Paula | Queen of the Grill
Region: CA
Friday 15 May 2026 20:30:42 GMT
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Paula | Queen of the Grill :
Ingredients 🍖 6 - 8 Pineapple Rings 🍖 1 (8-10lb) Pork Butt Roast, Bone-In 🍖 2 cups Pineapple, Juice 🍖 ¼ cup Pork Rub
2026-05-18 21:11:38
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The Unnamed Business :
If i don’t have smoker can I do this on my grill?
2026-05-19 13:54:32
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Maguel dos Santos :
Perfecto
2026-06-23 18:09:14
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Chelsea Uglis :
recipe?
2026-05-17 20:07:51
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Irene Sharp Come Grill With Me :
🔥🔥🔥🔥
2026-05-16 10:14:58
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Patrick Springer :
🔥
2026-06-09 15:36:40
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Paula | Queen of the Grill :
Directions 🍍 Remove the pork butt from its packaging and drain any excess liquid from the pork butt. Pat the pork butt dry with paper towels and discard the paper towels. 🍍 Generously season the pork butt making sure that the roast is coated on all sides. Place the pineapple rings evenly over the pork shoulder, fat side up, and pin with toothpicks. Place the pork butt into a pan and pour the pineapple juice over the top. 🍍 Set the pan into the smoker. Make sure that the pork butt is placed as close to the center of the rack as possible for even cooking. Place a temperature probe into the thickest part of the pork butt, and smoke the pork until it reaches an internal temperature of 201°F. The pork should be deeply browned. 🍍 Once the pork butt reaches its internal temperature, remove the pork butt from the grill and wrap it tightly in foil. Allow the roast to rest for at least 1 hour before shredding.
2026-05-18 21:11:48
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