Pineapple Pulled Pork Al Pastor Recipe

Pineapple Pulled Pork Al Pastor

4.9

(8)

6 Reviews

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There's nothing like a juicy pork al pastor sandwich, especially because it is inspired by a famous taco. Maybe it's the brine, or that I'm just easily satisfied, but it's been my experience that if you simply season aggressively and cook the meat over smoky coals up to a certain temp, you'll be rewarded with tender, moist, and very flavorful meat. Slather it with the grilled pineapple salsa for the full "al pastor" experience.

John Mitzewich

Updated on August 1, 2024

Prep Time:

20 mins

Cook Time:

7 hrs 10 mins

Additional Time:

13 hrs

Total Time:

20 hrs 30 mins

Servings:

Jump to Nutrition Facts

Ingredients

9 pounds bone-in pork shoulder roast

For the Brine:

1 cup kosher salt
1 quart pineapple juice
3 quarts cold water

For the Rub:

2 tablespoons kosher salt
¼ cup ancho chile powder
1 tablespoon ground chipotle pepper
1 tablespoon garlic powder
1 tablespoon ground cumin (Optional)
2 teaspoons ground cinnamon
1 tablespoon dried Mexican oregano

For the Pineapple Salsa:

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

Directions

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.

Chef John

Chef's Notes

Any ground chile pepper will work in place of ancho.

Make sure you make pineapple salsa; it's great on anything, including ice cream, so don't let the last of those hot coals go to waste.

Editor's Note:

Nutrition data for this recipe includes the full amount of rub and brine ingredients. The actual amount consumed will vary.

Nutrition Facts (per serving)

553	Calories
23g	Fat
43g	Carbs
43g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 553
% Daily Value *
Total Fat 23g	29%
Saturated Fat 8g	39%
Cholesterol 134mg	45%
Sodium 8936mg	389%
Total Carbohydrate 43g	15%
Dietary Fiber 3g	11%
Total Sugars 14g
Protein 43g	85%
Vitamin C 38mg	43%
Calcium 128mg	10%
Iron 5mg	27%
Potassium 837mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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