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“Hey there, fellow pitmasters! Get ready to tantalize your taste buds with a culinary masterpiece of Smoked Pineapple Carnitas Tacos. Picture this: succulent pork carnitas paired with the sweetness of smoked pineapple, all infused with the zing of citrus and fresh herbs. With the perfect touch of char and smokiness courtesy of the Yoder YS640, this recipe is guaranteed to be a hit at your next family dinner. Let’s fire up those pits and get cooking!”
INGREDIENTS
- Pork Butt
- Fury's Al Pastro Hot Sauce
- Fire & Smoke Society's Hot For Peacher rub
- Pineapple
- 1 C Pineapple Juice
- Red Onion
- Yellow Onion
- Optional: Fire-roasted Corn
- 8oz Container of Sour Cream
- Half a Bunch of Cilantro
- 1 tbsp Back Eddy's Southwest Seasoning
- 1 tbsp of Milk
CILANTRO CREAMA
INSTRUCTIONS
- Start with a pork butt and remove the bone, fat cap, and cut into even palm sized pieces
- Rub pork pieces with Fury’s Al Pastro hot sauce as a binder.
- Heavily season each piece of pork with an even amount of Fire & Smoke Society’s Hot For Peacher rub.
- Set up your smoker for an indirect cook at 225°F. I am using the Yoder Smokers YS640 pellet grill with Big Boy Ash Kicken’ Competition Blend Pellets.
- Place your pork pieces on the top rack, evenly spaced, and insert your temp probes into a couple of your largest pieces.
- Once your pork has reached an internal temperature of 175°F (about 4 hours), add the pork to a roaster pan along with some sliced onions, pineapple juice, and half a can of beer. Cover tightly and place it back on the smoker.
- Having removed your fresh pineapple’s skin and crown, it’s also time to place it on the top rack of the smoker.
- Bump up the temperature of the smoker to 275°F and cook until the pork has become probe tender, usually about 205°F.
- Remove the pork and the fresh pineapple from the smoker.
- While the pork is resting, combine sour cream, half a bunch of cilantro, 1 tbsp Back Eddy’s Southwest Seasoning, and 1 tbsp of milk (to thin the mixture) and blend until incorporated.
- Dice the red onion and smoked pineapple, and any other topping you’d like to add. I added some fireroasted corn Finally, chop the pork into an even mixture then build your tacos!
“Hey there, fellow pitmasters! Get ready to tantalize your taste buds with a culinary masterpiece of Smoked Pineapple Carnitas Tacos. Picture this: succulent pork carnitas paired with the sweetness of smoked pineapple, all infused with the zing of citrus and fresh herbs. With the perfect touch of char and smokiness courtesy of the Yoder YS640, this recipe is guaranteed to be a hit at your next family dinner. Let’s fire up those pits and get cooking!”
INGREDIENTS
- Pork Butt
- Fury's Al Pastro Hot Sauce
- Fire & Smoke Society's Hot For Peacher rub
- Pineapple
- 1 C Pineapple Juice
- Red Onion
- Yellow Onion
- Optional: Fire-roasted Corn
- 8oz Container of Sour Cream
- Half a Bunch of Cilantro
- 1 tbsp Back Eddy's Southwest Seasoning
- 1 tbsp of Milk
CILANTRO CREAMA
INSTRUCTIONS
- Start with a pork butt and remove the bone, fat cap, and cut into even palm sized pieces
- Rub pork pieces with Fury’s Al Pastro hot sauce as a binder.
- Heavily season each piece of pork with an even amount of Fire & Smoke Society’s Hot For Peacher rub.
- Set up your smoker for an indirect cook at 225°F. I am using the Yoder Smokers YS640 pellet grill with Big Boy Ash Kicken’ Competition Blend Pellets.
- Place your pork pieces on the top rack, evenly spaced, and insert your temp probes into a couple of your largest pieces.
- Once your pork has reached an internal temperature of 175°F (about 4 hours), add the pork to a roaster pan along with some sliced onions, pineapple juice, and half a can of beer. Cover tightly and place it back on the smoker.
- Having removed your fresh pineapple’s skin and crown, it’s also time to place it on the top rack of the smoker.
- Bump up the temperature of the smoker to 275°F and cook until the pork has become probe tender, usually about 205°F.
- Remove the pork and the fresh pineapple from the smoker.
- While the pork is resting, combine sour cream, half a bunch of cilantro, 1 tbsp Back Eddy’s Southwest Seasoning, and 1 tbsp of milk (to thin the mixture) and blend until incorporated.
- Dice the red onion and smoked pineapple, and any other topping you’d like to add. I added some fireroasted corn Finally, chop the pork into an even mixture then build your tacos!
