ChefXi OfficialA soulful bridge between the smoky pits of the American South and the vibrant citrus-marinated traditions of the Yucatan. Tender pulled pork shoulder infused with achiote and hickory smoke.
In a blender, combine achiote paste, bitter orange juice, minced garlic, oregano, and apple cider vinegar. Blend until smooth to create the marinade.
If you can't find bitter orange, use a mix of 2 parts orange juice to 1 part lime juice.
Score the fat cap of the pork shoulder and rub the achiote marinade all over the meat. Cover and refrigerate for at least 4 hours, preferably overnight.
Massaging the marinade into the scores ensures the flavor penetrates deep into the muscle.
Preheat your smoker to 225°F (107°C) using hickory or oak wood for a robust smoke profile.
Consistency is key; keep that blue smoke thin and steady.
Place the pork in the smoker. Smoke until the internal temperature reaches 165°F, then wrap tightly in butcher paper or foil with a splash of apple juice.
Wrapping helps push through the 'stall' and keeps the meat succulent.
Continue cooking until the internal temperature reaches 203°F. Remove from the smoker and let it rest for at least 45 minutes.
Never skip the rest; it allows the fibers to reabsorb those precious juices.
While the meat rests, grill the pineapple rings over high heat until charred and caramelized. Dice the grilled pineapple.
The char adds a smoky depth that mirrors the pork.
Toss the diced pineapple with red onion, habanero, cilantro, and lime juice to finish the salsa.
Balance the heat of the habanero to your preference.
Shred the pork, discarding excess fat. Serve the vibrant pulled pork topped with a generous spoonful of the charred pineapple salsa.
Taste the history in every bite.
The secret to this dish is the 'low and slow' approach for the pork combined with the high-heat 'char' for the pineapple. It creates a harmony of smoky, sweet, and acidic notes that define the soul of the Yucatecan-meets-Carolinas fusion. Respect the lineage of the achiote—it's the ink that writes the story of this plate. Serve with warm corn tortillas and a side of pickled red onions.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.