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Pineapple Pulled Pork Al Pastor

Pineapple Pulled Pork Al Pastor

Cost $35, save $20

Source: Recommended by CookPal

  • 430 Min
  • 12 Servings
  • $35

INGREDIENTS

  • Pork

    • 9 pounds bone-in pork shoulder roast

  • Brine

    • 🧂 1 cup kosher salt
    • 🍍 1 quart pineapple juice
    • 3 quarts cold water

  • Spice Rub

    • 🧂 2 tablespoons kosher salt
    • ¼ cup ancho chile powder
    • 1 tablespoon ground chipotle pepper
    • 🧄 1 tablespoon garlic powder
    • 1 tablespoon ground cumin
    • 2 teaspoons ground cinnamon
    • 1 tablespoon dried Mexican oregano

  • Topping

    • 🍍 ½ pineapple, cut into rings
    • 1 serrano pepper, finely chopped
    • 2 tablespoons diced roasted red peppers
    • ¼ cup chopped cilantro
    • ¼ cup rice vinegar
    • 🧂 Salt to taste

  • Bread

    • 🍞 12 hamburger buns, split

STEPS

1

Place pork in a large brining vessel. Cut a few slashes into fat side of pork.

2

Whisk salt, pineapple juice, and water together in a large bowl. Pour brine over pork. Refrigerate for 12 to 24 hours.

3

Combine salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano together for the rub.

4

Remove pork from brine and place on a deep baking pan lined with foil. Season generously with spice rub. Reserve remaining spice rub for another use.

5

Preheat a charcoal grill between 300 to 325 degrees F (150 to 175 degrees C). Place 2 bricks on the grate, if you like, and place the baking pan on top.

6

Grill, occasionally spooning rendered juices over meat, until very tender, about 7 hours. Make sure to maintain the same 25-degree range in temperature by adjusting the vents under, and on top of the grill, or smoker.

7

Remove pan from the grill, wrap top in foil, and let rest for 1 hour.

8

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

9

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

10

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

NUTRIENTS

Per 1 serving

🔥

553

Calories

  • 43
    Protein
  • 43
    Carbs
  • 23
    Fats

💡 Marinate the pork overnight for enhanced flavor.Ensure consistent grill temperature for even cooking.Char pineapple for a smoky depth of flavor.Use leftover pork for tacos or salads to minimize waste.