30 servings... prep time: 30 minutes... Cook time: 3 hours

Necessities

  • Smoker

  • Mesquite wood

Ingredients

  • 8 lb boneless pork butt

  • 2 cup shoyu

  • 1 cup sugar

  • 1 hand garlic, minced

  • 1 big hand ginger, minced

  • 6 habanero peppers, rough chopped

  • Black pepper

Instructions

  1. Cut boneless pork butt into about 1..25” thick strips.

  2. Mix shoyu, sugar, garlic, ginger, habaneros in separate bowl. Add black pepper to taste.

  3. In a gallon ziplock bag, place pork and marinade. Mix to evenly season, then let sit refrigerated overnight.

  4. Smoke at 200-225F for 4 hours, or until internal temperature about 145F.

  5. Slice strips into pieces and stir-fry with caramelized round onion.

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