Pulled Pork with Grilled Pineapple

Pulled Pork with Grilled Pineapple

3 - 4 people
2h 15 min.
2 h
Slowly cook pulled pork at a low temperature in a large, lidded grill keeping the temperature as steady as possible. The slow cooking breaks down the relatively tough, protein-rich meat making it deliciously tender. At the same time, the melting fat keeps the meat nice and juicy.

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Ingredients and Method

Ingredients

  • 2 ½ lb. pork shoulder (whole)
  • 2 tbsp. Chili & Black Pepper Seasoning
  • 2 tbsp. Smoked Paprika Powder
  • 2/3 cup. Chipotle Chili Sauce
  • 1/3 cup. Whiskey Vinegar
  • 1/2 fresh pineapple, sliced
  • 4 large potatoes
  • ¾ stick of butter, melted
  • 2 tbsp. Smoky BBQ Mix
  • Equipment:
  • Grill or oven
  • Foil
  • BBQ Tang
  • Wooden Marinade Brush

Method

  1. Mix the Chili & Black Pepper Seasoning with the Smoked Paprika Powder and sprinkle it over the pork shoulder.
  2. Preheat the grill to 300 °F. Put the pork shoulder on the grill and let cook for at least 3 hours. Make sure the temperature stays between 250 °F and 300 °F.
  3. After 2 hours of cooking the pork, wrap the potatoes in aluminum foil and place them next to the pork shoulder.
  4. When the 3 hours are up, wrap the pork shoulder in aluminum foil and let cook for an additional 60 - 75 minutes.
  5. Slice the pineapple and grill with the pork shoulder for the last 15 minutes.
  6. Mix the Smoky BBQ Mix with the melted butter.
  7. Unwrap the pork shoulder and pull the meat with a fork. Then mix the pulled pork with the Chipotle Chili Sauce and Whiskey Vinegar.
  8. Cut the potatoes open and smear with a generous amount of smoky butter.
  9. Serve the pulled pork with the roasted pineapple and the potatoes.
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