This pineapple pulled pork is so good we used some small tortillas warmed up on the BBQ and enjoyed them just as is. without any toppings or embellishments, it was full of flavor and juicy that you didn’t need anything more.
The key to this pineapple pulled pork is to brine it in a simple mixture of pineapple juice, salt, pepper, garlic, and onions overnight in the fridge. this will ensure you have the most flavor possible in every part of your pork. when you take it out and get the rub do not be afraid to get dirty and get that rub into every nook a cranny.
Setting the pork on a bed of pineapple wedges gives it space so that the bottom of the pork roast won’t sit directly in the juices and the pineapple ends up roasted so beautifully under the pork that you will want to eat it on its own or in the taco with the pork.
Of course, you can use this pulled pork for just about anything. put it on a home made hamburger bun with some slaw or on top of a bed of fresh-made french fries. delicious.
Ingredients you will need.
- 1 Pork shoulder or roast
- 1 Pineapple
Brine
- 1 can Pineapple juice
- 1 Onion
- 1 tbsp Garlic
- 2 tsp Black Pepper
- 2 tsp Salt
Rub
- 1 tbsp Olive oil
- 2 tbsp Chili powder
- 1 tbsp Smoked paprika
- 1 tbsp Garlic powder
- 1 tbsp Kosher salt
How to make Pineapple Pulled Pork
Brine the day before
- In a container large enough to hold the pork and small enough to fit in the fridge. place the pork with the fat side up. sore the fat with a sharp knife in a cross hatch.
- Pour the pineapple juice over the pork, and add salt pepper, and garlic. cover and place in the fridge overnight.
the next day
- pre heat oven to 250°f
- Peel and core pineapple and slice into about 8 vertical wedges. place wedges into the bottom of a foil roasting pan making a rack for the pork to rest on top of.
- Remove pork from its brine and place on top of pineapple wedges.
- in a bowl mix together seasonings and set aside
- drizzle the top of the pork with olive oil then sprinkle with seasoning mix. rub into the meat and make sure all the seasonings have reached every last part of the pork.
- cover with foil and slow roast for 6-8 hours or until the desired temperature has been reached. about 145°f
- remove from oven and allow to rest for 1 hour
- using forks or gloved pull pork apart into shreds allowing the meat to mix with the juices and pineapple at the bottom of the pan.
- keep warm on a very low flame on the BBQ if hoisting outside.
Pineapple Pulled Pork
Ingredients
- 1 Pork shoulder or roast
- 1 Pineapple
Brine
- 1 can Pineapple juice
- 1 Onion
- 1 tbsp Garlic
- 2 tsp Black Pepper
- 2 tsp Salt
Rub
- 1 tbsp Olive oil
- 2 tbsp Chili powder
- 1 tbsp Smoked paprika
- 1 tbsp Garlic powder
- 1 tbsp Kosher salt
Instructions
Brine the day before
- In a container large enough to hold the pork and small enough to fit in the fridge. place the pork with the fat side up. sore the fat with a sharp knife in a cross hatch.
- Pour the pineapple juice over the pork, and add salt pepper, and garlic. cover and place in the fridge overnight.
the next day
- pre heat oven to 250°f
- Peel and core pineapple and slice into about 8 vertical wedges. place wedges into the bottom of a foil roasting pan making a rack for the pork to rest on top of.
- Remove pork from its brine and place on top of pineapple wedges.
- in a bowl mix together seasonings and set aside
- drizzle the top of the pork with olive oil then sprinkle with seasoning mix. rub into the meat and make sure all the seasonings have reached every last part of the pork.
- cover with foil and slow roast for 6-8 hours or until the desired temperature has been reached. about 145°f
- remove from oven and allow to rest for 1 hour
- using forks or gloved pull pork apart into shreds allowing the meat to mix with the juices and pineapple at the bottom of the pan.
- keep warm on a very low flame on the BBQ if hoisting outside.
