Smoked Pork Shoulder With a Pineapple Margarita Glaze
Create a crowd-pleasing pineapple pork shoulder that combines slow-smoked meat, sweet tropical flavors, and a hint of whiskey your guests will love.
Smoked Pork Shoulder With a Pineapple Margarita Glaze
This recipe comes to us from Casey Bard, CEO of the Tacticalories Seasoning Company and friend of Montana Knife Company.
8
20 minutes
7 hours
385
Barbecue
Dinner
This pineapple pork shoulder combines slow-smoked meat with sweet tropical flavors for a crowd-pleasing main course.
What started as an experiment with pork and pineapple became a summer cookout staple. The combination of sweet pineapple, smoky pork, and a hint of whiskey creates flavors that’ll have your guests asking for the recipe before they’ve finished their first bite.
My buddy swears it’s the best thing to come off my smoker — and he’s not wrong.
Ingredients
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- 5 lb. bone-in pork shoulder
- 2 Tbsp. yellow mustard (as a binder)
- 3 Tbsp. smoky BBQ rub
- 1 cup pineapple margarita sauce, divided
- 1 fresh pineapple, peeled and cored with a sharp, clean knife
- 2 Tbsp. whiskey (optional, but recommended)
- 2 limes, juiced
- 1/4 cup cilantro, finely chopped with a precise knife cut
- Heavy-duty aluminum foil
Directions
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Prepare your smoker or pellet grill to 225°F using your preferred wood (hickory or fruitwood works beautifully with this pork and pineapple recipe).
Trim excess fat from the pork shoulder using a sharp boning knife, leaving about a 1/4-inch fat cap for moisture and flavor development.
Apply a thin, even layer of yellow mustard all over the pork shoulder. This helps the rub adhere better to the meat.
Season generously with BBQ rub on all sides, pressing it into the mustard to create a flavorful crust.
Place the pork shoulder fat-side up on the smoker and let it cook undisturbed until it reaches an internal temperature of 160°F (approximately four hours).
While smoking, slice your knife-prepared pineapple into 1/2-inch rings, then cut each ring into quarters.
When the pork reaches 160°F and has developed a beautiful bark, remove it from the smoker and place it on a large sheet of heavy-duty foil.
Pour 1/2 cup of pineapple margarita sauce over the top of the pork shoulder, then add the pineapple pieces around the meat.
Wrap tightly in three or four layers of foil, ensuring there are no holes where juices can escape.
Return the wrapped pork shoulder to the smoker and continue cooking until the internal temperature reaches 205°F (approximately two to three more hours).
When done, remove from smoker and let rest, still wrapped, for 30 minutes to allow juices to redistribute.
Carefully unwrap (watch for hot steam!), and transfer meat and accumulated juices to a large bowl.
Add remaining pineapple margarita sauce, whiskey, and lime juice to the bowl.
Shred the pork using two forks or meat claws (my preferred method), mixing thoroughly with the sauces and juices.
Fold in the chopped cilantro right before serving for a fresh flavor boost.
