First time trying this recipe and first long cook on my new XL BGE. Covered pork in Hawaiian red salt, then wrapped in banana leaves. Did it as an overnight cook, and was afraid the banana leaf wrap might shorten the cook time, so I cooked at 225 grate temp. Wound up taking almost 19 hours to finish!!!
It was very good, but to be honest, not sure it tasted all that much different from regular pulled pork. This was a 2 pack from Costco (each shoulder was about 8 lbs), so I did one Kalua style and one rubbed with the Hawaiian red salt and pepper. Both came out great, but I wonder if anyone would be able to distinguish between them in a blind taste test. I thought the banana leaves would impart more flavor to the meat. Don’t know why it didn’t.
These were frozen banana leaves from an Asian market. Meat was loosely wrapped with the leaves, and the leaves tended to tear. Bad batch of leaves maybe? Wrapped too loosely? IDK, but at least it was still very good.
Hoping to do a big brisket next weekend…
by Dopeydadd
2 Comments
Did that last year. Its a whole different taste than the traditional bbq pulled pork.
I thought the banana leaves gave it a different flavor. No bark. The guests loved it. I struggled because I couldn’tget the terrible smell of the banana leaves out of my mind. 😆.