Place skewers in smoker and cook until an instant-read thermometer inserted in the center of the meat registers 145 degrees F, 5 to 6 hours. Smoke the meat for approx 4 hours at a temp of approx 200 – 220 F. After 2 hours, although not necessary, you may brush them with some of the reserve marinade for additional moisture and flavor. Makes 1 pound. Rub pork with salt; set aside. Keep it covered and maintain a lighter smoke towards the last 2 hours of the smoking time. Smoke in smoker with kiawe or guava wood until done, about 4 hours at 200°F. After ALL sugar is dissolved, add in rest of da ingredients. Add pork and marinate overnight. Mix Shoyu, sugar and ginger together. Let it cool, then you’re ready for service, and/or you can store it … When done remove and place in a pan. In a large bowl, mix marinade ingredients. Approximate Nutrient Analysis per serving (based on 4 ounce serving and not including rubbed salt): Remember to save about 1/4 cup in a Large Ziploc for after the smoking. Cut Pork into medium size pieces (not dat small, but not dat big) make'um into rectangular box size pieces. Preheat a smoker to 260 degrees F. Remove pork from marinade and thread on skewers.

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