The approach to this bourbon-pineapple pork recipe is a little unique. You’ll be using a hollowed-out pineapple as a cooking vessel. The use of the pineapple not only keeps the pork moist but imparts a lightly sweet flavor.
The ingredients are not measured here because the amount changes based on the amount of pork you’re cooking. For the mayo, you want to coat the pork butt with it, followed by an even sprinkling of your favorite rub. It’s really that simple!
Maple barbecue rub is particularly nice with this dish. Alternatives include a brown sugar base, coffee, or onion-garlic-paprika. Sweet-smoky sauces pair nicely.
Since this is only a sandwich you may want to offer side dishes like apple slaw, cornbread, and onion rings.
Bourbon Pineapple Pork Sandwich
The approach to this bourbon-pineapple pork recipe is a little unique. You’ll be using a hollowed-out pineapple as a cooking vessel. The use of the pineapple not only keeps the pork moist but imparts a lightly sweet flavor. The ingredients are not measured here because the amount changes based on the amount of pork you’re cooking. For the mayo, you want to coat the pork butt with it, followed by an even sprinkling of your favorite rub. It’s really that simple!Maple barbecue rub is particularly nice with this dish. Alternatives include a brown sugar base, coffee, or onion-garlic-paprika. Sweet-smoky sauces pair nicely. Since this is only a sandwich you may want to offer side dishes like apple slaw, cornbread, and onion rings.
Ingredients
- ½ pound Pork but/shoulder per person
- Spicy mayo ((mayo, hot sauce, garlic, chili powder))
- Maple barbecue rub
- Whole ripe pineapple
- Fruity sparkling water ((orange, mango, pineapple))
- 50 ml bourbon
- Barbecue sauce
- Kaiser Rolls
Instructions
- Preheat your barbecue to 225 degrees.
- Gently massage the butt using the mayo.
- Sprinkle the rub all over the surface of the pork, making sure it’s evenly spread.
- On the cooler side of your grill, cook the pork until it reaches 170 degrees.
- While you wait, cut the top of the pineapple off about 3” down (you need a fairly wide opening). Remove the crown, retaining the rest of the top.
- Dig out the inside of the pineapple, making sure to leave ½ inch of fruit and rind.
- Remove the pork from the grill.
- When you can handle it safely, slide the pork into the pineapple.
- If it’s too long, cut whatever hangs out so you can put the top of the pineapple back on. Reserve the remaining pork for another recipe.
- Fill the pineapple core with sparkling water and bourbon.
- Stand the pineapple on your grill. Cover and cook until the meat reaches 200 F.
- Carefully remove the pork and shred it up.
- Mix liberally with barbecue sauce
- Remove the skin from the cooked pineapple and use the rings on your roll.
- Toast the roll, then pile the pineapple and pork on top.
- Time to eat!
