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Hawaian - kalua pig

edited 3:42PM in EggHead Forum
Looking for a recipe for Kalua Pig made in the Egg. All of the recipes I've found which involve a roast call for liquid smoke. So I am interested in a formula which does not involve liquid smoke.


  • Q-BALL, Try this:
    Contrary to popular mainland belief, authentic Hawaiian barbecued pork (kahlua pig) doesn't include pineapple. If you want as close to the genuine article without building an inground pit lined with ti leaves and hot lava rock (an imu) use the following paste to slather a pork shoulder with before you cook it on your smoker. [p]2 tablespoons sesame oil
    1/2 cup Hoisin
    1/2 cup soy sauce
    1/4 cup honey
    4 garlic cloves, finely minced or crushed ( I personally use lots more)
    2 tablespoons sherry
    1/8 cup dark brown sugar (don't substitute turbinado as it is too coarse)
    1/8 teaspoon Chinese Five Spice
    1/2 cup brown bean sauce
    2-3 teaspoons tomato paste [p]* The Hoisin, Chinese Five Spice and brown bean sauce can be found in most large supermarkets or in an Oriental Market [p]Night before smoking the meat: Cover the entire pork shoulder with the paste and refrigerate at least 4 hours (overnight is better)
    Smoke the shoulder as you would for regular pulled pork. The pork is normally not served with any type of dipping sauce, but if desired you could use a teriyaki sauce or a mixture of soy sauce, sherry and sesame oil. [p]

  • PainterPainter Posts: 464
    A little different twist than the traditional southern style pulled pork. I'm going to definately try it.
    Thanks for the recipe.

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