Kalua Pork - Fluffy B


  • 1 pork butt
  • Hawaiian sea salt
  • Banana leaves

Cooking Directions:

Fill the egg up to the fire ring with lump. Start your fire and stabilize it at 250-275, preferably. Once it is stabilized, add a couple of chunks of fruit wood or Kiawe.  Put in your platesetter, then a drip pan filled partially with water topped by the cooking grid. Rub the pork thoroughly with sea salt, but not too much. Wrap the pork in banana leaves and tie with cooking string. Place in a couple of layers of heavy duty foil, made into a boat to hold the juices. Smoke the pork until it reaches an internal temp of 195, 12-16 hours. Let the pork rest for about an hour, covered in towels. Shred the pork and mix with the pan juices. Serve on white rice or King’s Hawaiian rolls.

Fluffy B – EggFest 2010 recipe