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Pineapple Pulled Pork Al Pastor
Pineapple Pulled Pork Al Pastor
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Prep Time:
20 minutes
Cook Time:
430 minutes
Total Time:
1230 minutes
Chef John's easy pineapple-brined pulled pork with al pastor spice rub and pineapple salsa is foolproof and bursting with flavor.
Ingredients:
  • 9 pounds bone-in pork shoulder roast
  • 1 cup kosher salt
  • 1 quart pineapple juice
  • 3 quarts cold water
  • 2 tablespoons kosher salt
  • 0.25 cup ancho chili powder
  • 1 tablespoon ground chipotle pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried Mexican oregano
  • 0.5 pineapple, cut into rings, or to taste
  • 1 serrano pepper, finely chopped
  • 2 tablespoons diced roasted red peppers
  • 0.25 cup chopped cilantro
  • 0.25 cup rice vinegar
  • salt to taste
  • 12 hamburger buns, split
Instructions:
  • Place the pork in a large brining vessel and make a few slashes on the fat side of the pork.
  • Combine salt, fruity pineapple juice, and water in a large bowl and whisk together. Pour the flavorful brine over the pork and refrigerate for 12 to 24 hours.
  • Mix together salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano to create a flavorful rub.
  • Take the pork out of the brine and place it on a deep baking pan lined with foil. Season the pork generously with the spice rub, saving the rest for later use.
  • Preheat the charcoal grill to a temperature range of 300 to 325 degrees F (150 to 175 degrees C), optionally placing 2 bricks on the grate before setting the baking pan on top.
  • Grill the meat for about 7 hours, occasionally basting with the juices, until very tender. Maintain a consistent temperature range of 25 degrees by adjusting the grill vents. Check for doneness with an instant-read thermometer - it should read 195 degrees F (91 degrees C) in the center of the pork.
  • After taking the pan off the grill, tightly wrap the top with foil and allow it to rest for 1 hour. In the meantime, grill the pineapple over the remaining coals until beautifully charred, for about 7 to 10 minutes.
  • Dice 2 cups of grilled pineapple. Mix in a bowl with serrano pepper, red peppers, cilantro, and rice vinegar. Season with salt and a pinch of the remaining spice rub.
  • Remove the pork bone and shred the meat. Place the meat in a bowl with some of the rendered fat, then shred it further using two forks. Divide the pulled pork onto the bottom buns, top with pineapple salsa, and cover with the remaining buns. Enjoy!

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