Ingredients:

• Pineapple Chipotle sauce
• Lane’s Q-Nami rub
• Bone-in pork butt roast
• Pineapple juice
• Crushed pineapple, optional

Instructions:

1. Preheat smoker/grill to 275°F – While pre-heating trim down the fat cap to about 1/8 of an inch.

2. Season pork butt generously with Q-Nami rub and let sit for 15-20 minutes for seasoning to adhere to the meat. Use can use soy sauce or mustard as a binder if desired.

3. Place pork butt on smoker and smoke for 3-4 hours, then spritz the roast with pineapple juice once an hour (should be roughly another 4 hrs) until the internal temp reaches 200-205°F.

If you want, you can wrap around 180 to push through the stall to 202. If you do add some pineapple juice to the wrap.

4. Allow to rest covered or wrapped in foil for about an hour, then shred pork by hand or with BBQ claws.

5. Mix in the crushed pineapple with juice and Pineapple Chipotle sauce into the meat and serve!

Recipe Note

1. Serve alongside some macaroni salad for a iconic Hawaiian lunch experience
2. *PRO TIP* – If your bark gets too dark before the pork butt is done, wrap in foil with some pineapple juice and honey to finish cooking
3. See our full “How to Smoke a Pork Butt” Article for more detailed directions.

Recipe Provided by Lanes BBQ