🧂 Ingredients

• 4–6 lb pork shoulder (also called pork butt or Boston butt)
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp paprika (smoked if available)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground ginger
• ½ tsp black pepper
• ¼ tsp cayenne
• 1 cup pineapple juice
• ¼ cup apple cider vinegar
• splash of soy sauce

📖 Instructions

🍯 Prepare Hawaiian Rub by mixing together:
2 tbsp brown sugar
1 tbsp kosher salt
1 tbsp paprika (smoked if available)
1 tsp garlic powder
1 tsp onion powder
½ tsp ground ginger
½ tsp black pepper
¼ tsp cayenne

🧂 Prep the Pork:
Trim excess fat, leaving a thin layer.
Rub olive oil or mustard over the meat as a binder.
Coat thoroughly with the Hawaiian rub. Let sit for 1 hour (or overnight, wrapped in the fridge).

🔥 Preheat the Smoker:
Set to 225°F (107°C). Use fruit wood for a sweet, mild smoke that complements the pineapple flavor.

🍍 Prepare Pineapple Juice Mix by combining:
1 cup pineapple juice
¼ cup apple cider vinegar
splash of soy sauce

💨 Smoke Low & Slow:
Place pork directly on the grate, fat side up.
Smoke until internal temp hits 160°F (around 4–5 hours). Optionally spritz with pineapple juice mix every hour after the first 2 hours.

🔥 Wrap & Finish:
Wrap in foil or butcher paper with a splash of pineapple juice.
Return to smoker and cook until internal temp reaches 195–203°F (another 2–3 hours). The meat should probe like soft butter.

⏳ Rest:
Let rest in the wrap for 30–60 minutes before pulling.

🌺 Shred & Sauce (Optional):
Shred using forks or gloved hands. Mix with a light Hawaiian-style BBQ sauce or reserved juices if desired.

🍍 Serving Ideas:
Serve on Hawaiian rolls with slaw
Top with grilled pineapple and teriyaki drizzle
Plate with coconut rice and grilled veggies
Use for tacos with mango salsa

🔄 Optional Add-Ons:
Hawaiian BBQ Sauce: Mix pineapple juice, ketchup, soy sauce, brown sugar, and garlic
Make it Spicy: Add a touch of habanero hot sauce or chili flakes to the rub

🍷 Best Wine Pairings for Hawaiian Pulled Pork:
1. Riesling (Off-Dry or Semi-Sweet)
The slight sweetness and bright acidity balance the pineapple’s tropical fruitiness and the vinegar’s tang, while complementing the pork’s richness and spice.

2. Gewürztraminer
Aromatic, with tropical fruit and spice notes that mirror the ginger, paprika, and soy sauce elements beautifully.

3. Rosé (Dry or Off-Dry)
Fresh and fruity with good acidity, rosé refreshes the palate and pairs well with both the sweet and savory layers.

4. Pinot Noir
Light-bodied, with bright red fruit and subtle earthiness — a great red option that won’t overpower the dish.