Pineapple Bbq Butt
Experience the perfect fusion of smoky, sweet, and tangy flavors with this Pineapple BBQ Butt recipe. This slow-cooked pork butt, infused with a vibrant pineapple barbecue glaze, is irresistibly tender and packed with flavor. The robust dry rub, made with smoked paprika, garlic, and onion powder, creates a savory crust that beautifully complements the caramelized sweetness of pineapple juice and brown sugar. Basted every few hours for maximum juiciness, this dish is oven- or smoker-friendly, making it versatile for any kitchen setup. Perfect for family gatherings or summer cookouts, serve this pulled pork masterpiece with grilled pineapple rings for a tropical twist your guests won't forget. Whether you're new to low-and-slow cooking or a seasoned BBQ expert, this recipe will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 5 lbs pork butt (bone-in or boneless)
- 2 cups pineapple juice
- 1.5 cups barbecue sauce
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 4 slices pineapple rings (optional for topping)
- 2 tbsp olive oil
Instructions
Preheat your oven to 300°F (150°C) or prepare your smoker for low and slow cooking at 250°F (120°C).
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub.
Pat the pork butt dry with paper towels and rub it generously with olive oil. Then, massage the dry rub all over the pork butt, making sure to coat it evenly.
In a roasting pan or disposable aluminum tray, place the pork butt fat-side up.
In a mixing bowl, combine the pineapple juice, barbecue sauce, and brown sugar to make the pineapple BBQ glaze. Pour half of the glaze over the pork butt, reserving the rest for later.
Cover the roasting pan tightly with aluminum foil or the smoker lid. Place it in the preheated oven or smoker.
Cook the pork butt for approximately 6 hours, basting it with the reserved glaze every 2 hours. Check on the pork periodically to ensure it stays moist.
After 6 hours, remove the foil or open the smoker's lid. Pour any remaining glaze over the pork and increase the oven temperature to 350°F (175°C) or continue cooking uncovered in the smoker for 1-2 hours.
Check the internal temperature of the pork butt using a meat thermometer. It should reach an internal temperature of 195°F (90°C) for tender, pull-apart meat.
Once done, remove the pork butt from the oven or smoker and let it rest for 20 minutes. This allows the juices to redistribute and the meat to become even more flavorful.
Shred the pork using two forks and serve with extra barbecue sauce on the side. Optionally, garnish with grilled pineapple rings for an added touch of sweetness and presentation.
Nutrition Facts
Calories |
6895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 485.3 g | 622% | |
| Saturated Fat | 163.4 g | 817% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1588 mg | 529% | |
| Sodium | 10411 mg | 453% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 184.7 g | ||
| Protein | 392.5 g | 785% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 7699 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
