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How to Make Pineapple Pulled Pork Al Pastor - A Step-by-Step Guide

Are you ready to take your pulled pork game to the next level? Look no further than this mouthwatering recipe for Pineapple Pulled Pork Al Pastor. This Mexican-inspired dish is perfect for serving at a summer barbecue or for a special family dinner. The combination of sweet pineapple, savory pork, and a blend of spices creates a delicious and unique flavor that will have your guests coming back for more.

Traditionally, Al Pastor is a dish that originates from central Mexico and is typ...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 7 hrs 10 mins
  • Additional Time: 13 hrs
  • Total Time: 20 hrs 30 mins
  • Servings: 12

  • Place pork in a large brining vessel. Cut a few slashes into fat side of pork.
  • Whisk salt, pineapple juice, and water together in a large bowl. Pour brine over pork. Refrigerate for 12 to 24 hours.
  • Combine salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano together for the rub.
  • 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.
  • 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.
  • 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. An instant-read thermometer inserted into the center of pork should read 195 degrees F (91 degrees C).
  • Remove pan from the grill, wrap top in foil, and let rest for 1 hour. Meanwhile, cook pineapple over the last of the coals until nicely charred, 7 to 10 minutes.
  • 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.
  • 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.

    • Nutrition

    553 cal.

    • Total Fat: 23g
    • Saturated Fat: 8g
    • Cholesterol: 134mg
    • Sodium: 8936mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 3g
    • Total Sugars: 14g
    • Protein: 43g
    • Vitamin C: 38mg
    • Calcium: 128mg
    • Iron: 5mg
    • Potassium: 837mg

    Categories

    Meat recipes
    Fruit recipes
    Spices recipes
    Pineapple recipes
    Slow cooker recipes