Recipe comes from Cook's Country - used it before with some modifications. It calls to loosely tent the meat while smoking and then finish in the oven, in a pan tightly covered with foil for 2-3 hours at 325 deg. I will probably not tent during the smoke process but will finish in the smoker (panned and covered).
Very tasty. Leftovers make great pork nachos - a little pulled pork, jalepeno and cheddar cheese.
You’ll need 10 to 15 tea bags. If your pork butt comes with an elastic netting, remove it before you rub the pork with the tea. To eat Kalua Pork as the Hawaiians do, serve it with steamed rice, macaroni salad, and cabbage salad.
INGREDIENTS
3 tablespoons green tea
4 teaspoons kosher salt
1 tablespoon packed brown sugar
2 teaspoons pepper
1 (4- to 5-pound) boneless pork butt, trimmed
1 (13 by 9-inch) disposable aluminum roasting pan
6 cups mesquite wood chips, soaked in water for 15 minutes and drained
INSTRUCTIONS
1. Combine tea, salt, sugar, and pepper in bowl. Pat pork dry with paper towels and rub with tea mixture. Wrap meat tightly with plastic wrap and refrigerate for 6 to 24 hours. Place pork in pan and cover pan loosely with aluminum foil. Poke about twenty 1/4-inch holes in foil.
Remove pan from grill. Cover pan tightly with new sheet of foil, transfer to oven, and bake until tender and fork inserted into meat meets no resistance, 2 to 3 hours. Let pork rest, covered, for 30 minutes. Unwrap and, when meat is cool enough to handle, shred into bite-size pieces, discarding fat. Strain contents of pan through fine-mesh strainer into fat separator. Let liquid settle, then return 1⁄4 cup defatted pan juices to pork. Serve. (Pork can be refrigerated for up to 3 days.)
