Al Pastor Pulled Pork Sandwiches

We are going to marinate these bone-in pork shoulders overnight in the classic Al Pastor style marinade, then smoke them low & slow until they are falling apart.

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% Daily Values based on a 2,000 calorie diet

Step 1

Begin by scoring your bone in pork shoulders on the fat cap side. In a blender, add all the ingredients for the Al Pastor Marinade. Blend until smooth. Add your pork to a food safe container, cover in the marinade and then cover the container. Place the pork into the fridge for at least 4 hours but ideally overnight.

Step 2

In a bag, add your pineapples with the cure ingredients. Place them into the fridge for at least 4 hours but ideally overnight.

Step 3

Preheat your smoker to 275F for indirect cooking. Add some hickory wood for added flavor if desired.

Step 4

Pull your pork out 30 minutes before cooking to bring to room temperature. Add the pork to the smoker and smoke until it reaches 165F internal (about 4-5 hours). After 2 hours of smoking, spritz the pork every 30 minutes.

Step 5

Once the pork has reached 165F, pull it off the smoker and wrap in butcher paper or aluminum foil. Place it back onto the smoker and cook until it reaches 203F internal (about 4-6 hours). Once the pork is done, pull it off and let rest in an unheated oven for 30-60 minutes.

Step 6

While the pork rests, warm up your BBQ sauce and sear each cured pineapple for 30-45 seconds per side over high heat until well caramelized. Lightly butter your Hawaiian Burger Buns and gently sear over the fire for 15-20 seconds.

Step 7

Finally, pull your pork apart and begin building your sandwich. Start with your Hawaiian Burger Bun, caramelized pineapple, handful of pulled pork and top with BBQ Sauce. Enjoy!

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