Holy deliciousness. Smoke Kulua-style smoked bone in pork shoulder on the Traeger pellet grill with caramelized pineapples – low and slow! This easy smoker recipe can feed a crowd. And it has a perfectly balanced salty and sweet taste that everyone loves! Let’s make it… | sipbitego.com
For extra Kulua style pork flavoring while smoking wrapped in butchers paper
1pineappleoutside removed and cut 4 pieces / about 2” discs
¼cupbrown sugar
Instructions
Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 250 degrees F.
Season bone in pork shoulder with BBQ rub, massaging it in all over.
Smoke it. Also add a water pan to the smoker so it helps steam the bone in pork shoulder while it smokes. (I usually use a loaf pan or a small metal brownie pan and fill it with a couple inches of water. I set it to the side of the pork.)
Spritz bone in pork while it smokes. Add apple cider vinegar and water to a spray bottle. Spritz the top and sides of smoking bone in pork while it cooks, about once an hour.
Remove pork shoulder from the smoker once it reaches degrees 150 - 170 degrees F.
Preheat smoker to 300-350 degrees F. (I recommend increasing the temperature of the smoker at this point so you don’t run into stalling issues as the pork finishes cooking)
Wrap pork shoulder in butcher's paper with pineapple and brown sugar. To do this, first spritz the butcher's paper with some apple cider and water mixture. Then add 2 slices of pineapple, touching each other, to the center of the butcher's paper. Add half the brown sugar on top of pineapple. Add bone in pork shoulder on top. Then top with remaining brown sugar, and finally, the top layer of pineapple rings. Wrap pork shoulder tightly, like a burrito.
Continue smoking bone in pork shoulder until done. I like to put an internal read thermometer inside of the pork while it smokes so I know when it reaches an internal temperature of 205 degrees F, which means it’s done cooking to pulled-pork-tender meat. Exactly how long to smoke a bone in pork shoulder will depend on the size and how many times the smoker is opened, releasing heat.
Rest pork about 20 minutes, or until it’s cool enough to handle and shred with two forks or shredding tools. (Sometimes we’ll pop the pork, still in the butcher's paper, in a Yeti or cooler to keep warm until serving).