Pineapple Chipotle Pulled Pork

This recipe may be famous in the Carolinas and in Tennessee , but we enjoy it just as much here in the Lone Star State It is easy to prepare and may be cooked the day before, then heated up for serving the next day at the picnic, fishing trip or wherever your heart desires.

PREP TIME: 30 minutes
COOK TIME: 6 hours
SERVES: 10 to 12

INGREDIENTS
1 5-7 lb pork shoulder roast {Boston Butt, or picnic ham}
½ cup Texas Gourmet’s Sweet Chipotle Season All*
10-12 sandwich buns
½ jar -Texas Gourmet’s Pineapple Chipotle Barbeque Grilling Sauce (this is a zesty blend, if you desire a mild flavor you can substitute 1 cup of your favorite BB-Q Sauce
½ cup – brown sugar (I like the dark)
1/3 cup – Cider vinegar
Remove the pork roast from the refrigerator, and season on all sides with Texas Gourmet’s Sweet Chipotle Season All*. Wrap in saran wrap and return to fridge for at least two hours or even better over night.

PIT METHOD
Place in pre heated pit fat side up{using a combo of pecan and hickory wood} at 250-275 degrees for 4 hours uncovered, then wrap in foil and continue cooking for 3 more hours or until the roast is very tender and will pull apart easily with a fork. Remove from pit and set aside to cool slightly.

GAS GRILL METHOD
Place over low indirect fire fat side up and keep covered, cooking at 275-300 degrees for 3-3 1/2 hours turning once. Transfer to foil, seal tightly and cook for 3 more hours or until the roast is very tender and will pull apart easily with a fork. Remove from grill and set aside to cool slightly.

OVEN METHOD
Place in pre heated pit oven fat side up in a foil lined baking dish at 300 degrees for 4 hours uncovered, then wrap in foil and continue cooking for 2 ½ more hours or until the roast is very tender and will pull apart easily with a fork. Remove from oven and set aside to cool slightly.

Open the foil and pour all of the meat juices into a bowl, be careful, the liquid is very hot, then transfer the bowl to the refrigerator for a few hours to allow the fat to separate. You can speed this process up in the freezer to about 45 minutes. Then scrape the fat off the top and discard. Pour the reserved juices into a sauce pot over medium heat, and then add the Pineapple Chipotle Grilling Sauce, ½ cup of brown sugar, and 1/3 cup of cider vinegar. Set aside for the next step.

Using two forks, or your hands {with kitchen latex gloves}, shred the pork into bite sized pieces removing any excess fat from the roast as you shred it. Add the shredded meat to the Pineapple Chipotle Barbeque Grilling Sauce ,brown sugar, and vinegar mixture and toss together, then serve hot with buns, Texas Style Creamy Coleslaw {recipe follows} and your favorite sweet or dill pickles.

Bon Appétit!

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