Smoked Hawaiian Punch and Pineapple Pulled Pork
Pulled pork has long been a staple of backyard gatherings and family cookouts, but this recipe takes it in a direction you may not expect. Instead of a standard brine or injection, the pork shoulder is soaked overnight in a blend of pineapple juice and Hawaiian Punch Fruit Juicy Red. The natural acidity of the pineapple helps tenderize the meat while the punch adds a vibrant sweetness that balances beautifully with smoke.
Once it hits the smoker, the pork develops that familiar bark and deep, smoky aroma while absorbing spritzes of fruit juice that keep it moist and flavorful. Later, the tray introduces pineapple chunks that steam beneath the pork, adding both texture and tropical brightness to the final pull. The seasoning comes from Revolution Barbecue Kansas City BBQ Rub, a blend that ties the fruity sweetness to the mesquite smoke with a savory backbone of spice. The result is pulled pork that is tender, juicy, and layered with bold flavors that are anything but ordinary.
Smoked Hawaiian Punch and Pineapple Pulled Pork
12
15 minutes
22 hours
370
American
Main Dish
Classic pulled pork is known for its savory bark, juicy interior, and deep smoky character. This version takes those qualities and layers in tropical notes that make the flavor profile truly unique. Pineapple brings acidity and brightness, while the Hawaiian Punch adds a bold sweetness that clings to the meat and lingers on the palate. Instead of clashing with the smoke, these fruity notes mingle with it, giving each bite a balance of sweet, savory, and smoky.
The spice blend from Revolution Barbecue Kansas City BBQ Rub grounds the recipe, adding warmth and complexity that ties the fruit and smoke together. What makes this dish stand out is the way the pineapple contributes both flavor and texture — small bursts of juicy brightness tucked into tender strands of pork. It is rich yet refreshing, bold yet balanced, and the kind of barbecue that invites conversation around the table. This isn’t just pulled pork; it’s a flavor experience that blends tradition with creativity.
Ingredients
blank
- 8 pound bone-in pork shoulder
1 (20 ounce) can pineapple chunks
- 1 (128 ounce) bottle Hawaiian Punch Fruit Juicy Red, withhold 2 cups for spritz and tray
blank
½ cup Revolution Barbecue Kansas City BBQ Rub
blank
2 cups reserved Hawaiian Punch
Directions
- Tenderize The Pork: Using a Jaccard meat tenderizer, pierce the pork shoulder thoroughly on all sides to allow the marinade to penetrate deeper and improve texture.
- Build The Marinade: Place the pork shoulder in an 8-quart container. Open the can of pineapple chunks and pour the juice directly over the pork. Set the pineapple chunks aside, cover, and refrigerate until ready to use during the tray step. Pour in the Hawaiian Punch, withholding 2 cups for spritzing and tray use. Cover and refrigerate the pork overnight.
- Prepare The Pork: Remove the pork from the marinade and pat it dry with paper towels. Season generously with ½ cup Revolution Barbecue Kansas City BBQ Rub on all sides.
- Smoke The Pork: Preheat your smoker to 250 degrees Fahrenheit using mesquite wood. Place the pork directly on the smoker grates and cook for 5 to 6 hours, spritzing every hour with the reserved Hawaiian Punch until the internal temperature reaches 170 degrees Fahrenheit.
- Wrap The Pork: Place the reserved pineapple chunks in the bottom of a disposable aluminum tray. Set the pork fat-side down on top of the pineapple, pour in ½ cup of the reserved Hawaiian Punch, and tightly seal the tray with heavy-duty aluminum foil.
- Finish The Cook: Return the sealed tray to the smoker and continue cooking for an additional 3 to 4 hours until the pork reaches an internal temperature of 203 degrees Fahrenheit.
- Rest The Pork: Remove the tray from the smoker and let it rest, sealed, in an insulated cooler for 1 hour.
- Pull The Pork: Shred the pork directly in the tray and mix it with the softened pineapple chunks before serving.
