ChefXi OfficialA soulful marriage of low-and-slow hickory-smoked pork shoulder shredded and served with a vibrant, charred pineapple salsa. This is dinner where the smoke of the pit meets the bright spirit of the tropics.
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create the dry rub.
Make sure there are no clumps in the sugar for an even coat.
Pat the pork shoulder dry and apply the rub generously on all sides, massaging it into the meat. Let it sit at room temperature while you prep the smoker.
The salt in the rub needs a little time to start penetrating the muscle fibers.
Preheat your smoker to 225°F (107°C) using hickory wood chunks for a robust, traditional smoke profile.
Consistency is key; keep that blue smoke thin and steady.
Place the pork in the smoker, fat side up. Smoke until the internal temperature reaches 165°F (74°C).
Don't open the lid! If you're lookin', you ain't cookin'.
Wrap the pork tightly in butcher paper or foil and return to the smoker until it reaches an internal temperature of 203°F (95°C) for perfect shredding consistency.
The 'stall' is normal; be patient, the harmony of flavors is coming.
While the pork finishes, grill the pineapple rings over medium-high heat until charred and caramelized, about 3-4 minutes per side.
The char adds a necessary bitterness to balance the sugar.
Dice the grilled pineapple and toss with the red onion, jalapeno, cilantro, and lime juice. Season with a pinch of salt.
Let the salsa sit for at least 15 minutes to let the flavors marry.
Remove the pork from the smoker and let it rest for at least 45 minutes before shredding. Serve the vibrant pork topped with the charred pineapple salsa.
Resting allows the juices to redistribute, ensuring every bite is succulent.
The essence of this dish lies in the balance between the deep, earthy smoke of the hickory and the bright, acidic punch of the salsa. Ensure your pork shoulder has a good fat cap—that's where the soul of the flavor lives. For the salsa, grilling the pineapple until it caramelizes is non-negotiable; it brings a smoky sweetness that bridges the gap between the American South and the heart of Mexico. Respect the lineage of the slow smoke, and you will be rewarded.
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.