Best 2 Hawaiian Style Smoked Meat Recipes

**Journey to the Paradise of Flavors: A Culinary Exploration of Hawaiian Smoked Meat**

In the vibrant tapestry of culinary traditions, Hawaiian smoked meat stands as a testament to the islands' rich history and diverse cultural influences. This exquisite dish, often referred to as "kalua pig," captures the essence of traditional Hawaiian cooking, where meats are lovingly smoked in underground ovens called "imu." Our curated collection of Hawaiian-style smoked meat recipes promises a tantalizing journey through a myriad of flavors, textures, and aromas.

From the classic "Kalua Pig with Cabbage and Poi" to the delectable "Smoked Meat Laulau," each recipe unravels a unique tale of Hawaiian culinary heritage. Experience the simplicity yet profoundness of "Smoked Meat and Eggs," where tender smoked meat harmonizes with fluffy eggs for a hearty breakfast or brunch. Embark on a taste adventure with "Smoked Meat Tacos," an inspired fusion of Hawaiian and Mexican flavors, or indulge in the savory goodness of "Smoked Meat Fried Rice," a delectable blend of smoky meat, aromatic rice, and assorted vegetables.

Our culinary voyage also includes the succulent "Smoked Chicken Long Rice," where succulent chicken mingles with long grain rice and a medley of vegetables, exuding a symphony of flavors. Vegetarians can delight in the vibrant "Smoked Tofu Laulau," a testament to the versatility of smoked meat alternatives. And for those with a sweet tooth, the "Smoked Meat Luau Cake" offers a unique dessert experience, combining rich chocolate and the smoky essence of kalua pig.

As you delve into these recipes, you'll discover the beauty of Hawaiian cuisine, where simplicity meets sophistication, and tradition blends seamlessly with innovation. Prepare to tantalize your taste buds and embark on a culinary journey that will transport you to the enchanting shores of Hawaii, where flavors dance and memories are made.

Here are our top 2 tried and tested recipes!

HAWAIIAN STYLE SMOKED MEAT

Hawaiian Style Smoked Meat image

Provided by Food Network

Time P1DT6h35m

Yield 10 servings

Number Of Ingredients 8

Ingredients

1 pound brown sugar
8 ounces shoyu sauce, preferably Aloha
2 ounces garlic, chopped
2 ounces ginger, chopped
5 pounds pork butt, cut into 2-by-2-by-8-inch strips
1/8 cup oyster sauce
Oil, for stir-frying
4 ounces sliced onions

Steps:

Mix together sugar, shoyu, garlic and ginger in a bowl. Remove and reserve 1/4 cup, and add the pork to the marinade. Refrigerate, covered, for 24 hours.
Preheat a smoker to 260 degrees F. Remove pork from marinade and thread on skewers. Place skewers in smoker and cook until an instant-read thermometer inserted in the center of the meat registers 145 degrees F, 5 to 6 hours.
Remove pork from skewers and slice into 1/4-inch pieces. Stir the oyster sauce into the reserved marinade and set aside.
Stir fry the meat and onions together in the oil in a hot frying pan until the onions are seared, then add oyster sauce mixture.

HAWAIIAN-STYLE SMOKED PORK - KALUA PORK(COOK'S COUNTRY)

Hawaiian-Style Smoked Pork - Kalua Pork(Cook's Country) image

You'll need 10 to 15 tea bags. If your pork butt comes with an elastic netting, remove it before you rub the pork with the tea. To eat Kalua Pork as the Hawaiians do, serve it with steamed rice, macaroni salad, and cabbage salad.

Provided by Coppercloud

Categories Pork

Time P1DT5h30m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons green tea
4 teaspoons kosher salt
1 tablespoon packed brown sugar
2 teaspoons pepper
4 -5 lbs boneless pork butt, trimmed
6 cups mesquite wood chips, soaked in water for 15 minutes and drained

Steps:

Combine tea, salt, sugar, and pepper in bowl. Pat pork dry with paper towels and rub with tea mixture. Wrap meat tightly with plastic wrap and refrigerate for 6 to 24 hours. Place pork in pan and cover pan loosely with aluminum foil. Poke about twenty 1/4-inch holes in foil. Using large sheet of heavy-duty foil, wrap 2 cups soaked chips into foil packet and cut several vent holes in top. Make 2 more packets with additional foil and remaining 4 cups chips.
For a charcoal grill: Open bottom vent halfway. Light large chimney starter three-quarters full with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Place wood chip packets on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
For a gas grill: Place wood chip packets over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature at 300 degrees.).
Place pan on cool part of grill. Cover (positioning lid vent over meat if using charcoal) and cook for 2 hours. During last 20 minutes of grilling, adjust oven rack to lower-middle position and heat oven to 325 degrees.
Remove pan from grill. Cover pan tightly with new sheet of foil, transfer to oven, and bake until tender and fork inserted into meat meets no resistance, 2 to 3 hours. Let pork rest, covered, for 30 minutes. Unwrap and, when meat is cool enough to handle, shred into bite-size pieces, discarding fat. Strain contents of pan through fine-mesh strainer into fat separator. Let liquid settle, then return ¼ cup defatted pan juices to pork. Serve. (Pork can be refrigerated for up to 3 days.).

Nutrition Facts : Calories 511.5, Fat 35.6, SaturatedFat 12.3, Cholesterol 149.7, Sodium 1301.7, Carbohydrate 2.1, Fiber 0.1, Sugar 1.7, Protein 42.6

Tips:

Choose the right cut of meat: Brisket, pork shoulder, and ribs are all great choices for smoking Hawaiian-style. Aim for a cut with a good amount of fat, as this will help keep the meat moist during the long cooking process.
Use a flavorful rub: The rub is what gives Hawaiian-style smoked meat its characteristic flavor. Be sure to use a rub that contains a variety of spices, including salt, pepper, garlic, onion, paprika, and cumin. You can also add some brown sugar or honey to the rub for a sweeter flavor.
Smoke the meat low and slow: The best way to achieve tender, juicy smoked meat is to cook it low and slow. Aim for a smoker temperature of around 225 degrees Fahrenheit. This will allow the meat to cook evenly and develop a rich, smoky flavor.
Use a variety of woods for smoking: Different woods impart different flavors to smoked meat. For Hawaiian-style smoked meat, try using a combination of kiawe wood, applewood, and hickory. These woods will give the meat a complex, smoky flavor that is sure to please.
Let the meat rest before serving: Once the meat is cooked, let it rest for at least 15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful experience.

Conclusion:

Hawaiian-style smoked meat is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you're cooking for a backyard barbecue or a special occasion, this dish is sure to be a hit. With a little planning and effort, you can easily create tender, juicy smoked meat that will transport your taste buds to the islands. So fire up your smoker and get ready to enjoy the deliciousness of Hawaiian-style smoked meat!