Hawaiian Buffalo Pulled Pork

Hawaiian Buffalo Pulled Pork

Ricky iron_fire_cooking

Ricky

Serves

2-4

PREP TIME

15M

COOK TIME

4-8h

MODEL NUMBER

TempSpike

INGREDIENTS

  • Pork butt
  • Pineapple juice
  • Honey mustard
  • Honey BBQ seasoning
  • Buffalo Sauce

HOW TO MAKE HAWAIIAN BUFFALO PULLED PORK

STEP 1:
Marinate your pork overnight in pineapple juice.

STEP 2:
Score the fat cap and apply honey mustard on all sides as a binder. Liberally season all sides with your favorite BBQ seasoning.

STEP 3:
Add pineapple juice to an aluminum pan. For best results, insert aThermoPro TempSpike 500-ft Truly Wireless Meat Thermometerto accurately monitor internal cooking temperatures.

STEP 4:
Cook the pork over the pan at 250°F (121°C). When the internal temperature reaches 165°F-175°F (74°C-79°C), remove from heat. Add a can of pineapple juice to another aluminum pan, and then place the pork in it for the remainder of the cook.
 
STEP 5:
When the pork is around 198°F-202°F (92°C-94°C), pull the pan out and let the pork rest in the juice, for at least one to four hours while covered.
 
STEP 6:
Shred or pull the pork, pour on a 1/4 cup of pineapple juice, and then mix with buffalo sauce. Enjoy!

Tools You Need

ThermoPro TempSpike
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