Pineapple Pulled Pork Recipe

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.

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.