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Hawaiian Pulled Pork

The next best thing to a whole hog roast, say aloha to this easy Hawaiian smoked pork shoulder. With an extra kick from our Notorious P.I.G., the pork is smoked then braised in our Big Kahuna pineapple teriyaki sauce. Shred and serve with rice or add to tacos, lettuce wraps and more. 

Hawaiian Pulled Pork

Difficulty: Moderate
Prep time: 15 minutes
Cook time: 6 hours 30 minutes
Serves: 12


6 lbs. 

Bone-in Pork Shoulder
2 oz.  Notorious P.I.G. Pulled Pork Rub 
Red Onion, sliced thinly 
1/2  Pineapple, peeled & sliced into rounds
2 cups Water

8 oz. 

Big Kahuna Pineapple Teriyaki



  1. Place pork shoulder on a sheet tray and use a knife to score the top and bottom in a cross-hatch pattern. 

    Season the pork shoulder with Notorious P.I.G.  Set aside.

  2. Preheat the grill to 250 F.

  3. Set the pork shoulder directly on the grill grate, over indirect heat.  Place a shallow pan containing a 1:4 ratio of cider vinegar to water next to the pork shoulder.  Smoke the pork shoulder for 3 hours.

  4. After 3 hours, remove the pan from the grill, and transfer the pork to a deep cast iron pan, or disposable aluminum pan.  Place ½ of the sliced onion and ½ of the pineapple rounds on the bottom of the pan, then set the pork on top. 

    Pour Big Kahuna on top of the pork, then the remaining onion and pineapple.  Add the water along the side of the pork, then cover with a tight fitting lid, or tent with heavy duty aluminum foil.  Increase the temperature of the grill to 300 F, and allow pork shoulder to braise for 3 to 3 ½ hours, until pork is tender and is easily pulled with tongs.

  5. Remove the pork from the grill, remove the pineapple, then pull the pork directly in the pan, tossing with the onions and sauce reduction.  Serve warm.

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1 comment

  • wow

    roy Turner

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