Pulled Pork Sandwiches - Derek Wolf
Serves 1
Directions
- 1Score the bone-in pork shoulder.
- 2Add pineapple, salt, pepper, cumin, cinnamon, oregano, onion, garlic, pineapple juice, chipotle in adobo, achiote paste, lime juice, and oil to a blender.
- 3Blend the ingredients until smooth to create the al pastor marinade.
- 4Pour the marinade over the pork shoulder and marinate overnight.
- 5Preheat the smoker to 275 degrees Fahrenheit.
- 6Place the marinated pork shoulders on the smoker and cook until the internal temperature reaches 165 degrees Fahrenheit.
- 7Purchase King's Hawaiian hamburger buns.
- 8Place pineapple slices in a bag with brown sugar, salt, and cinnamon to cure them.
- 9Prepare a spritz mixture with apple cider vinegar, pineapple juice, and hot sauce.
- 10Spritz the pork shoulders once they are close to 165 degrees Fahrenheit.
- 11Remove the pork shoulders from the smoker once they reach 165 degrees Fahrenheit.
- 12Wrap the pork shoulders in butcher paper and return them to the smoker to cook until they reach an internal temperature of about 203 degrees Fahrenheit.
- 13Heat up some barbecue sauce in a small pan on the smoker.
- 14Sear the cured pineapple slices on the smoker until they have a nice char.
- 15Sear the King's Hawaiian rolls on the smoker until they are slightly crispy.
- 16Remove the pork shoulder from the smoker, unwrap it, and let it rest.
- 17Shred the pork shoulder apart.
- 18Assemble the sandwich by placing a seared King's Hawaiian roll, a cured and seared pineapple slice, shredded pork, and barbecue sauce.
Ingredients
- Bone-in pork shoulder
- Pineapple
- Salt
- Pepper
- Cumin
- Cinnamon
- Oregano
- Onion
- Garlic
- Pineapple juice
- Chipotle in adobo
- Achiote paste
- Lime juice
- Oil
- King's Hawaiian hamburger buns
- Pineapple slices
- Brown sugar
- Apple cider vinegar
- Hot sauce
- Barbecue sauce
Equipment
KnifeBlenderGlass baking dishSmokerTongsButcher paper