This pineapple pulled pork recipe by Tracy Lingle uses boneless pork shoulders, fresh pineapple, butter, and honey. Platoon Sergeant SPG and Crispy’s Mango Habanero Seasoning go on after the refrigerated marinade.
Jump to the pineapple pulled pork recipe
Allow time for the marinade
Process and strain the pineapple for the juice, then marinate the pork in the refrigerator for about two hours. The recipe uses roughly 15 pounds of boneless shoulders, so plan for a large batch and a long smoker cook. Butcher’s twine holds the shoulders together after seasoning.
Finish covered with pineapple and butter
Smoke at 250–275°F to the listed 165°F wrapping stage. Add the butter, pineapple, and honey, cover, and continue to 200°F internally. Rest for at least 15 minutes before pulling. Serve with Bunker Bacon Bourbon BBQ Sauce.
Pineapple Pulled Pork
Rated 5.0 stars by 1 users
Category
Main Dish/Entree
Cuisine
American BBQ
Servings
30
Prep Time
2 hours
Cook Time
8 hours
Tracy Lingle’s pineapple pulled pork starts with boneless pork shoulders marinated in fresh pineapple juice. Season with Platoon Sergeant SPG and Crispy’s Mango Habanero, then smoke and finish covered with pineapple slices, butter, and honey.
Ingredients
-
Crispy’s Mango Habanero Seasoning
-
Platoon Sergeant SPG Seasoning
- 2 whole Fresh Pineapples
- Boneless Pork Shoulders - about 15 lbs. (We buy the double packs from Costco; they’re usually cheaper per pound than anywhere else in our area.)
- 3 Tbsp. of Honey
- 1 stick of Butter
-
Bunker Bacon BBQ Sauce for dipping or adding to your pulled pork sandwich!
- You will need a vacuum sealer & vacuum bags for this one for optimal results. However, you still can marinade the “old-fashioned way” if you do not own a vacuum sealer.
- Butcher’s twine
Directions
Marinating the Pork
Slice one of the fresh, ripe pineapples into chunks. (It’s okay to have a little rind, but you don’t want too much! Make sure to leave out the core!)
- Place the chunks into a food processor to make a pineapple pulp with juices for the marinade.
- Strain the pulp through a mesh strainer into a bowl. Reserve the rest of the pulp for later!
- Vacuum seal the pork: add one of the pork shoulders into the vacuum bag, add the strained pineapple juice (about 1 cup), then add the other pork shoulder and more marinade. Vacuum seal.
- Let the meat marinate in the fridge for about 2 hours.
Smoking the Pork Shoulder
After about 2 hours, remove the pork from the marinade and place in a large pan. (Leave the pineapple pulp/juice on the pork!) Lightly dust the pork with Platoon Sergeant SPG. Make sure to dust all the sides and inside the pork shoulder.
Season with Crispy’s Mango Habanero. This time, go heavy and cover the pork well!
- Since the pork is boneless, you will need some butcher’s twine to “truss up” the pork and hold everything together. Don’t forget to cut off any excess twine!
If needed, add a little more Crispy’s to the areas that may have rubbed off onto the twine. Let the meat “sweat” while you light the fire and get your smoker to temp.
- Smoke the meat at about 250F - 275F for 5-6 hours or until the internal temp reaches 165F. (Timing depends on the size of the pork.)
Remove the pork from the smoker. Add ½ stick of butter to each pork shoulder. Place fresh pineapple slices on top of the butter and in the pan. (You may or may not add the pulp to the shoulders as well; that is at your discretion.) Drizzle about 1 ½ tbsp of honey over the pork shoulders/pineapple. Cover/Wrap and place them back on the smoker.
- Smoke until the internal temperature reaches 200F. Timing depends on the size of the meat, but it generally takes about another 2 hours.
Remove the meat from the smoker and let it rest for a minimum of 15 minutes. Do not let the temp drop below 140F when resting. Pull the pork, and enjoy it as is with some sides or as a sandwich. Don’t forget the Bunker Bacon BBQ Sauce!
Recipe Video
Recipe Note
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