Fire up the smoker. Makes 1 pound. The slow cooked dish takes most of the day to get nice and tender. Turn the meat over once during the cooking. Add milk and mix. Using large sheet of heavy-duty foil, wrap 2 cups soaked chips into foil packet and cut several vent holes in top. Then remove the ribs and baste in 1 cup of Hawaiian BBQ sauce mixed with ¼ Cup Pineapple Juice. Preheat a smoker to 260 degrees F. Remove pork from marinade and thread on skewers. Fresh Ginger, 1 large finger, minced. Assemble: Place the pork butt in your slow cooker. Pork shoulder is one of my favorite cuts of meat, and Hawaiian Pulled Pork Shoulder is by far my favorite way to prepare it. Approximate Nutrient … Sprinkle it with salt and add in the liquid smoke. Wrap meat tightly with plastic wrap and refrigerate for 6 to 24 hours. Shoyu (use your favorite brand), 3 cups. Place pork tenderloin in a shallow 9x13-inch; sprinkle with brown sugar, chili powder, garlic powder, … Add pork and marinate overnight. Place the pork shoulder in the smoker. There’s no rhyme or reason, but don’t make them too thin, or the finished pieces could end up dry. Big Island Smoked Pork. Poke about twenty 1/4-inch holes in foil. Start adding cheese to milk mixture, one handful at a time, until the cheese sauce is the consistency you'd prefer. To me, pork shoulder is the easiest cut to smoke, and it is almost foolproof. Add bbq rub and mix. Cut the pork butt into “steaks” approximately 3/4 – 1″ thick. In a large bowl, mix marinade ingredients. Some say the pork shoulder is too basic, and the flavors are always going to be the same basic barbeque flavors, but that is not all true. However, this Hawaiian pulled pork recipe is a mix of sweet and tangy flavors, which turns into a flavorful sauce, and it only takes 30 minutes to cook in an Instant Pot. The best way to tell if pork shoulder has finished cooking using any cooking method is the bone test. Cook: Turn the slow cooker on low and cook the pork butt for 18 hours. Sugar, 1-2 cups. Add just a little sauce to the prepared pork or coat the shredded pork with … Remove the plastic wrap and smoke the ribs between 225-250 for 4-5 hours until they are just about to fall off the bone. While they’re spread out on the cutting board, sprinkle each piece lightly with Hawaiian Salt … It’s a simple dish with liquid smoke and Hawaiian sea salt. Place pork in pan and cover pan loosely with aluminum foil. Pat pork dry with paper towels and rub with tea mixture. Hawaiian Chili Pepper, 3 … Smoke the pork shoulder for 9-12 hours depending on the weight of the cut. Wrap the ribs tightly in foil and put back on the smoker for 1 more hour. Cheese Sauce. Melt butter and then combine with flour in a small saucepan. Fresh Garlic, 5 large cloves, minced. 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. It is worth the wait no doubt! 2 pounds pork butt, cut into strips; Hawaiian salt to taste; Marinade: 1 cup low-sodium shoyu; 1/2 cup sugar; 2 cloves garlic, smashed; 1-inch fresh ginger, smashed ; Directions: Rub pork with salt; set aside. Make 2 more packets with additional foil and remaining 4 … Preheat your smoker to 275 degrees F with a strong hardwood like mesquite (or … Smoke in smoker with kiawe or guava wood until done, about 4 hours at 200°F. Gently try to pull out the shoulder bone, and if it comes out very easily and the bone is clean, then it has finished smoking.