Hawaiian Smoked Pulled Pork

Cook Time

360-480 mins

Cooking Method






Prep Time

10 mins


12 - 15


2 cups Apple Cider

2 tbs packed Brown Sugar

2 tbs Chili Powder

½ tbs Garlic Powder

7-8 strips grated Ginger, Fresh

1 tbs fresh Ground Pepper

½ tbs Onion Powder

1 tbs Paprika, Powder

1 cup Pineapple, Juice

1 pork butt, boneless

1 tbs Salt, Coarse

½ tbs Sesame Seeds

Recipe Highlights

This Hawaiian Pulled Pork is perfect for meal prepping or large gatherings. A traditional recipe, with a delicious Hawaiian twist, this one is cooked slow and low 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.

Cooking Instructions

  1. Turn your Country Smoker to “smoke”. Once the fire pot has caught turn your grill up to 250°F and close the lid.
  2. 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
  3. 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 (all sides).
  4. 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 – 3/4 of the way. Add the freshly grated ginger.
  5. 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.
  6. 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.
  7. Remove the pork from the grill and let cool for 15 - 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/dish.
  8. Serve over rice, veggies, or on a bun!
  9. Drizzle the remaining liquid over the pulled pork once you’ve removed/skimmed the fat.

Special Tools

  • Basting Brush
  • Bowl
  • Cast Iron Roasting Pan

Country Smoker's Tip

Pair this lighter fare with a Kona Big Wave or pinot noir rose to bring out all the flavors.


Review it

Please login or register to review