guava wood chips for additional flavor. As the pork smokes, the marinade provides a pungent and sweet aroma, as the flavors mingle together. Smoke the pork until the internal temperature of the meat reaches 175 degrees, which can take several hours.


The Hawaiian pork is best served hot, on platters lined with banana leaves and sweet Hawaiian bread. Allow guests to pull the meat apart and top it with their choice of accompaniments. The sweetness of the pork pairs well with pineapple salsa, spinach salad and coconut rice. Enjoy a taste of the islands with this mouth-watering recipe!

Hawaiian Smoked Pork


  • 2 lbs. Pork shoulder, cut into cubes
  • 3/4 c. Low-sodium soy sauce
  • 2/3 c. Honey
  • 1/4 c. Lime juice
  • 2 Tbsp. Fresh ginger, grated
  • 1 tsp. Crushed red pepper flakes
  • 2 Tbsp. Garlic, finely chopped
  • 2 Tbsp. Olive oil


  1. In a large bowl, mix together the soy sauce, honey, lime juice, ginger, red pepper flakes, garlic and olive oil.
  2. Add the cubes of pork and turn to coat. Cover and refrigerate overnight.
  3. In the morning, preheat your grill to low.
  4. Place the pork on the grill, using guava wood chips for added flavor.
  5. Cover the grill, and let the pork smoke for 2-3 hours, or until the internal temperature of the pork reaches 175 degrees.
  6. Serve hot with pineapple salsa, spinach salad and coconut rice.