Instructions

This slow-cooked Hawaiian-inspired barbecue dish takes a bit of time, but the result is incredibly tender pork with smoky, sweet and savoury flavours. Some ingredients may need to be ordered online or picked up from a specialist food shop, but it’s well worth the effort.

You’ll Need

• 4 pork shanks
• 2–3 tbsp Hawaiian sea salt (Alaea red salt if you can find it)
• 4–6 garlic cloves
• 250–300ml Huli Huli BBQ marinade or sauce (mild or hot)
• Banana leaves, cut into large wrapping pieces
• 2 handfuls smoking wood chips (applewood or hickory work well)

To Serve (Optional)

• Hawaiian-style macaroni salad
• Corn ribs
• Rice or grilled pineapple

Method

1. Prepare the pork

Preheat your barbecue for high direct heat.

Using a sharp paring knife, pierce each pork shank around 10–12 times, going deep towards the bone. Slice the garlic cloves into thin slivers and push them into the cuts.

Season the shanks generously all over with the Hawaiian sea salt.

2. Brown the shanks

Place the pork shanks directly over the hot coals and grill until browned and slightly charred on all sides. This should take around 10–15 minutes.

Transfer to a tray and leave to cool slightly.

3. Set up for slow cooking

Adjust the barbecue for indirect cooking and lower the temperature to around 120–140°C.

Brush the shanks generously with the Huli Huli marinade.

Wrap each shank individually in banana leaves. If the leaves are very large, cut them into manageable pieces and overlap them to fully enclose the meat.

4. Smoke and cook

Soak the smoking chips in water for 20 minutes, then add a handful to the coals.

Place the wrapped shanks in the centre of the barbecue away from direct heat. Close the lid and cook for 3–4 hours, adding more smoking chips as needed.

The pork is ready when it is very tender and nearly falling off the bone. If needed, cook for a little longer.

5. Finish and serve

Carefully unwrap the banana leaves and brush the shanks with a little more Huli Huli sauce before serving.

Serve with your favourite barbecue sides, corn ribs or Hawaiian macaroni salad.

Tips for UK Home Cooks

• Banana leaves are often available frozen in Asian supermarkets.
• If you can’t find Hawaiian sea salt, use coarse sea salt with a pinch of smoked paprika for colour and flavour.
• This recipe works best on a kettle barbecue or smoker with a lid.
• Oven option: cook wrapped shanks at 140°C fan for 4–5 hours, then finish under the grill with extra sauce.