Filipino BBQ Style Pork brings together juicy smoked pork, a glossy banana ketchup barbecue sauce, and the kind of flavor that makes Dad stop talking for a second and simply say, "Oh yeah." This cook turns a bone in Boston butt roast into thick, tender slices with smoke, color, and a sticky finish.
Dad made this pork on the Monument Eminence 605 grill that Monument sent him. The idea was bigger than a single dinner. He also wanted to test an old barbecue trick: turning a gas grill into a smoker with a half sheet pan, foil, and wood chips. That simple setup created a steady, wispy stream of smoke without a dedicated smoker box.
The flavor inspiration came from a trip to Cebu in the Philippines. At Chubi Chubi, Dad tried barbecue pork sticks coated in a sweet sauce that stayed with him long after the meal. This recipe is his Filipino inspired take on that experience, built around a larger roast that is smoked, sliced, glazed, and seared.
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Filipino BBQ Style Pork
Equipment
- Half Sheet Pan
- Aluminum Foil
- Knife
- Gas grill with multiple burners
- Kitchen torch
- Water pan and rack
- Temperature Probe
- Saucepan
- Grater
- Whisk
- Tongs
Ingredients
Pork
- 1 Bone in Boston butt roast 7.8 pounds
- 2 tablespoon Avacado oil estimated
- 3 tablespoon Kosher salt estimated
- 1 tablespoon Black pepper 16 mesh, estimated
- 3 tablespoon Dad Dust estimated, see note for recipe
- 1 tablespoon Annatto powder estimated
Filipino Barbecue Sauce
- 200 grams Sweet banana ketchup
- ⅓ cup Regular soy sauce
- 2 tablespoons Dark soy sauce
- ¼ cup Cane vinegar white vinegar or apple cider vinegar may be substituted
- 1 splash Additional cane vinegar to taste
- 1 tablespoon Calamansi extract
- About ¼ cup Packed brown sugar
- 3 big tablespoons Additional brown sugar
- 1 teaspoon Smoked paprika
- 1 teaspoon Dad Dust
- About ½ teaspoon White pepper
- 3 tablespoons Pineapple nectar or pineapple juice
- About 1 inch Fresh ginger grated
- 4 really big cloves Fresh garlic grated
- 1 tablespoon Unsalted butter cold
Smoke Packet
- A nice layer Dry apple wood chips
- 2 small, thin Wood chunks
Instructions
Prepare the smoke packet and grill
- Spread a nice layer of dry apple wood chips in a half sheet pan. Add two small, thin wood chunks. Seal the pan very tightly with aluminum foil, then use a knife to cut a few openings that allow a little airflow.A nice layer Dry apple wood chips, 2 small, thin Wood chunks
- Place the smoke packet over a burner set to low. Create a separate low and slow zone for the pork. If the packet is slow to smoke, light a couple of pieces with a kitchen torch.
- Set a water pan in the indirect zone and place a rack over it. The initial target is 250°F (121°C) to 275°F (135°C), although the grill in the video settled between 300°F (149°C) and 320°F (160°C).
Season and smoke the pork
- Pat the roast dry and coat it with a little oil. Season it with kosher salt, a little 16 mesh black pepper, and Dad Dust.1 Bone in Boston butt roast, 2 TBSP Avacado oil, 3 TBSP Kosher salt, 1 TBSP Black pepper, 3 TBSP Dad Dust
- Apply annatto powder to the top. Put the pork fat side up on the rack over the water pan, away from the lit burners.1 TBSP Annatto powder
- Insert the temperature probe into the middle of the meat without placing it near the bone. Smoke until the pork reaches 165°F (74°C), about five hours in the video.
- Wrap the pork after it reaches 165°F (74°C). Increase the grill heat and continue cooking until the internal temperature reaches 185°F (85°C).
- Remove the pork, unwrap it, tent it lightly with foil, and rest it for about 15 to 20 minutes.
Make the Filipino barbecue sauce
- Combine the banana ketchup, regular soy sauce, dark soy sauce, ¼ cup cane vinegar, calamansi extract, about ¼ cup packed brown sugar, smoked paprika, Dad Dust, white pepper, pineapple nectar, grated ginger, and grated garlic in a saucepan.200 grams Sweet banana ketchup, ⅓ cup Regular soy sauce, 2 tablespoons Dark soy sauce, ¼ cup Cane vinegar, 1 tablespoon Calamansi extract, About ¼ cup Packed brown sugar, 1 teaspoon Smoked paprika, 1 teaspoon Dad Dust, About ½ teaspoon White pepper, 3 tablespoons Pineapple nectar or pineapple juice, About 1 inch Fresh ginger, 4 really big cloves Fresh garlic
- Simmer over medium heat for 12 to 15 minutes, stirring occasionally, until the sauce is thick and glossy.
- Stir in the cold unsalted butter and let it melt into the sauce.1 tablespoon Unsalted butter
- Taste the sauce. As performed in the video, add three big tablespoons of brown sugar, whisk well, then add an extra splash of vinegar for more zing. Set aside to cool.1 splash Additional cane vinegar, 3 big tablespoons Additional brown sugar
Slice, glaze, and sear
- Slice the rested pork into thick pieces, working around the bone.
- Turn two grill burners to high. Place the slices over the heat, brush them generously with sauce, and sear until the glaze forms a little crust. Add more sauce as shown in the video, then serve.
Video
Notes
Dad Dust Recipe
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!What Makes Filipino BBQ Style Pork Special
Banana ketchup is the ingredient that gives the sauce its unmistakable direction. Dad describes it as sweet, but not super sweet, with a flavor that is different from regular tomato ketchup. He combines it with regular soy sauce, dark soy sauce, cane vinegar, calamansi extract, brown sugar, pineapple nectar, fresh ginger, and fresh garlic.
That combination starts with sweetness, salt, citrus, and vinegar. Smoked paprika and Dad Dust round it out, while white pepper adds gentle heat because Dad's family does not like spicy food. After the sauce simmers until thick and glossy, cold unsalted butter adds extra gloss and richness.
Most importantly, Dad tastes and adjusts. The first taste was salty and tangy but needed more sugar, so he whisked in three big tablespoons of brown sugar. Then he wanted more zing and added another splash of vinegar. The finished sauce landed where he wanted it, balanced between sweet, tangy, and salty.
A Simple Gas Grill Smoking Trick
The homemade smoke packet begins with a layer of dry wood chips in a half sheet pan. Dad used apple wood and added a couple of small, thin wood chunks. He sealed the pan tightly with foil, then cut openings for a little airflow so the wood could smoke.
Dad deliberately used dry chips even though the plan he found on Monument's website called for soaking them. He wanted smoke instead of steam. When the packet was slow to start, he lit a couple of pieces with a torch. That correction worked, and the grill soon had visible smoke.
The roomy grill made it possible to create separate heat and cooking zones. Dad placed the roast away from the burners over a rack and water pan, then inserted one of the grill's temperature probes into the middle without touching the bone. Although he first aimed for 250°F (121°C) to 275°F (135°C), the grill settled between 300°F (149°C) and 320°F (160°C). He kept cooking at that steady range.
Building Color and Flavor
The roast weighed 7.8 pounds and still had its bone. Dad patted it dry, added a little oil instead of a traditional binder, then seasoned it with kosher salt, chunky black pepper, and Dad Dust. His Dad Dust is a mixture of granulated onion, granulated garlic, and a splash of MSG.
Annatto supplied the Filipino twist. Dad pulverized annatto seed into a powder and strained it, though prepared annatto powder also works. He compared its role to paprika in a traditional barbecue recipe because it adds both color and flavor. Since the roast cooked fat side up, he applied the annatto only on top.
After a little over an hour, the pork had taken on good color while the homemade packet continued producing wispy smoke. About five hours into the cook, the internal temperature reached 165°F (74°C). At that point, Dad wrapped the roast because it had absorbed plenty of smoke and he needed to move the cook along.
He increased the heat, continued cooking, and pulled the pork at 185°F (85°C). A light foil tent and a rest of about 15 to 20 minutes gave it time to settle. The probe went in with a little give, exactly what Dad wanted for sliced pork.
The Filipino BBQ Style Pork Finish
A boneless roast would have been easier to slice, but Dad worked around the bone and cut thick pieces. Before any sauce touched the meat, he tasted a hot slice. His verdict was clear: great texture, super tender, and almost soft enough to pull.
The final move brought the recipe back to its barbecue pork inspiration. Dad took the thick slices to a very hot grill, brushed on the Filipino barbecue sauce, and seared them until the glaze formed a little crust. More sauce went on as the pork cooked over the high heat.
The result delivered the Chubi Chubi feeling Dad remembered from the Philippines. It was juicy, smoky, sticky, and tender, with the sauce adding a sweet, tangy, salty finish. The roast format also made this version feel like a full barbecue centerpiece rather than a copy of pork sticks.
Of course, no Dad Got This cook ends without a joke. This one began with a pig going to the theater because they were playing Hamlet and ended with a lottery winning pig becoming filthy rich. The jokes may be questionable, but the pork earned an enthusiastic "fantastic."
Ingredient and Equipment Links:
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