I’m excited to share with you my Smoked Pulled Pork Sandwich with Pineapple and to let you know that I’ve partnered with Masterbuilt to give you the same amazing smoker I used to make this in a giveaway today!
This Smoked Pulled Pork Sandwich with Pineapple is dry rubbed with Adobo seasoning and smoked to tender perfection. It gets shredded and mixed with pineapple juice, Mexican oregano and blended guajillo peppers then baked to get those crispy edges. Perfect to stuff a toasted roll and top with diced pineapple, pickled red onions, cilantro and Mexican Crema. Perfect for that weekend or Summer party!
I’m excited that today’s post is sponsored by my friends over at Masterbuilt. Kevin Is Cooking has been compensated for this post by way of receiving a new Masterbuilt 30″ Digital Electric Smoker and it’s the same exact one I’ll be giving away today right here. All opinions here are my own. Masterbuilt has an unmatched reputation with electric smokers, and are relentless in their pursuit to be the best.
The Masterbuilt 30″ Digital Electric Smoker is perfect for the beginner or the pro. You’ll achieve competition-ready results in your own backyard, without the hassle of charcoal or propane. Simply plug this smoker in, set the digital controls, and it does the work! Masterbuilt makes smoking simple.
Masterbuilt has also been kind enough to allow me give one of these away to one lucky reader! How cool is that? So enter to win below.
Some of the killer features of this Masterbuilt 30″ Digital Electric Smoker are:
- Four chrome-coated smoking racks — smoke up to 80 lbs. of food!
- Integrated thermostat temperature control for even, consistent smoking temperatures
- Watch food cook with viewing window and internal light
- Built-in meat probe thermometer for perfect results every time
- Patented side wood chip loading system to add chips without opening the smoker door
- Front blue LED digital control panel design allows for more prepping space on top of the smoker
- High output LED lights illuminate food in low light when door is open
- RF remote controls on/off, temperature, time, light and monitors internal meat temperature
- Removable water pan, drip pan, wood chip tray, and front access grease pan for easy cleanup
- Drip deflector diverts drippings away from the wood chip tray and moves grease into a centralized location away from the heat source for easier cleanup
- Top air damper for smoke control
- Rear-mounted handle and wheels for easy mobility
I first broke in this Masterbuilt 30″ Digital Electric Smoker with a dry rubbed beef brisket that I turned into pastrami. Homemade pastrami may seem like an undertaking, but I’ll step you through the entire process. You can check out that recipe here if you like.
I love the four levels of shelves and especially that glass door to take a peak without having to open the door and let out the heat.
Isn’t she a beauty? All the shelves slide out as well as the trays for easy cleanup, too.
Needless to say I’ve been smoking lots of meats in the last few weeks – beef, chicken and today’s beauty, this pork shoulder for my Smoked Pulled Pork Sandwich with Pineapple.
It first got a dry rub of Adobe seasoning, a Latin seasoning staple and I give the recipe for that as well here if you can’t find it in your local market.
Next I used cherry wood chips (feel free to use whatever you like) and added them to the smoker as directed. This 7+ pound boneless pork shoulder took a little over 8 hours to smoke. I should have taken it out of the refrigerator and sat at room temperature before putting it in, so I added another half hour.
Dried Guajillo chiles are used in this and can be substituted, but I hope you can find them in your local market or Mexican grocery store. It’s beautiful bright red, sweet and smokey undertones of flavor make for a perfect match with the acidic pineapple in this.
Good substitutes for you if guajillo can’t be found: Ancho peppers are similar in sweetness and earthiness and are lower in heat. Another would be the Pasilla pepper that sometimes goes by the name of Chile Negro.
I actually soaked the dried Guajillo chiles in a microwave safe measuring cup with 2 cups of pineapple juice over. Heat for 2 minutes, cover and allowed them to steep. This is the base for what I tossed the smoked pulled pork in.
Another flavor weapon I like to use Mexican oregano in my Latin cooking as it has a more authentic flavor. If you can’t find Mexican oregano, please, by all means use whatever oregano you have on hand.
A little information for you on the two different oreganos: Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
I put the steeped chiles in a blender and purée until smooth. Feel free to strain if you like. Add the Mexican oregano and work the pineapple chile sauce into the smoked, pulled pork.
I pop this in the oven for 20 minutes at 350°F and let the edges get crispy. Heavenly isn’t it?
Diced pineapple, pickled red onions, chopped cilantro and some Mexican Crema top the smoked pulled pork all stuffed in a toasted bread roll. Talk about amazing!
To make the pickled red onions see Note 5 below in the recipe or go to my Tarragon Broccoli Salad (they’re used in that, too!) to see how to make.
Dig into this Smoked Pulled Pork Sandwich and don’t forget to enter to win this Masterbuilt 30″ Digital Electric Smoker! See below for details. Enjoy!
Thanks again to Masterbuilt for sponsoring today’s post. Thank you for supporting the companies that continue to make Kevin Is Cooking possible.
This Smoked Pulled Pork Sandwich is dry rubbed, smoked until tender then shredded and mixed with pineapple juice, Mexican oregano and guajillo peppers. So flavorful! Nutritional information is for smoked meat only as I can't correctly gauge each sandwich/toppings.
- 7 lb pork shoulder (bone removed)
- 2 tbsp Adobo seasoning (See Note 1)
- 6 dried guajillo chiles , stems and seeds removed (See Note 2)
- 2 cups pineapple juice
- 2 tsp Mexican oregano (See Note 3)
- 10 bread rolls
- 4 cups diced pineapple
- 1 1/2 cups cilantro , stems removed
- 8 oz Mexican Crema (See Note 4)
- 1 red onion, pickled (See Note 5)
- Remove pork from refrigerator and allow to come to room temperature, covered.
- Rub Adobo seasoning all over pork shoulder. Smoke pork for 5 hours in 225°F pre-heated smoker using cherry wood chips during the first 3 hours.
- Soak the dried guajillo chiles in a microwave safe measuring cup with 2 cups of pineapple juice. Heat for 2 minutes on high, cover and allowed them to steep. Purée in a blender (strain if you want) and add the Mexican oregano. Stir to mix. Set aside.
After 5 hours remove pork and wrap in heavy foil. Cook for an additional 2 hours or until internal temperature is 185°F.
- Preheat oven to 350°F. Remove pork from smoker and allow to cool. Shred in a 13x9” baking dish and mix with pineapple chili mixture.
Bake for 20 minutes to crisp up edges of meat.
Serve smoked pulled pork with toasted rolls, diced pineapple, pickled red onions (optional), cilantro and Mexican Crema.
1. All Purpose Adobo Seasoning
- 3 tbsp garlic powder
- 2 1/2 tbsp salt
- 2 tsp ground black pepper
- 1 tsp dried oregano (or Mexican oregano)
- 1/2 tsp ground turmeric
Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl or spice grinder. Store in an airtight container.
2. Good substitutes for you if guajillo can't be found: Ancho peppers are similar in sweetness and earthiness and are lower in heat. Another would be the Pasilla pepper that sometimes goes by the name of Chile Negro.
3. Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
4. Mexican Cream can be substituted with sour cream and lime juice pot thin it out.
5. For the pickled red onion: Simply thinly slice a red onion, cover it with rice wine vinegar and keep in your refrigerator. For this I would suggest allowing the onions to marinate at least 30 minutes if you don’t have any on hand.
:: GIVEAWAY DISCLOSURE ::
Masterbuilt is providing the Masterbuilt 30″ Digital Electric Smoker for this giveaway! The suggested retail price for this 30″ Digital Electric Smoker is $379.99. It’s a pretty amazing smoker, if I do say so myself. Masterbuilt with will deliver this directly to the winner once chosen.
To participate in this giveaway follow the 3 options below in the Giveaway and please leave a comment below on this post.
You do not need to have a blog to enter this giveaway. To enter, you must be at least 18 years old. For shipping purposes, this giveaway is only open to U.S. residents and we are not able to ship to P.O. boxes. This giveaway ends on July 9th, 2017 at 11:59 PM PST. Once the giveaway ends, the winner will be randomly chosen and notified via email. The winner will have three business days to respond with his or her mailing information, otherwise a new winner will be randomly chosen. Good luck to all!