As you dig, be careful not to let your canvas slip into the imu. Use a wood skewer (or something similar in size) to poke about 20 holes in the foil. Want to start taking action on the content you read on AoM? A 100-pound pig needs to cook for 6-10 hours (let’s say eight), so you’ll need to put it in the ground long before meal time. Check your digital thermometer after a few hours and make sure it’s cooking nicely. Wait, you mean you don’t want to dig a giant hole in your backyard to be totally authentic? Plenty of aloha put into every step. I’m loving pork lately and am so intrigued by this!! I use rock salt and plenty of garlic powder along with liquid smoke. Give your dignitaries in attendance the honorary first bites, but don’t wait too long before trying it yourself. Remove the foil, and when the pork is cool enough to handle, shred into bite-size pieces. Wireless Thermometer(s): Once you put your pig in the ground, it’s staying there for at least eight hours, and when you dig it up, there’s likely going to be a crowd of hungry people watching. The sun is setting, a crowd is gathered, and it’s luau time. The cinder blocks are just to keep my dog from rummaging around the pit and pig; not needed for most folks. If it’s worth it, it’s worth it! Lowering the pig into the imu with chains wrapped through and around our chicken wire and foil pig taco. At our luau, the crew of the Hokulea offered a moving blessing as 100 of us stood with arms around each other, setting the tone for an incredible communal meal. I’m husband and I use to throw a luau party every year when we lived in Michigan . Recipe by PetsRus. Fires have to breathe. You don’t need any fancy equipment, just your grill and a few cups of wood chips. Remove the roasting pan with the pork from the grill and bring inside. Put a rock or two in all four armpits and a couple in the belly. Lee’s grandfather was an imu digger in Hawaii, and that knowledge has passed to each successive generation. Next, you’ll cut about 8 feet of chicken wire — enough to wrap all the way around the pig with a foot or two of overlap (you can prep this in advance). Look for rocks between 4 and 8 inches across. You can line a tray and take it to go as I did, or just plate it. I ended up cooking this meat for 16 hours. For our feast, I recruited Chef Alex Lira, a man who has smoked more than his share of whole hogs, to join me in an attempt at this classic technique. Stratton frequently writes about tech, travel and fitness for eBay, where you can find electronics like the wireless thermometers used to cook a whole pig in the ground. This is a great way to go if you want to eat a little earlier and you have better things to do at night, like sleep for instance. Lots of firewood – about an eighth of a true cord will work. Mesquite wood chips. So moist, and amazing! You’re going to dig a significant hole and make a huge fire in it, so think about safety first. I’ve got to say though that is a heck of a lot of tea bags you used. Visit Tracey's Culinary Adventures I Tracey Wilhelmsen's profile on Pinterest. I have had it in Maui and there is a difference but when you are 3,000 miles away this will do! Step 5 Line a tray with any additional banana leaves. Reduce the primary burner to medium-high and turn off all of the other burners. Cut several holes in the top of each packet to vent. Before you unearth your pig, gather your group together to give thanks. Thanks again. Put the lid on and let the smoker pre-heat for around 10 minutes. This way you won’t yank the transmitter into the hole or accidentally bury it in dirt. To infuse the pork with that earthy flavor you’d get in the traditional preparation, it is first smoked on the grill for 2 hours. Smoked Hawaiian Pulled Pork. Here is a basic brine recipe and you can adjust the amount depending on the size of meat(s) Not the cheapest brine recipe but it is good.Found this recipe on the net, the credit goes to Derrick Riches, it was just for turkey but I have used it on a chicken too and it was very good! BTW we make it in the oven all the time, just want to try something different to see if it enhances the flavor. It’s an ancient method of cooking, but with a few modern twists and technological helps, you can increase your chance of success on the first try. i have mesquite wood, aged and dry. Pull the legs back enough that at least a 4-inch rock can be wedged in there (don’t do it yet, though). I make mine in the slow cooker. Does Ibuprofen Help or Hurt Your Workouts? This looks incredible! I invited them to the party to see how our hog would measure up. Sit back and enjoy the best plate of pork you’ve ever eaten in your life. Step 3 Assemble the rest of the smoker and fill the water pan. You want your imu to be about twice as deep as your pig is (for a 100-pound pig, about 2 1/2 feet deep). They may be in the freezer section. I looooove Kalua pork! Although we purchased two thermometers, there are also options with two probes to get two different readings from different parts of the pig. Last updated on: August 13, 2019. Wireless thermometers give you confidence and peace of mind that your pig is successfully cooking underground. It requires gathering an array of supplies, difficult manual labor, and considerable planning and time commitment. Pat the pork dry with paper towels, then rub it on all sides with the spice mixture. Our pig hit 215 and it came out just right. Jump to Recipe. I had been looking for days online for a smoker recipie for Kalua Pig. So thank you! We dug ours deeper than we needed to. The last prep step is to add water. I’m in North Carolina and grow banana trees and Hawaiiian Ti Leaf plants. Hawaiian-Style Brine. I am inspired by this to buy another hunk of pork shoulder if I can find it on sale. With pork, you’re shooting for about 185 degrees at the shoulder and 195 degrees at the ham. Remove the meat from the foil and leaves and place into the pre-lined tray. So here is what I did. If you live an area that doesn’t have banana trees, go to the grocery store and ask about getting some cabbage that’s past its sale date (you’re not eating it — you’re just using the water inside of it). Step 4 First thing in the morning, I check the smoker temperature (which is usually right where it was at the night before) and the charcoal in the bowl. Add to the roasting pan and cover the pan loosely with aluminum foil. Canvas: This goes over the burlap and over the pig, and its edges should overlap the pit, allowing you to remove it without dropping dirt inside on the pig.