Pineapple Pulled Pork Al Pastor

Name: Pineapple Pulled Pork Al Pastor
Prep time: 20 min
Cook time: 7 h 10 min
Total time: 7 h 30 min
Yield: 12 servings
Cuisine: Tex-Mex, Hawaiian, Mexican
Ingredients: 0.25 cup Ancho Chile Powder; 9 lb Bone-In Pork Shoulder Butt Roast; 1 tbsp Chipotle Seasoning; 0.25 cup Fresh Cilantro; 1 tbsp Garlic Powder; 2 tsp Ground Cinnamon; 1 tbsp Ground Cumin; 12 whole Hamburger Bun; 1 tbsp Mexican Oregano; 1 qt Pineapple Juice; 0.5 cup Pineapple Rings; 0.25 cup Rice Vinegar; 2 tbsp Roasted Red Pepper; 2 tbsp Salt; 1 cup Sea Salt; 1 whole Serrano Pepper; 3 qt Water

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Hawaiian Mexican High-Protein 💪Comfort-Food Clean Eating Anabolic Diet

Pineapple Pulled Pork Al Pastor delivers succulent, fall-apart pork steeped in a pineapple brine and coated with a smoky chile-spice rub. Charred pineapple salsa adds bright, tangy heat that balances the rich meat, perfect piled onto soft buns. Ideal for weekend cookouts or game day when you want bold, layered flavors with a festive touch.

Prep20 mins
Cook7 hrs 10 mins
Serves12
DifficultyMedium

1

Place the pork in a large brining container. Cut a few slashes into the fat side of the pork.
2

Whisk the salt, pineapple juice, and water together in a large bowl.
3

Pour the brine over the pork. Refrigerate for 12 to 24 hours.
4

Combine the salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano to make the rub.
5

Remove the pork from the brine and set it on a deep, foil-lined baking pan. Season generously with the spice rub. Reserve the remaining spice rub for another use.
6

Preheat a charcoal grill to between 300 and 325 degrees F (150 to 175 degrees C). If desired, set 2 bricks on the grate and place the baking pan on top.
7

Grill, occasionally spooning the rendered juices over the meat, until very tender, about 7 hours. Maintain the same 25-degree temperature range by adjusting the vents under and on top of the grill or smoker. An instant-read thermometer inserted into the center of the pork should read 195 degrees F (91 degrees C).
8

Remove the pan from the grill, cover the top with foil, and let rest for 1 hour.
9

Meanwhile, cook the pineapple over the last of the coals until nicely charred, 7 to 10 minutes.
10

Dice the grilled pineapple to yield about 2 cups. Combine in a bowl with the serrano pepper, red peppers, cilantro, and rice vinegar. Season with salt and a pinch of the leftover spice rub.
11

Remove the pork bone and pull the meat apart. Add it to a bowl with some of the rendered fat; shred with 2 forks. Place some pork on each bottom bun, top with the pineapple salsa, and cover with the other half of the bun.