Slowly cook pulled pork at a low temperature in a large, lidded grill keeping the temperature as steady as possible. The slow cooking breaks down the relatively tough, protein-rich meat making it deliciously tender. At the same time, the melting fat keeps the meat nice and juicy.
3 - 4 Servings
2h 15 min.
Pulled Pork with Grilled Pineapple
Ingredients
2 \u00bd lb.
pork shoulder (whole)
2 tbsp.
Chili & Black Pepper Seasoning
2 tbsp.
Smoked Paprika Powder
2\/3 cup.
Chipotle Chili Sauce
1\/3 cup.
Whiskey Vinegar
1\/2
fresh pineapple, sliced
4
large potatoes
\u00be
stick of butter, melted
2 tbsp.
Smoky BBQ Mix
Equipment:
Grill or oven
Foil
BBQ Tang
Wooden Marinade Brush
Preparation
- Mix the Chili & Black Pepper Seasoning with the Smoked Paprika Powder and sprinkle it over the pork shoulder.
- Preheat the grill to 300 °F. Put the pork shoulder on the grill and let cook for at least 3 hours. Make sure the temperature stays between 250 °F and 300 °F.
- After 2 hours of cooking the pork, wrap the potatoes in aluminum foil and place them next to the pork shoulder.
- When the 3 hours are up, wrap the pork shoulder in aluminum foil and let cook for an additional 60 - 75 minutes.
- Slice the pineapple and grill with the pork shoulder for the last 15 minutes.
- Mix the Smoky BBQ Mix with the melted butter.
- Unwrap the pork shoulder and pull the meat with a fork. Then mix the pulled pork with the Chipotle Chili Sauce and Whiskey Vinegar.
- Cut the potatoes open and smear with a generous amount of smoky butter.
- Serve the pulled pork with the roasted pineapple and the potatoes.
