Big Island Smoked Pork, served with a bowl of Poi... Broke Da' Mout'!
Big Island Smoked Pork, also casually called "smoked meat" is a family tradition that goes back to generations of wild pig hunters and Paniolo ranchers on the island of Hawaii. It's probably done a similar way on most other Hawaiian islands, and everyone has their own secret flavoring or method to make it their own.
Presented here by yours truly is the basic way to make smoked pork "Big Island style".
Big Island Smoked Pork (smoked meat)
- Pork Butt, 5 lbs. or more, preferably boneless (easier to cut into steaks)
- Hawaiian Salt (rock salt)
- Shoyu (use your favorite brand), 3 cups
- Sugar, 1-2 cups
- Fresh Ginger, 1 large finger
- Fresh Garlic, 5 large cloves, chopped
- Hawaiian Chili Pepper, 3 pieces
*In this demo I substituted the Shoyu and Sugar with a premixed bottle of Aloha Teriyaki Mango and Pineapple sauce, which has a nice shoyu-sugar balance right out of the bottle. All I added to it was the ginger, garlic and chili pepper. Never needed to heat it on the stove since the sugar was already incorporated.
Marinade base: Aloha Shoyu
Marinade flavor components (clockwise from bottom left): Hawaiian Salt, Ginger, Hawaiian Chili Pepper (very hot!), Sugar (Hawaiian Cane variety shown) and Garlic
Continued Part 2...