Me and my Grillfriend from RONA just had a Luau! There was a Tiki bar, Hawaiian style macaroni salad, and Pineapple Pulled Pork smoked for 10+ hours on my Traeger Grill with apple wood pellets.
The method is pretty easy: score and trim the fat, mustard binder, dust with Honey Bacon Hog BBQ rub by Meat Church. Then lay some pineapple rings on it and staple is down with some tooth picks.
Onto a 225°F Trager Grill with a meat prob set for 203°F. Spray ever hour with 50/50 pineapple juice and water. I let my pork butt go overnight (6 hours) without spraying. After about 10 or so hours your meat should get to 203°F internal. Let it rest wrapped in foil and a towel. Now it’s time to pull with some Meat Claws by Pit Boss!
Once your meat has been pulled you can wrap it again to keep it warm and serve later OR just chow down! I used Hey Grill Hey Everything BBQ sauce on the pork and put it onto a 180° Traeger to warm up a little.
Serve your pork on King Hawaiian Rolls for the authentic experience.
