Preheat a smoker to 260 degrees F. Remove pork from marinade and thread on skewers. Add pork and marinate overnight. Approximate Nutrient Analysis per serving (based on 4 ounce serving and not including rubbed salt): Remember to save about 1/4 cup in a Large Ziploc for after the smoking. 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. In a large bowl, mix marinade ingredients. Rub pork with salt; set aside. Mix Shoyu, sugar and ginger together. Keep it covered and maintain a lighter smoke towards the last 2 hours of the smoking time. After ALL sugar is dissolved, add in rest of da ingredients. Let it cool, then you’re ready for service, and/or you can store it … Smoke in smoker with kiawe or guava wood until done, about 4 hours at 200°F. When done remove and place in a pan. Makes 1 pound. Smoke the meat for approx 4 hours at a temp of approx 200 – 220 F. After 2 hours, although not necessary, you may brush them with some of the reserve marinade for additional moisture and flavor. Cut Pork into medium size pieces (not dat small, but not dat big) make'um into rectangular box size pieces.

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