Pineapple Pulled Pork Al Pastor

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Description

There’s nothing like a juicy pulled pork sandwich, especially one inspired by a famous taco. Maybe it’s the brine, or that I’m just easily satisfied, but it’s been my experience that if you simply season aggressively and cook the meat over smoky coals up to a certain temp, you’ll be rewarded with tender, moist, and very flavorful meat. Slather it with the grilled pineapple salsa for the full ‘al pastor’ experience.

Ingredients

  • 9 pounds bone-in pork shoulder roast
  • 1 cup kosher salt
  • 1 quart pineapple juice
  • 3 quarts cold water
  • 2 tablespoons kosher salt
  • ¼ cup ancho chili powder
  • 1 tablespoon ground chipotle pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cumin (Optional)
  • 2 teaspoons ground cinnamon
  • 1 tablespoon dried Mexican oregano
  • ½ pineapple, cut into rings, or to taste
  • 1 serrano pepper, finely chopped
  • 2 tablespoons diced roasted red peppers
  • ¼ cup chopped cilantro
  • ¼ cup rice vinegar
  • salt to taste
  • 12 hamburger buns, split

Instructions

  1. Place pork in a large brining vessel. Cut a few slashes into fat side of pork.
  2. Whisk salt
  3. pineapple juice
  4. and water together in a large bowl. Pour brine over pork. Refrigerate for 12 to 24 hours.
  5. Combine salt
  6. ancho powder
  7. chipotle powder
  8. garlic powder
  9. cumin
  10. cinnamon
  11. and oregano together for the rub.
  12. 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.
  13. Preheat a charcoal grill between 300 to 325 degrees F (150 to 175 degrees C). Place 2 bricks on the grate
  14. if you like
  15. and place the baking pan on top.
  16. Grill
  17. occasionally spooning rendered juices over meat
  18. until very tender
  19. about 7 hours. Make sure to maintain the same 25-degree range in temperature by adjusting the vents under
  20. and on top of the grill
  21. or smoker. An instant-read thermometer inserted into the center of pork should read 195 degrees F (91 degrees C).
  22. Remove pan from the grill
  23. wrap top in foil
  24. and let rest for 1 hour. Meanwhile
  25. cook pineapple over the last of the coals until nicely charred
  26. 7 to 10 minutes.
  27. Dice grilled pineapple to get about 2 cups. Combine in a bowl with serrano pepper
  28. red peppers
  29. cilantro
  30. and rice vinegar. Season with salt and a pinch of leftover spice rub.
  31. 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
  32. top with pineapple salsa
  33. and cover with other half bun.

Prep Time: 20 mins

Cook Time: 7 hrs 10 mins

Total Time: 20 hrs 30 mins

Servings: 12

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