Maui Wowie Pork Jerky

Maui Wowie Pork Jerky is the perfect blend of smokey and sweet with a hint of tropical flavor that will transport your taste buds to a Hawaiian paradise. Made with high-quality pork and infused with pineapple and coconut, every bite of this jerky is a savory and delicious adventure. Whether you're looking for a new snack to take on a hike or a tasty addition to your charcuterie board, Maui Wowie Pork Jerky is sure to impress.

INGREDIENTS

• 3 lb pork shoulder, sliced thinly
• 1 cup pineapple juice
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/4 cup Worcestershire sauce
• 2 tablespoons liquid smoke
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes
• 1/2 cup unsweetened flaked coconut, toasted

DIRECTIONS

1. In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, honey, Worcestershire sauce, and liquid smoke.

2. Add the garlic powder, onion powder, black pepper, cayenne pepper, paprika, ground ginger, and red pepper flakes to the bowl.

3. Whisk until everything is well incorporated.

4. Take the thinly sliced pork shoulder and add it to the bowl with the marinade.

5. Stir to coat the pork slices completely, then let it sit in the fridge for 4-6 hours.

6. Preheat your oven to 200°F.

7. Set a wire rack over a baking sheet.

8. Remove the pork slices from the marinade and pat them dry with paper towels.

9. Discard the remaining marinade.

10. Arrange the pork slices on the wire rack over the baking sheet.

11. Bake for 4-6 hours, or until the jerky is dry but still chewy.

12. Once the jerky has cooled down to room temperature, sprinkle toasted coconut flakes over the top of the jerky. Serve and enjoy!

Notes

Store in an airtight container in the refrigerator for up to 1 week.