Pineapple Express Pulled Pork (With Shatter-Crisp Crackling)
- 7860 Minutes
- Medium
- Pork
This is pulled pork, redefined. We start with a massive bone-in leg of pork and let it slowly rotate over glowing coals, soaking up smoke and heat until it’s irresistibly tender. But this isn’t just about the cook—it’s about the bold island-inspired flavours. A punchy mix of pineapple, dark rum, and warming spices infuses the meat with a rich, sweet-savoury kick. Once it’s meltingly soft, we douse it in a tropical glaze that clings to every juicy strand. And the crackling? It’s an art form—carefully dried, expertly seasoned, and flame-finished to golden, glass-like perfection. It’s a feast for the senses, made to impress and perfect for sharing.
Cooking Method
- Thaw with Thought. Big cuts need big patience. Skip the countertop defrosting—this leg of pork belongs in the fridge. Place it on a tray, uncovered or loosely wrapped, and let it slowly thaw for several days (about 1 day per 2–2.5kg). Got a hefty joint? Start early.
- Prep the Skin Like a Pro. Once thawed, remove any wrapping and set the pork on a rack inside a tray. Pop it back in the fridge, uncovered, skin-side up, for 48 hours. This air-drying step is the secret to getting that crackling razor-sharp.
- Flavour Infusion Time. Whip up a bold marinade using pineapple juice, rum, lime zest, garlic, and a touch of brown sugar. Using a meat injector, push the liquid gold deep into the muscle (avoid the skin side). Do this a full day before cooking to let the flavours permeate.
- Score and Season. On the morning of the cook, pat the skin bone-dry. If it isn’t already scored, use a sharp craft knife to make clean cuts through the skin and fat (not the meat). Rub with coarse sea salt and a pinch of spice—think chilli or fennel—for extra flair.
- Fire Management 101. Light your charcoal barbecue or smoker early and establish a solid heat base. Aim for dual zones: one side hot and direct, the other cooler and indirect. Skewer the pork leg on a rotisserie if available, or use a raised grate and rotate manually.
- The Sear + Slow Combo. Start close to the heat for 30–40 minutes to crisp the skin and begin the Maillard magic. Then back it off and let the meat cook low and slow for several hours, basting occasionally with pineapple juice or a light mop sauce. Internal temp goal: 88–90°C.
- Rest Like a Champion. When the pork hits temp, pull it off the fire and wrap it loosely in foil. Let it rest for 45 minutes to an hour. This step matters—it’s when the meat rehydrates, the fibres relax, and flavour builds.
- Pull and Finish. While resting, reduce your glaze: rum, pineapple juice, a splash of vinegar, and brown sugar simmered to a glossy finish. Shred the pork with forks or fingers and slowly fold in the glaze until every bite is sticky and succulent.
- Crackling Finale. Slice or snap the crackling into shards. Serve it on top or alongside the pulled pork for a contrast of textures. Feeling indulgent? Drizzle a final gloss of rum-pineapple glaze over the top and let the crowd go wild.
The Ingredients
For The Marinade:
For the Sauce:
For the Pork:
What To Serve With Pork
Pineapple Express Pulled Pork brings bold, tropical flavours to the table, so the sides should strike a balance between vibrant, fresh, and comforting. Bright dishes like grilled corn with lime butter, mango or pineapple salsa, and zesty slaw made with red cabbage and coriander help cut through the richness of the pork and echo its fruity notes. Coconut rice or sticky jasmine rice makes a perfect base, soaking up every drop of the rum-spiked glaze. For a little crunch and contrast, consider charred green beans, pickled vegetables, or plantain chips. Whether you’re going full island-style or mixing in some BBQ classics, these sides will round out the meal and let the juicy, spiced pork shine.
