Step

• 1

  Trim any excess fat from the pork butt, leaving about 1/4 inch across the top. Using a paring knife, make 14 evenly spaced cuts, each about 1 inch long and 2 inches deep, around the pork butt. Season with salt, working some into the cuts. Insert a garlic clove into each cut. Place the pork butt on a sheet tray lined with a wire rack and refrigerate, uncovered, overnight.

• 2

  When ready to cook, set the Traeger temperature to 225˚ F and preheat with the lid closed for 15 minutes. Use Super Smoke if available. Holding a wired leave-in thermometer or a wireless one like MEATER parallel to the work surface, insert it into the thickest part of the pork butt, avoiding bone.  

  225 ˚F / 107 ˚C

  00:15

  Super Smoke

• 3

  Place the pork butt directly on the grill grates, fat side down, and cook for 4-6 hours or until the internal temperature reaches 160 F. 

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

• 4

  When the pork reaches 160°F, lay two long pieces of banana leaves on a work surface in a T shape. Cut four 2 1/2-foot pieces of kitchen twine. Remove the pork butt from the grill and place it in the center of the banana leaves. Lift the top layer of banana leaves and wrap snugly around the pork, followed by the second layer, ensuring the entire pork butt is encased. Use the twine to tie the banana leaves tightly around the pork.

• 5

  Place the pork back on the grill, fat side down, and re-insert the thermometer. Continue cooking until the internal temperature reaches 204 F, or until the pork feels like room temperature butter when the thermometer is inserted, about 4-6 hours.

  225 ˚F / 107 ˚C

  204 ˚F / 96 ˚C

  Super Smoke

• 6

  Remove from grill and allow the pork to rest while still wrapped for an hour. 

  01:00

• 7

  Remove twine and banana leaves and discard. Shred the pork using two forks and serve immediately.  Kalua pork is traditionally served with macaroni salad, rice and cabbage. Enjoy!