Before You Get Started

Plan ahead — this cook takes 10 to 12 hours total, so an overnight start works well. Insert the MEATER thermometer before the pork goes on the grill so you can monitor the temperature without opening the lid. When wrapping the pork at the stall, work quickly to keep the heat inside. Hollow out the pineapple for serving by cutting the pineapple in half lengthwise and scooping out the flesh with a large spoon, leaving a 1/2-inch wall. 

Steps

• Step 1

  In a small bowl, combine the salt, black pepper, brown sugar, smoked paprika, garlic powder, and onion powder. Season the pork shoulder all over with the rub, pressing to adhere. Let stand at room temperature for 30 minutes, or refrigerate overnight, uncovered, on a wire rack set over a baking sheet. Reserve any remaining rub.

  Ingredients

  • 1  (8- to 10-lb) bone-in pork shoulder (Boston butt)

  • 1/4 Cup kosher salt

  • 2 Tablespoon freshly ground black pepper

  • 2 Tablespoon brown sugar

  • 2 Tablespoon smoked paprika

  • 1 Tablespoon garlic powder

  • 1 Tablespoon onion powder

• Step 2

  When ready to cook, preheat the grill to 225°F. If available, use Super Smoke. 

  225 ˚F / 107 ˚C

• Step 3

  Insert a MEATER wireless meat thermometer into the center of the thickest part of the pork shoulder, avoiding the bone. Place the pork directly on the grill grates, fat-side up. Close the lid and smoke until the internal temperature reaches 165°F and a deep mahogany bark has formed, about 6 to 7 hours. 

  07:00

  225 ˚F / 107 ˚C

  165 ˚F / 74 ˚C

• Step 4

  Cut the pineapple in half lengthwise. Hallow out one half reserving the exterior to serve. Set the pineapple from this half aside. Peel and dice the other half and set aside for the salsa.  

  Ingredients

  • 1 Medium pineapple

• Step 5

  Remove the pork from the grill. Lay a large double layer of heavy-duty aluminum foil on a sheet tray. Arrange half the reserved pineapple, half of the red onion, and the garlic cloves in the center of the foil. Place the pork shoulder on top. Arrange the remaining pineapple and red onion rings over and around the pork. Wrap the foil tightly around the pork, crimping the edges to seal. Reinsert the MEATER thermometer through the foil. Return to the grill and continue cooking until the internal temperature reaches 203°F and the bone slides out cleanly, about 3 to 4 hours more. 

  04:00

  225 ˚F / 107 ˚C

  203 ˚F / 95 ˚C

  Ingredients

  • 1/4 Cup garlic cloves, smashed

  • 1 Medium red onion, sliced

• Step 6

  Make the pineapple salsa: In a medium bowl, combine the reserved diced pineapple, red onion, jalapeño, cilantro, and lime juice. Toss to combine and season with salt to taste. Refrigerate until ready to serve. 

  Ingredients

  • 1 Cup finely diced fresh pineapple

  • 1/4 Medium red onion, finely diced

  • 1 Medium jalapeño, seeds and ribs removed, minced

  • 2 Tablespoon finely chopped fresh cilantro

  •  Juice of 1 lime

  •  Kosher salt, to taste

• Step 7

  Transfer the wrapped pork to a cutting board and let rest for 45 minutes to 1 hour. Carefully unwrap, discarding the pineapple and onion and reserving any cooking liquid remaining in the wrap. Pull the pork into chunks, discarding the bone and any large pockets of fat. Shred the meat and transfer to a large bowl. Season with any remaining rub, the reserved cooking liquid and juice from 2 limes. 

  Ingredients

  •  Juice from 2 limes

• Step 8

  Pile the pulled pork into the hollowed-out pineapple shell. Drizzle with BBQ sauce. Serve alongside steamed rice, lettuce cups, pineapple salsa, and sliced scallions, with extra sauce on the side. 

  Ingredients

  •  Steamed white rice

  •  Butter lettuce leaves or lettuce cups

  • 4  scallions, thinly sliced

  •  Traeger BBQ Sauce or your favorite BBQ sauce

  Pro Tip

  Hardwood: Apple pellets provide a light, sweet smoke that echoes the pineapple without competing with it. 

  Make-Ahead: The pulled pork reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a covered baking dish at 300°F with a splash of the BBQ sauce to keep it moist. 

  Serving Tip: For a fun build-your-own setup, set out the rice, lettuce cups, salsa, and scallions in separate bowls alongside the pineapple and let everyone assemble their own.