6 INGREDIENT
My favorite place in the world is Hawaii. I’d be a happy camper living the beach life, snacking on tropical fruits, and smoking meats. This recipe is inspired by kalua pig, a traditional Hawaiian dish that’s smoked in the ground. It has all the sweet flavors of Hawaii with just 6 ingredients, and it produces fall-off-the-bone tender meat—perfect for entertaining.
Prep Time:
10 minutes
Cook Time:
6 hours 15 minutes
Serves:
10 to 12
1 (32-ounce) bottle pineapple juice
1 cup soy sauce
½ cup honey
8 garlic cloves, minced
2 tablespoons minced or grated fresh ginger
1 (5- to 6-pound) bone-in venison shoulder
Kosher salt
Freshly ground black pepper
1.
Preheat an electric smoker to 225°F.
2.
In a large saucepan, combine the pineapple juice, soy sauce, honey, garlic, and ginger. Place the pan over medium-high heat and bring the mixture to a boil, stirring occasionally. Cook until
the marinade has reduced by one-quarter, about 15 minutes.
3.
Brush the venison shoulder with the pineapple marinade, then season the meat generously with salt and pepper. Place the shoulder in the smoker. Smoke the meat for 3 hours, basting it every 30 minutes with the pineapple marinade.
4.
Place the venison shoulder in a disposable aluminum tray, and pour in the remining pineapple marinade. Raise the smoker temperature to 300°F. Smoke the venison until the meat is tender and falling off the bone and the internal temperature reaches 160°F, about another 3 hours.