Pineapple Pulled Pork Sandwich – Cuso Cuts

Ingredients

• ½ pound Pork but/shoulder per person
• Spicy mayo
• Barbecue rub (your favorite)
• Large ripe pineapple (whole)
• Pineapple sparkling water
• Buns
• Prosciutto
• Brie
• Trim the fat off the pork shoulder using a Chef’s Knife . Leave a little for moisture.
• Set up your smoker to 225 degrees F.
• Rub the pork all over with the spicy mayo
• Follow with a sprinkling of rub (the mayo keeps it in place).
• Cook the pork until it reaches 170 degrees F internally.
• Meanwhile cut the top off three inches of the pineapple top (retain whole). If you have a quality Stainless Steel blade , they work great!
• Core the pineapple, leaving ½ inch of fruit at the internal edge.
• Remove the pork.
• Transfer it to the cored pineapple. If you need to trim the pork at the top so it fits, do so. You can always use this in another dish (finish cooking it along with the pineapple to save time).
• Fill the pineapple with flavored sparkling water.
• Return it to smoke, standing, until the meat reaches 200 degrees F.
• Cool and shred the pork. Mix it with barbecue sauce.
• Slice the smoked pineapple, removing the skin, to make thin rings for your sandwich.
• Lightly toast your buns
• Stack with consecutive layers of pork, pineapple slices, prosciutto, brie, and repeat.
• 2 cups ketchup
• ¼ cup tomato paste
• ⅓ cup vinegar
• ¼ Worcestershire
• ½ cup light brown sugar, firmly packed
• ⅓ tsp red pepper powder (optional)
• ½ cup white onion, finely minced
• 4 cloves garlic, finely minced
• ½ cup pineapple, minced (from your reserved core)
• ¾ cup bourbon
• 1 Tbs smoky paprika
• ¼ tsp ground ginger
• ¼ cup molasses
• ½ tsp cracked pepper
• ½ Tbs sea salt
• Simmer the onion, garlic, pineapple, and vinegar over a low flame until the onion is soft.
• Add all the remaining ingredients.
• Bring to a rolling boil, then reduce the heat to medium-low
• Simmer for 20 minutes.
• Store in the refrigerator.