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Smoked Pulled Pork Sandwich with Pineapple

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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!

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! keviniscooking.com

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.

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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.

This Smoked Pulled Pork Sandwich with pineapple is dry rubbed, smoked until tender then shredded and mixed with pineapple juice, Mexican oregano and guajillo peppers. So flavorful! keviniscooking.com

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

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! keviniscooking.com

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.

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! keviniscooking.com

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.

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! keviniscooking.com

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.

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! keviniscooking.com

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.

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! keviniscooking.com

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?

My Tacos Al Pastor version is done in the kitchen with marinated pork flavored with various chiles, pineapple, onion, garlic and cinnamon. With 2 cooking methods you can make this instead of carnitas tonight! keviniscooking.com

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.

For other pulled pork recipes try my Pulled Pork with Root Beer Glaze, Plantation Pulled Pork with Orange Sauce or these Pulled Pork Grilled Cheese Sandwiches.

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!

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! keviniscooking.com

Thanks again to Masterbuilt for sponsoring today’s post. Thank you for supporting the companies that continue to make Kevin Is Cooking possible.

5 from 29 votes
Print
Smoked Pulled Pork Sandwich with Pineapple
Prep Time
10 mins
Cook Time
7 hrs 20 mins
Total Time
7 hrs 30 mins
 

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.

Course: Dinner, Lunch, Main
Cuisine: Tex Mex, Western
Servings: 10
Calories: 780 kcal
Author: Kevin Is Cooking
Ingredients
  • 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)
Sandwich and Toppings:
  • 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)
Instructions
  1. Remove pork from refrigerator and allow to come to room temperature, covered.
  2. 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.
  3. 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.

  4. After 5 hours remove pork and wrap in heavy foil. Cook for an additional 2 hours or until internal temperature is 185°F.

  5. 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.

  6. Bake for 20 minutes to crisp up edges of meat.

  7. Serve smoked pulled pork with toasted rolls, diced pineapple, pickled red onions (optional), cilantro and Mexican Crema.

Recipe Notes

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.

 

Nutrition Facts
Smoked Pulled Pork Sandwich with Pineapple
Amount Per Serving
Calories 780 Calories from Fat 516
% Daily Value*
Total Fat 57.3g 88%
Saturated Fat 19.9g 100%
Polyunsaturated Fat 6.1g
Monounsaturated Fat 25.5g
Cholesterol 225.4mg 75%
Sodium 207.9mg 9%
Total Carbohydrates 7.4g 2%
Dietary Fiber 0.4g 2%
Sugars 5.1g
Protein 54.9g 110%
Vitamin A 1%
Vitamin C 12%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

:: 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.

a Rafflecopter giveaway

I’d also appreciate it if you went to Kevin Is Cooking and Masterbuilt on Facebook and LIKED our pages! Feel free to share this giveaway on Facebook, Twitter and Instagram.

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!

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!
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Comments

  9. Learning to smoke food is on my bucket list. Salmon would be the first thing I smoked on the Masterbuilt 30″ Digital Electric Smoker if I won…the first but not the only thing!!!

    Reply

  14. That is sure one nice looking Masterbuilt smoker! My brothers would be fighting over who got to come over & use it! The first thing I’d be smoking is RIBS! There is nothing better than a mess of ribs with my Dad’s secret hot spice rub & dipping sauce. But with THREE shelves?!! Whoo-eee, two shelves for ribs, one shelf for pork butt. We’d be eating good! Thanks for an awesome giveaway Kevin! Definitely pinning your smoked pulled pork with pineapple sandwich! 🙂

    Reply

  16. I would love to cook a pork shoulder in the smoker they look amazing when i see them done on tv as well as yours too.

    Reply

  17. I’m from Texas soooo we’d smoke a brisket! I want to try this pork recipe you posted but my belly just doesn’t do well digesting pork. I didn’t even know these electric smokers existed.

    Reply

  20. this would be such a fabulous thing to give my husband. We usually borrow a friend of our smoker to do duck and deer meat. He would definitly smoke one of those 2 right away but I would have top say a deer roast would be first since we have one in the freezer just waiting to be done. I love the recipe you posted it sounds and looks amazing.

    Reply

  23. Wow! My mouth is watering thinking about the chicken I could smoke. Our local grocery store has 1 to 2 pound young hens on sale for 79 cents a pound right now!! That would be followed by your pork shoulder above!

    Reply

  26. I would smoke ribs first. They are always a crown pleaser. Who ever wins this is going to be very popular with the neighbors!

    Reply

  28. Wow! Not sure what I would make first ~ probably Brisket, only because I’d love to see what it’s like to not use liquid smoke as I usually do in the oven recipe. But I must say, this pork sandwich got my mouth watering! Can’t imagine all the great recipes you could do with this Masterbuilt Smoker!

    Reply

  32. its so past tome to retire my old wood fueled smoker! If i win this baby, I’ll celebrate with a big old texas style brisket! Thank you for the chance to win!

    Reply

  35. This recipe looks amazing! The first thing I would smoke would be salmon. I love smoked salmon and haven’t had it in so long!

    Reply

  36. Oh. My. Heavenly. Goodness. That sandwich! It is early Sunday morning, and I want that for breakfast! The first thing I might make is pulled pork—just like this recipe.

    Reply

  38. The first thing I would smoke with this would definitely be pork ribs! My husband has his own special dry rub for them which would be perfect!

    Reply

  39. I think a better question would be what wouldn’t I smoke on this lol. My dad has one and I love it. I think I’d start with ribs. Thanks for the chance.

    Reply

  40. My husband runs the smoker in our house! I am sure the first thing he would like to smoke would be a pork butt. We like to make something called “the stack”. It may sounds gross, but it is the chopped pork butt with coleslaw, and then a layer of beans. We just saw a version of this made in mason jars! Anyway, we both love pineapple, and this recipe also looks amazing! Thanks for the chance to win.

    Reply

  41. Wow! This smoker looks awesome. I just ate dinner, but this blog post is making me hungry. I think the first thing I’d make is some good ‘old chicken wings!

    Reply

  46. a brisket i know a man that soaks his in beer like not any beer a certain type i cant recall what brand but id smoke a brisket and some ribs

    Reply

  49. Wow my mouth is watering. I’d probably make a rack of ribs then roast port thanks for the chance to win

    Reply

  51. I am a Texan, so brisket would be the first thing I cooked, but with Thanksgiving just a few months farther down the road, I would use it for that as well.

    Reply

  54. I would smoke salmon, and pork tenderloin …and fall-off-the-bone ribs. We’d really enjoy owing this beauty!

    Reply

  55. That sandwich looks amazing, really nice for summer. I’ve never used a smoker but I would make a pork shoulder if I did.

    Reply

  56. My favorite smoked meat is brisket, but my Dad’s favorite is pork, and since he’s a big pineapple fan I think I’d be trying this recipe first. (and maybe second!)

    Reply

    • I would have agree with your dad Tina, but brisket is second. Here’s to a fun, safe and tasty 4th of July weekend and best of luck in winning the Masterbuilt 30″ Digital Electric Smoker!

      Reply

  62. I haven’t ever smoked meat, but I really want to get into it! I would love to try this recipe!

    Reply

  63. I would smoke a whole turkey for my family and friends! Yum! and hope my neighbors enjoy the aroma and are so jealous!

    Reply

  65. If I won, the first thing I would smoke would be ribs…love smoked ribs…anything made in this smoker is a winner for me!

    Reply

  66. This is an awesome give away! I am reluctantly sharing with family and my friends because I want to win :)! I have been wanting a smoker for a long time! Love your sandwich recipe! Delish!

    Reply

  68. This smoker would be such a blessing! I have wanted one for some time but know nothing about them! If I won this I would start with your red white and blue wing recipe! Along with the recipe post here!

    Reply

  69. Hey Kevin. I really, really like pulled pork and this one sounds fantastic. I’m making Nagi’s slow cooker pulled pork, coleslaw and cake for our friend’s birthday this weekend. Once Gary’s eye surgeries are over I’ll see to it that this pork gets into the smoker. I think I’ve mentioned that he has two smokers, both are charcoal.

    Reply

    • Hi Dorothy and Gary! I’m so glad we are kindred spirits in food! Love smoked meats and today I am testing out smoking potatoes for a recipe idea. Have a fun, safe and tasty 4th of July! xoxo

      Reply

  70. Oh my goodness Kevin! I don’t typically comment without having made the recipe but this looks delicious!

    (That smoker would look great on my deck, too.)

    Reply

  71. What a great giveaway Kevin! I first heard about MasterBuilt Smokers on a talk radio show last month and was intrigued. I did some investigating and was telling hubby about the bluetooth controls and how easy it sounded to operate and the delicious results we could have from smoking our own meats. I am really excited about this giveaway!
    I think the first thing I will smoke will be pork. I have 4 pork butts and 4 slabs of babybacks from a sale at my market and need the freezer space deseparately. I won’t be cooking them all at once but will have family over to enjoy the bounty of 1 butt roast and a couple of slabs of ribs.
    Looking forward to trying your recipe if I am fortunate enough to win and then trying out some smoked chicken later.
    Thankyou and have a terrific 4th of July weekend.

    Reply

  73. Wow! This looks like a pretty sweet unit, Kevin! And this looks like quite the sandwich! O Ma Geeeee! I would love to have this right now for breakfast (yes, breakfast). It would be so messy and sooooo good, I know it! Loving this savoury/sweet combo. Pinned! Have an awesome weekend, my friend!

    Reply

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