Recipe Details
Ingredients
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9poundsbone-in pork shoulder roast
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1cupkosher salt
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1quartpineapple juice
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3quartscold water
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2tablespoonskosher salt
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¼cupancho chili powder
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1tablespoonground chipotle pepper
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1tablespoongarlic powder
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1tablespoonground cumin (Optional)
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2teaspoonsground cinnamon
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1tablespoondried Mexican oregano
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½pineapple, cut into rings, or to taste
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1serrano pepper, finely chopped
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2tablespoonsdiced roasted red peppers
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¼cupchopped cilantro
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¼cuprice vinegar
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salt to taste
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12hamburger buns, split
Cooking Directions
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Place pork in a large brining vessel. Cut a few slashes into fat side of pork.
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Whisk salt, pineapple juice, and water together in a large bowl. Pour brine over pork. Refrigerate for 12 to 24 hours.
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Combine salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano together for the rub.
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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.
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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.
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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).
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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.
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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.
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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.
Cooking Tips:
Any ground chili 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
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories553 | |
% 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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