Savor the flavors of Hawaiian-style pulled pork with Island Dust seasoning, pineapple rings, and red onions. Slow-smoked for 6-7 hours then mixed with spicy Bachan’s sauce and brown sugar, this dish serves 12 and is a crowd-pleaser at BBQs and gatherings.
Trim the fat cap down to about ¼ of an inch. Season generously with Island Dust.
Place the sliced red onion in the bottom of the aluminum pan and place the Pork Butt fat cap up on top of the onions. Place pineapple rings on the fat cap to cover the whole fat cap(save 3 pineapple slices for later). Use toothpicks to secure the pineapple rings to the pork shoulder. Pour half the pineapple juice over the pork butt or in the pan.
Put the pan in the smoker on indirect heat for 6 – 7 hours or until the internal temperature reaches around 180. Pull toothpicks and wrap the pork butt in the pan with aluminum foil and place back on the smoker for another 1-2 hours until the internal temperature reaches 205.
Once the internal temperature of the butt reaches 205 remove it and rest for at least 1 hour.
With this recipe, we will be pulling the butt in the pan that it was smoked in. This ensures that all the juices, pineapple slices, and red onion are mixed with the meat. You might have to remove some of the juice.
Once the meat has been pulled, add 1/8 cup Bachans hot and spicy sauce, the rest of the pineapples (chopped), the rest of the pineapple juice, and light brown sugar. Mix all of these ingredients with the meat. – enjoy.
