Pineapple Pulled Pork Recipe

Pellet grill recipe provided by John Krumwied

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Prep Time

15 mins

Cook Time

14 hrs


1 Whole Bone-in Pork Butt

Stick of Butter

Mustard & Brown Sugar

Dry Rub (your choice)

Lime Juice

Pineapples & Pineapple Juice




Extra-wide Aluminum Foil or Traeger’s Butchers Paper

Bear Claws


Put in a pan and pat dry

Make a paste of 1 melted stick of butter, 1/2 cup of brown sugar, dry rub of your choice, and melted honey.

Cover pork butt with the paste.

Add 1 cup of lime juice and 2-3 cups of pineapple juice to the pan.

Wrap the top of the pan and refrigerate overnight.

Smoking instructions

Bring your pellet grill to 225 degrees.

Place the pork butt on smoker, fat side down and smoke until the internal temp is 165 degrees.

At 165, pull the pork butt and smother with your desired dry rub and melted honey.

In a pan or foil pack, add pineapples, pineapple juice and your desired amount of dry rub. Fully wrap.

Cook until the pork reaches an internal temperature of 204 degrees. Once done, let the pork rest for 45 minutes in the foil packet.

Written by David Strader

Hi, my name is David Strader and I’m the grill newb behind all the great grill reviews, recipes, tips and guides on Why a newb, you may ask? Because I’m no pit master, grill pro or well-known competition smoker. I’m really just your ‘average joe’ who enjoys the outdoors, grilling, trying new things and helping others like me along the way. On a more personal note, I’m a blessed husband, proud daddy to my beautiful daughter and new-born son, favored minister and student pastor.


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