Hāngī-style Smoked Pork Shoulder (Pūhaka Hāngī)

Pūhaka Hāngī is a traditional Māori cooking method that involves slow-cooking food in an underground oven. This recipe adapts the Hāngī technique to smoke a succulent pork shoulder, infusing it with rich, smoky flavors.

Keto Friendly Paleo Friendly Main Course New Zealand New Zealand Cuisine Hng Style Smoked Pork Traditional Cooking
Hāngī-style Smoked Pork Shoulder (Pūhaka Hāngī)

Ingredients

  • 1 pork shoulder, bone-in (about 5 lbs)
  • 2 tbsp sea salt
  • 2 tbsp brown sugar
  • 2 tbsp ground black pepper
  • 4 cloves garlic, minced
  • 2 large onions, sliced
  • 4 large carrots, peeled and cut into chunks
  • 6 large potatoes, peeled and halved
  • 6 cups wood chips (such as hickory or apple), soaked in water for 1 hour

Instructions

  1. Rub the pork shoulder with sea salt, brown sugar, black pepper, and minced garlic. Let it marinate for at least 2 hours, or overnight in the refrigerator.
  2. Prepare the Hāngī pit by digging a hole in the ground and lining it with hot stones.
  3. Place the marinated pork shoulder, sliced onions, carrots, and potatoes in a wire basket or aluminum foil, and lower it into the pit.
  4. Cover the food with damp cloth or burlap, then bury it with soil, leaving it to smoke and cook for 6 hours.
  5. After 6 hours, carefully unearth the Hāngī and remove the smoked pork shoulder and vegetables.
  6. Serve the Pūhaka Hāngī with your favorite sides and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
6 hours
Total time:
6 hours
Cooking method
Smoking

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
20g
Carbohydrates
5g

Supplies

Shovel Wire basket or aluminum foil Damp cloth or burlap

Tools

Outdoor grill or smoker

Serving suggestions

Serve the Pūhaka Hāngī with steamed greens and a side of traditional Māori fry bread.

Tips & tricks

For a more intense smoky flavor, use a mix of wood chips such as hickory and apple.

Cost

$25