This Hawaiian Pulled Pork is perfect for meal prepping or large gatherings. A traditional recipe, with a delicious Hawaiian twist, this one is cooked low and slow on a cast iron pan as it smokes away in your Country Smoker, collecting all those juices as it renders delicious wood fired flavors.
Serving on Hawaiian style buns as a sandwich or by itself with sides are just a few of the things you can do with this versatile protein. The leftovers are great for any meal, no matter what time of day.
Turn your Country Smoker to “smoke.” Once the fire pot has caught, turn your grill up to 250°F and close the lid.
Rinse the pork under cold water and blot dry with a paper towel. Trim excess fat from the shoulder. If it’s a butt, you shouldn’t have any fat to trim. Score the fat side.
*score: uniform cuts into the meat
Combine the paprika, salt, brown sugar, chili powder, garlic powder, onion powder, black pepper, and sesame seeds into a bowl and toss. Rub the spice mixture on the pork on all sides.
Lightly season your cast iron with olive oil or oil of choice. Place the pork in your cast iron roasting pan then add your apple cider and pineapple juice – should almost cover the pork, 2/3 to 3/4 of the way. Add the freshly grated ginger.
Place your roasting pan directly on the grates of your Country Smoker, using indirect heat for cooking. Smoke the pork until it is tender enough to pull apart with your fingers which is usually when the meat is 205°F internal temperature. The meat probe should easily slide into the pork like it would into soft butter.
The cast iron will help keep the moisture from evaporating and will recirculate it in the roasting pan, but if you desire, you can baste the pork every hour or so.
Remove the pork from the grill and let cool for 15 to 30 minutes. Transfer the shoulder to a large pan or platter (caution as liquid may still be HOT!) and shred the pork into a separate container or dish.
Serve over rice, veggies, or on a bun!
Drizzle the remaining liquid over the pulled pork once you’ve removed/skimmed the fat.
