January 31, 2023
Ingredients
1 pork shoulder
1 whole pineapple
1 tbsp cumin seeds, toasted and crushed
1 small dried red chile, broken into small pieces, stem removed
1 tsp cayenne pepper
1 tsp garlic powder
1 shallot, finely diced
1/2 cup good bourbon
2 tbsp brown sugar
Juice and zest from 1 lime
2 tsp dijon mustard
Kosher salt and pepper
1/2 cup Good Bourbon
1/4 cup butter
tortillas, preferably home made...and toasted/browned a little more than usual...you want them a bit crunchy so they don't get soggy from the pineapple
Process
Liberally salt the pork shoulder (or pork butt) and place on a grill over a fire. It will cook for 4-5 hours over indirect heat.
Slice the peel off the sides of the pineapple (reserve these) but leave the top and bottom intact. Set over the fire as well, even further from heat.
Make the glaze, and baste the meat and pineapple about every 45mn. Combine all other ingredients in a saucepan (except for the tortillas) and add the pineapple skins. Bring to a boil and then reduce to simmer. You can do this over the fire or on the stove. Simmer until the sauce thickens, is reduced by half and coats the back of a spoon. Baste the meat and pineapple with this sauce.
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