I’ve done pulled pork just about any way you can imagine it. I started playing around with this pineapple brined pulled pork recipe a few months ago and it’s a definite winner.
The key here is making the pineapple brine from canned pineapple juice. More on that later, but it’s super important not to use fresh pineapple.
If you like this recipe, you also have to try this apple juice brined pork shoulder. It’s also ridiculously good!
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Why This Pineapple Brine Works
Pork shoulder needs to be slow cooked, or smoked for several hours — so it can dry out if you’re not careful. By brining the pork for 24 hours, it not only takes on added moisture, it also takes on the salt and sweetness in the brine.
Pork shoulders range in size from seven to 13 pounds. So getting the salt down into the meat can be difficult.
This pineapple brine helps accomplish that, while introducing the sweet and fresh pineapple flavor into the pork.
Can Pineapple Juice Be Used For a Brine?
Yes, but fresh pineapple juice shouldn’t be used for a brine process of this length. Fresh pineapple contains an enzyme called bromelain.
That enzyme will break down meat quickly, and turn it into mush over a 24 hour period.
The heat processing used in canning pineapple juice destroys this enzyme, making canned pineapple perfect for brining.
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Can Pulled Pork Be Made in the Oven?
Yes, absolutely. In fact, see this blog for making pulled pork in the oven.
I prefer to use the grill or smoker with a very mild wood. For this recipe I use apple wood for it’s mild sweetness. The idea is to kiss the pork with smoke, not overpower the pineapple infusion.
How To Make Pineapple Brined Pulled Pork
Active Prep Time: 10 mins | Cook Time: 12 hrs | Serves: 15
Ingredients
1 10-12 lb bone in pork shoulder
1/4 cup BBQ rub
4 cups pineapple salsa
Brine
46 oz. canned pineapple juice
4 cups water
1 cup kosher salt
1 cup light brown sugar
1/4 cup soy sauce
Step 1: In a large container, add pineapple juice, water, salt, brown sugar and soy sauce. Whisk until salt and sugar have dissolved.
Step 2: Score the fat cap of the pork shoulder in a diamond pattern. Make the slits about 1/4 inch deep. Then, place the pork in the brine and ensure it’s completely submerged. Refrigerate overnight or up to 24 hours.
Step 3: Remove the pork from the brine, and pat it dry with paper towels. Discard the remaining brine, and season the entire pork shoulder with the BBQ rub.
Step 4: Light your grill or smoker and set up for two zone cooking, establishing temperature at 225°F as read by a reliable leave-in thermometer. Add apple wood chunks to the hot coals. Then, place the pork shoulder on the grill over indirect heat. Smoke until internal temperature reaches 165°F.
Step 5: Wrap the pork shoulder tightly in aluminum foil, and return to the grill. Increase heat to 285°F and allow the pork to cook until the internal temperature reaches 205°F.
Step 6: Remove the pork shoulder from the cooker, and allow it to rest for 1-2 hours before unwrapping and pulling the pork. Consider adding in additional BBQ rub and pineapple salsa to the pulled pork.
Step 7: Add the pork to a bun of choice, or serve in a bowl topped with pineapple salsa and bbq sauce.
Servings: 15
- 1 10-12 lb pork shoulder
- ¼ cup BBQ Rub
- 4 cups pineapple salsa
Brine
- 46 oz canned pineapple juice
- 4 cups water
- 1 cup kosher salt
- 1 cup light brown sugar
- ¼ cup soy sauce
-
In a large container, add pineapple juice, water, salt, brown sugar and soy sauce. Whisk until salt and sugar have dissolved.
-
Score the fat cap of the pork shoulder in a diamond pattern. Make the slits about 1/4 inch deep. Then, place the pork in the brine and ensure it’s completely submerged. Refrigerate overnight or up to 24 hours.
-
Remove the pork from the brine, and pat it dry with paper towels. Discard the remaining brine, and season the entire pork shoulder with the BBQ rub.
-
Light your grill or smoker and set up for two zone cooking, establishing temperature at 225°F as read by a reliable leave-in thermometer. Add apple wood chunks to the hot coals. Then, place the pork shoulder on the grill over indirect heat. Smoke until internal temperature reaches 165°F.
-
Wrap the pork shoulder tightly in aluminum foil, and return to the grill. Increase heat to 285°F and allow the pork to cook until the internal temperature reaches 205°F.
-
Remove the pork shoulder from the cooker, and allow it to rest for 1-2 hours before unwrapping and pulling the pork. Consider adding in additional BBQ rub and pineapple salsa to the pulled pork.
-
Add the pork to a bun of choice, or serve in a bowl topped with pineapple salsa and bbq sauce.
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