This recipe from inspiring new book Kai Feast is worth the time. I call this “umu pulled pork” because we first made this in the backyard, using fire and hāngī stones to create our umu.
After competing on his high school's competition barbecue team and being featured in the series BBQ High, Marc Fadel is translating his experience into a commercial enterprise.
Calvin has a state-of-the-art smoker to make his own jerky and beef sticks, hams, brisket, pulled pork, smoked lamb, and even smoked bones for stock. If you want to try a new cut, you can pick it ...
pulled pork and sausages, with three pints of side dishes. The large aluminum trays, to judge by the way the recipients were cradling them, were loaded with a whole lot of smoked meats.