This is a fantastic mix of sweet, spicy and smoke!
I started with an 8 lb bone in pork shoulder.
I was planning on making tacos with this batch, so I made a special batch of rub with some great southwestern flavors and plenty of kick. A little binder: honey, syrup, mustard, or olive oil… and lather it on! Then off the to fridge for 2 hours to overnight.
Into the smoker at 235°. I used hickory wood and kept the meat on full smoke for the first 8 hours. As I planned on using pineapple in the finished product, I added pineapple juice to the water pan for some added flavor. For me, once I’m done with the smoke, I like to wrap it in foil and put it back in for the rest of the time.
Once the temperature reaches 205°, take it out of the smoker and let it rest for 30 minutes or so.
For this recipe I added crushed pineapple and diced jalapenos. You’ll want to add enough of each to suit your taste. My family (aside from me) likes it more on the mild side, so I only used 4-5 jalapenos (de-seeded), and about 14 oz of crushed pineapple. I also used about ¼ cup of my rub to enhance the flavor. We served it as street tacos with cheese and fresh cilantro.
Total cook time: 15 ½ hours.