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Traditional kalua pork is wrapped in banana leaves and smoked for hours in a pit. Here’s how we’ve re-created its distinctive flavor and texture:
1. Rub pork with green tea mixture.
2. Place meat in aluminum pan on cool side of grill.
3. Cover meat with perforated foil.
Grill Set-Up
Pile coals on one side of the grill and top with vented foil packets of soaked mesquite chips to create smoke. The covered meat cooks on the cool side of the grill for 2 hours, then finishes in the oven so you don’t have to rebuild the fire.
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
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 DAPHNE
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