Pineapple Pulled Pork Al Pastor

Brining the Pork (12-24 hours): Place the pork shoulder in a large brining vessel. Score the fat cap with a few slashes to allow the brine to penetrate deeply. In a separate large bowl, whisk together 1 cup kosher salt, pineapple juice, and cold water until the salt is fully dissolved. Pour the brine over the pork, ensuring it's fully submerged. Cover and refrigerate for 12 to 24 hours.

Preparing the Spice Rub: (5 minutes) In a bowl, combine 2 tablespoons kosher salt, ancho chili powder, ground chipotle pepper, garlic powder, ground cumin, ground cinnamon, and dried Mexican oregano. Mix well to ensure all spices are evenly distributed. Reserve any leftover rub in an airtight container.

Seasoning and Setting Up the Grill: (10 minutes) Remove the pork shoulder from the brine and pat it dry with paper towels. Place the pork on a deep baking pan lined with heavy-duty foil. Generously coat the pork with the prepared spice rub, pressing it into the meat to ensure it adheres well. Preheat a charcoal grill to a consistent temperature between 300 to 325 degrees F (150 to 175 degrees C). For indirect heat, place two bricks or a similar heat barrier on the grill grate and position the baking pan on top.

Grilling the Pork: (7 hours) Grill the pork, maintaining a consistent temperature range by adjusting the vents as needed. Occasionally baste the pork with the rendered juices from the pan to keep it moist and flavorful. Continue grilling until the pork is very tender and an instant-read thermometer inserted into the thickest part registers 195 degrees F (91 degrees C).

Resting the Pork and Grilling Pineapple: (1 hour and 10 minutes) Remove the pan from the grill and tightly wrap the top with foil. Let the pork rest for 1 hour to allow the juices to redistribute. Meanwhile, grill the pineapple rings over the remaining hot coals until nicely charred, about 7 to 10 minutes per side.

Preparing the Pineapple Salsa: (15 minutes) Dice the grilled pineapple into approximately 2 cups. In a bowl, combine the diced pineapple with finely chopped serrano pepper, diced roasted red peppers, chopped cilantro, and rice vinegar. Season with salt and a pinch of the reserved spice rub to enhance the flavor.

Pulling the Pork and Assembling: (10 minutes) Remove the bone from the rested pork shoulder and shred the meat using two forks. Mix the pulled pork with some of the rendered fat from the pan to add moisture and richness. To assemble the sandwiches, place a generous amount of pulled pork on each bottom bun, top with the grilled pineapple salsa, and cover with the top half of the bun. Serve immediately and enjoy!