THoey1963
somebody shut me the fark up.
I remembered a post from GMDGeek and need to try something similar. First time I have searched for "ASIAN BUTTS". Well, ok, on this site. :mrgreen:
A link to his original thread:
http://www.bbq-brethren.com/forum/showthread.php?p=2941284#post2941284
I could have replied to that thread, but since I have questions about changing the recipe some, I figured I would start my own.
I volunteered to cook some Hawaiian Pulled Pork for a couples' "after they return from getting married in Hawaii wedding party". Still don't have the numbers yet, but looking like maybe 4 shoulders worth. They said are going to pay for the cook, but I'll probably accidentally lose the receipt and do it as a gift to them.
Since I have never cooked this flavor profile, I thought I might combine a trial run on this along with Father's Day and Spurs Championship to take up to the bar this Sunday night. I had a 10.5# shoulder in the freezer, so I pulled it out to thaw a couple days ago. I am planning on getting the stuff for the marinade tomorrow, injecting, and then probably smoking late tomorrow night (like 3 am) or early Sunday morning (6 am). GMD said he cooked for 3 hours at 250*, foiled with some added stuff, and then back on for 5 hours at 275*
A couple of questions:
- Did you do any rub after the marinade prior to putting it on the smoker? I was thinking maybe some black pepper with just a hint of Paprika and Cayenne for color and a little spice. I prefer spicy over sweet, but don't want too much as the bride is a wimp and I don't usually consider Hawaiian food spicy.
- Did you start it off in the pan or just add that when you foiled?
- I have sometimes seen Banana leaves at our HEB. Do they really add anything to the flavor profile?
- I didn't see if you mentioned what type of wood you used. I have Pecan, Apple, and Cherry that might go with this. Also have Mesquite, but not thinking that fits the profile.
- I was thinking of serving these as sliders on those Hawaiian bread dinner rolls. Maybe have some thin sliced pineapple to go with it. Hmmm... Or maybe a Pineapple Salsa (Thanks Food Network):
Pineapple Salsa:
1 pineapple, diced and cored, juices reserved
2 tomato, diced
1 red onion, minced
1 small jalapeno, diced
2 tablespoon chopped cilantro leaves
2 lime, juiced
Salt and pepper
A link to his original thread:
http://www.bbq-brethren.com/forum/showthread.php?p=2941284#post2941284
I could have replied to that thread, but since I have questions about changing the recipe some, I figured I would start my own.
I volunteered to cook some Hawaiian Pulled Pork for a couples' "after they return from getting married in Hawaii wedding party". Still don't have the numbers yet, but looking like maybe 4 shoulders worth. They said are going to pay for the cook, but I'll probably accidentally lose the receipt and do it as a gift to them.
Since I have never cooked this flavor profile, I thought I might combine a trial run on this along with Father's Day and Spurs Championship to take up to the bar this Sunday night. I had a 10.5# shoulder in the freezer, so I pulled it out to thaw a couple days ago. I am planning on getting the stuff for the marinade tomorrow, injecting, and then probably smoking late tomorrow night (like 3 am) or early Sunday morning (6 am). GMD said he cooked for 3 hours at 250*, foiled with some added stuff, and then back on for 5 hours at 275*
Pork Injection/Marinade
1 tbsp dark soy sauce
4 tbsp Worcestershire sauce
8 crushed garlic cloves
2 tbsp fresh grated ginger root
1 large minced onion
1 cup pineapple juice
1 cup ginger ale
*Mix together, put in a large 2 gallon zip lock bag, and add 1 to 2 pork shoulders - marinade over night.
** Smoked shoulders @250 for 3 hours, then wrapped
To add to Foil Wrap
4 slices of Pineapple
1 thick sliced Onion
1 banana leaf (of a handful of cabbage leaves with some kale mixed in)
Pour in left over marinade
***Wrap and finish cooking @275 - will take around 8 hours total
A couple of questions:
- Did you do any rub after the marinade prior to putting it on the smoker? I was thinking maybe some black pepper with just a hint of Paprika and Cayenne for color and a little spice. I prefer spicy over sweet, but don't want too much as the bride is a wimp and I don't usually consider Hawaiian food spicy.
- Did you start it off in the pan or just add that when you foiled?
- I have sometimes seen Banana leaves at our HEB. Do they really add anything to the flavor profile?
- I didn't see if you mentioned what type of wood you used. I have Pecan, Apple, and Cherry that might go with this. Also have Mesquite, but not thinking that fits the profile.
- I was thinking of serving these as sliders on those Hawaiian bread dinner rolls. Maybe have some thin sliced pineapple to go with it. Hmmm... Or maybe a Pineapple Salsa (Thanks Food Network):
Pineapple Salsa:
1 pineapple, diced and cored, juices reserved
2 tomato, diced
1 red onion, minced
1 small jalapeno, diced
2 tablespoon chopped cilantro leaves
2 lime, juiced
Salt and pepper