Welcome to my exquisite recipe for Kalua Pig Smoker! This is a classic dish that deepens its smoky flavor in the form of a traditional Hawaiian feast. Growing up, Kalua Pig was always a beloved family favorite that delighted us with its fragrant aroma and tantalizing flavor.
Kalua Pig Smoker
- 1 (7 pound) pork butt roast
- 2 tablespoons hickory chips
- 1/3 cup Hawaiian salt, or sea salt
- 1 teaspoon liquid smoke flavoring
- 1 teaspoon crushed red pepper flakes
- 6 green onions, chopped
- Place pork roast in a closed casserole dish, sprinkle with salt and smoke liquid.
- Prepare smoker according to manufacturer instructions, using hickory chips.
- Place the pork in the smoker, and smoke at 225 F (105 C) for 6 hours, until the internal temperature of the meat is 205 F (96 C).
- Remove from smoker, and place on a cutting board. Using two forks, shred the meat.
- In a large bowl, mix the shredded pork with red pepper flakes and green onions. Serve hot.
This Kalua Pig Smoker dish is a unique twist on the traditional Hawaiian staple. As it cooks in a smoker, it layers its succulent pork with the smoky notes of hickory chips and the warm salty ocean scent of Hawaiian salt. The liquid smoke gives the dish an extra punch, with a subtle ghost of “backyard flavor”. Finally, the kick of red pepper and bright green onions add the perfect accent to balance out the flavors.
This is a simple yet delicious recipe, perfect to serve up at a special gathering. If you’re looking for something fresh and fun, Kalua Pig Smoker is a delightful choice that will have your guests coming back for more. And if you’re in the mood for something even more adventurous, be sure to check out similar dishes such as Hawaiian Grilled Pork or Kalua Pork Nachos!