Pineapple Pulled Pork Al Pastor

Despite the long grilling time, Chef's John's pineapple-brined pulled pork is easy to assemble and hard to mess up thanks to a flavorful al pastor spice rub and pineapple salsa.

• Preparation Time: 20 mins
• Cooking Time: 7 hr 10 mins
• Total Time: 7 hr 30 mins
• Calories: 553 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano together for the rub.

Step 2

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.

Step 3

Place pork in a large brining vessel. Cut a few slashes into fat side of pork.

Step 4

Whisk salt, pineapple juice, and water together in a large bowl. Pour brine over pork. Refrigerate for 12 to 24 hours.

Step 5

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.

Step 6

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.

Step 7

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).

Step 8

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.

Step 9

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.