Twist on PSB - pineapple pulled pork

[austin87]

My girlfriend is leaving a week from today for a year long program for school, so we sent her off with a little party. She requested tropical as the theme.

Pepper Stout Beef is such a good party dish but it's hardly "tropical" so I used the concept of smoke then braise with some pork butts.

***This made 2 pans of pork, 1 butt in each foil pan***
2 5lb bone in butts
1 can chunk pineapple in juice
1 can chunk pineapple in heavy syrup
1 can crushed pineapple in juice
1 bottle high quality cream soda
3 oz high quality aged rum
2 sweet onions, sliced
1 large red onion, sliced

Acquire pork butt, hit it heavy with salt and pepper, then a 50/50 mix of brown/white sugar



It sat overnight, it would probably be better to do the sugar right before going on the grill, but I had to start it at 3am to make lunch, and that was that 



3am wake up, light the grill, on by 3:35am with some cherry wood chunks and Stubbs. My focus was off



Around 9am at about 160 internal



Into the foil pans, on top of onions (the one on the right has a couple sliced Fresno chiles but had to keep it mild for the crowd)



Split the cans of chunk pineapple (1 in juice, 1 in syrup) between the 2 pans, adding all juice and syrup. Pour 1 bottle each cream soda over the pork, add a couple ounces of rum to each pan





Split the can of crushed pineapple on top of the 2 butts



Wrap tightly with foil and put back on the kettle (I put one pan in the basement and one pan on the cooking grate), cook until fall apart tender (about 3 hours)





We served it over white rice with Hawaiian sweet rolls on the side. The guests brought several sides (pasta salad, salad, cheese plate, etc.,) but the pork was the hit. No plated pics  I always seem to forget that one lately.

Thanks for looking

[Travis]

Holy crap, that looks great! I bet that was some sweet pork butt. Did the crushed pineapple sitting on the fat cap make it soggy or affect the bark much? It definitely kept it moist for the duration. What did you do with the chunk pineapple and onion? Serve as side? Man, that looks great!


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[MacEggs]

I love the creativity here, Austin !!  Will be adding this to the "gotta try" list. 

I have the high quality aged rum on hand ... Just need to find some high quality cream soda .... 

[austin87]

Holy crap, that looks great! I bet that was some sweet pork butt. Did the crushed pineapple sitting on the fat cap make it soggy or affect the bark much? It definitely kept it moist for the duration. What did you do with the chunk pineapple and onion? Serve as side? Man, that looks great!


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The pieces that had a nice texture before going into the foil pan kept a nice texture. Onions and pineapple all stayed mixed in with the pork and went along with it in big tong-fulls!

[austin87]

I love the creativity here, Austin !!  Will be adding this to the "gotta try" list. 

I have the high quality aged rum on hand ... Just need to find some high quality cream soda .... 

I used Henry Weinhards. If you can find a craft root beer there's probably a good cream soda sitting next to it. I recall @1buckie using root beer in something and it always sounded a little weird to me but he said that after cooking it didn't taste like root beer and left a nice sweetness behind. This worked a lot like that and didn't leave anything too distinctive behind.

I'm sure it would be fine to use what you can find

[1buckie]

Good Show!!!!


I used Barq's in "Pepper Stout Root Beer" beef..................

[MrHoss]

I like the twist.

[jcnaz]

I will have to try my hand at this!

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[TheDude]

Nicely done. Idea stolen.