Recipe courtesy of Fresh Catch

Hawaiian Style Smoked Meat

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  • Level: Intermediate
  • Total: 1 day 6 hr 35 min (includes marinating time)
  • Active: 35 min
  • Yield: 10 servings
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1 pound brown sugar

8 ounces shoyu sauce, preferably Aloha

2 ounces garlic, chopped 

2 ounces ginger, chopped 

5 pounds pork butt, cut into 2-by-2-by-8-inch strips 

1/8 cup oyster sauce

Oil, for stir-frying

4 ounces sliced onions


Special equipment:
a smoker; skewers, soaked in water 30 minutes if wood or bamboo
  1. Mix together sugar, shoyu, garlic and ginger in a bowl. Remove and reserve 1/4 cup, and add the pork to the marinade. Refrigerate, covered, for 24 hours.
  2. Preheat a smoker to 260 degrees F. Remove pork from marinade and thread on skewers. 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.
  3. Remove pork from skewers and slice into 1/4-inch pieces. Stir the oyster sauce into the reserved marinade and set aside.
  4. Stir fry the meat and onions together in the oil in a hot frying pan until the onions are seared, then add oyster sauce mixture.
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