Al Pastor Pulled Pork Sandwich
 Today I’m switching up the norm with these Al Pastor Pulled Pork Sandwiches with the help of King’s Hawaiian. Traditional Al Pastor in Mexican cuisine is cooked on a vertical spit to form thinly sliced pork, then served as Al Pastor Tacos or Al Pastor Nachos. I took some inspiration from my favorite taco nights and modified the key ingredients into an easy recipe for home cooks! We are going to marinate these bone-in pork shoulders overnight in the classic Al Pastor style marinade. Then we’ll smoke them low and slow until they are falling off the bone. I also added some BBQ sauce, cured and seared pineapples, and the ever delicious King’s Hawaiian burger buns. Put it all together, and you have an epic dinner! Why You’ll Love This Al Pastor Pulled Pork Sandwich If you have never had an al pastor taco, then you are truly missing out. They are one of my favorite dinner meals because they combine the best of every flavor profile. You have savory, sweet, sour, and more all in one single bite. They also make for the most epic of meals as they are uniquely cooked on a vertical skewer next to the fire. So why did I want to switch it up with this Al Pastor Pulled Pork Sandwich? The answer is: when you combine three amazing things together, you get something triple amazing! The first thing is the al pastor flavor, because like I said above, it is delicious in every way. The second is the tender pork. Pulled pork is one of the staple pieces of barbecue cuisine. It is succulent and savory, and when done right, it can be one of the most tender foods you ever consume. However, it takes 8-10 hours in order to cook, and these Al Pastor Pulled Pork Sandwiches are no different. The cooking process is pretty straightforward though, so don’t let it scare you. The last benefit is that this recipe utilizes the King’s Hawaiian Burger Buns instead of corn tortillas. These rolls are out-of-this-world delicious. They are the hint of sweetness that the pulled pork sandwich needs for balanced flavor. The fun thing is the use of pineapple juice in the bread, as well as its use in the marinade and the sweet pineapple slices! Overall, you can only hit the ideal flavor when you have all three of these amazing things working together. Pineapple Pros Now, let us not forget that there are a few more ingredients that make this sandwich the best homemade Al Pastor recipe available! Curing some pineapples overnight with sugar, salt, and cinnamon helps to add a nice, sweet, fruity flavor onto the sandwich the next day. These pineapples really make the other pineapple flavor shine bright on this rich sandwich. Finally, you need to add some of your favorite BBQ sauce on top. I prefer a spicy sauce, as it helps to balance all the sweet and savory flavors you have going on the sandwich. In the end, this Al Pastor Pulled Pork Sandwich is a game-changer and a crowd pleaser. This recipe can easily serve 8-10 people during your weekend events. Just make sure to grab some of those King’s Hawaiian Burger Buns! They make all the difference. For more with pineapple, check out my Pineapple Sriracha Shrimp Bowls, Sweet Pineapple Teriyaki Salmon and Cherry Chipotle Glazed Ham. Ingredients for Al Pastor Pulled Pork Sandwiches Pork: 2 Bone In Pork Shoulders1 pack of KING’S HAWAIIAN Original Sweet Hamburger Buns1.5 tbsp of melted Butter for buns1.5 cups of your Favorite BBQ Sauce 2 Bone In Pork Shoulders 1 pack of KING’S HAWAIIAN Original Sweet Hamburger Buns 1.5 tbsp of melted Butter for buns 1.5 cups of your Favorite BBQ Sauce Al Pastor Marinade: 1 cup of Fresh Pineapple cubed6-8 Garlic Cloves1/2 of a White Onion1/4 cup of Pineapple Juice1/4 cup of White Vinegar2 tbsp of Chipotle in Adobo1.5 tbsp of Achiote Paste1.5 tbsp of Dried Oregano1 tbsp of Ground Cumin2 tsp of Ground Cinnamon2 tsp of Black Peppers2 tsp of Kosher Salt3 Limes juiced 1 cup of Fresh Pineapple cubed 6-8 Garlic Cloves 1/2 of a White Onion 1/4 cup of Pineapple Juice 1/4 cup of White Vinegar 2 tbsp of Chipotle in Adobo 1.5 tbsp of Achiote Paste 1.5 tbsp of Dried Oregano 1 tbsp of Ground Cumin 2 tsp of Ground Cinnamon 2 tsp of Black Peppers 2 tsp of Kosher Salt 3 Limes juiced Spritz: 1/2 cup of Apple Cider Vinegar1/4 cup of Pineapple Juice2 tsp of Hot Sauce 1/2 cup of Apple Cider Vinegar 1/4 cup of Pineapple Juice 2 tsp of Hot Sauce Pineapples + Cure: 1 Pineapple sliced1/4 cup of Brown Sugar1 tbsp of Kosher Salt2 tsp of Cinnamon 1 Pineapple sliced 1/4 cup of Brown Sugar 1 tbsp of Kosher Salt 2 tsp of Cinnamon Step-By-Step Instructions for Pulled Pork Sandwiches Begin by scoring your bone-in pork shoulders with a sharp knife on the fat cap side. Then, grab a blender and add all the ingredients for the Al Pastor Marinade into it. Blend until smooth. Add your pork to a food safe container, cover it in the marinade and then cover the container. Place the pork into the fridge for at least 4 hours but ideally overnight. In a bag, add your pineapples with the cure ingredients. You’re also going to place these into the fridge for at least 4 hours, but ideally overnight. Smoking Time Preheat your smoker to medium heat (275F) for indirect cooking. Add some hickory wood for added smoky flavor if desired. Pull your marinated meat out of the fridge 30 minutes before cooking to bring it to room temperature. Add the pork to the smoker and smoke until it reaches 165F internal (about 4-5 hours). After 2 hours of smoking, start to spritz the marinated pork every 30 minutes. Once the pork has reached 165F, pull it off the smoker and wrap in butcher paper or aluminum foil. Place it back onto the smoker and cook until it reaches 203F internal (about 4-6 hours). Once the pork al pastor is done, pull it off and let it rest in an unheated oven for 30-60 minutes. While the pork rests, warm up your BBQ sauce and sear each cured pineapple for 30-45 seconds per side over high heat until well caramelized. Lightly butter your Hawaiian Burger Buns and gently toast them over the fire for 15-20 seconds. Finally, it’s time to create your BBQ pulled pork sandwich! Pull your cooked pork apart and begin building your sandwich. Start with your Hawaiian Burger Bun, grilled pineapple, handful of shredded pork, and top with BBQ Sauce. Enjoy! What to Serve with Al Pastor Pulled Pork Sandwiches As you know, this recipe is perfected by including pineapple juice in the buns and caramelized pineapple on the sandwiches. If you’re a true pineapple connoisseur, then bring it in on the side as well. Try some pineapple salsa with lime chips plus this pulled pork sandwich recipe and your taste buds will sing! Pork: ▢ 2 Bone In Pork Shoulders▢ 1 pack of KING’S HAWAIIAN Original Sweet Hamburger Buns▢ 1.5 tbsp of melted Butter for buns▢ 1.5 cups of your Favorite BBQ Sauce ▢ 2 Bone In Pork Shoulders ▢ 1 pack of KING’S HAWAIIAN Original Sweet Hamburger Buns ▢ 1.5 tbsp of melted Butter for buns ▢ 1.5 cups of your Favorite BBQ Sauce Al Pastor Marinade: ▢ 1 cup of Pineapples cubed▢ 6-8 Garlic Cloves▢ 1/2 of a White Onion▢ 1/4 cup of Pineapple Juice▢ 1/4 cup of White Vinegar▢ 2 tbsp of Chipotle in Adobo▢ 1.5 tbsp of Achiote Paste▢ 1.5 tbsp of Dried Oregano▢ 1 tbsp of Ground Cumin▢ 2 tsp of Ground Cinnamon▢ 2 tsp of Black Peppers▢ 2 tsp of Kosher Salt▢ 3 Limes juiced ▢ 1 cup of Pineapples cubed ▢ 6-8 Garlic Cloves ▢ 1/2 of a White Onion ▢ 1/4 cup of Pineapple Juice ▢ 1/4 cup of White Vinegar ▢ 2 tbsp of Chipotle in Adobo ▢ 1.5 tbsp of Achiote Paste ▢ 1.5 tbsp of Dried Oregano ▢ 1 tbsp of Ground Cumin ▢ 2 tsp of Ground Cinnamon ▢ 2 tsp of Black Peppers ▢ 2 tsp of Kosher Salt ▢ 3 Limes juiced Spritz: ▢ 1/2 cup of Apple Cider Vinegar▢ 1/4 cup of Pineapple Juice▢ 2 tsp of Hot Sauce ▢ 1/2 cup of Apple Cider Vinegar ▢ 1/4 cup of Pineapple Juice ▢ 2 tsp of Hot Sauce Pineapples + Cure: ▢ 1 Pineapple sliced▢ 1/4 cup of Brown Sugar▢ 1 tbsp of Kosher Salt▢ 2 tsp of Cinnamon ▢ 1 Pineapple sliced ▢ 1/4 cup of Brown Sugar ▢ 1 tbsp of Kosher Salt ▢ 2 tsp of Cinnamon Marinate the pork Begin by scoring your bone in pork shoulders on the fat cap side. In a blender, add all the ingredients for the Al Pastor Marinade. Blend until smooth. Add your pork to a food safe container, cover in the marinade and then cover the container. Place the pork into the fridge for at least 4 hours but ideally overnight. Begin by scoring your bone in pork shoulders on the fat cap side. In a blender, add all the ingredients for the Al Pastor Marinade. Begin by scoring your bone in pork shoulders on the fat cap side. In a blender, add all the ingredients for the Al Pastor Marinade. Blend until smooth. Add your pork to a food safe container, cover in the marinade and then cover the container. Blend until smooth. Add your pork to a food safe container, cover in the marinade and then cover the container. Place the pork into the fridge for at least 4 hours but ideally overnight. Place the pork into the fridge for at least 4 hours but ideally overnight. Cure the Pineapple In a bag, add your pineapples with the cure ingredients. Place them into the fridge for at least 4 hours but ideally overnight. In a bag, add your pineapples with the cure ingredients. Place them into the fridge for at least 4 hours but ideally overnight. In a bag, add your pineapples with the cure ingredients. Place them into the fridge for at least 4 hours but ideally overnight. Prep the Smoker Preheat your smoker to 275F for indirect cooking. Add some hickory wood for added flavor if desired. Preheat your smoker to 275F for indirect cooking. Preheat your smoker to 275F for indirect cooking. Add some hickory wood for added flavor if desired. Add some hickory wood for added flavor if desired. Smoke the pork Pull your pork out 30 minutes before cooking to bring to room temperature. Add the pork to the smoker and smoke until it reaches 165F internal (about 4-5 hours). After 2 hours of smoking, spritz the pork every 30 minutes. Pull your pork out 30 minutes before cooking to bring to room temperature. Pull your pork out 30 minutes before cooking to bring to room temperature. Add the pork to the smoker and smoke until it reaches 165F internal (about 4-5 hours). Add the pork to the smoker and smoke until it reaches 165F internal (about 4-5 hours). After 2 hours of smoking, spritz the pork every 30 minutes. After 2 hours of smoking, spritz the pork every 30 minutes. Wrap the pork Once the pork has reached 165F, pull it off the smoker and wrap in butcher paper or aluminum foil. Place it back onto the smoker and cook until it reaches 203F internal (about 4-6 hours). Once the pork is done, pull it off and let rest in an unheated oven for 30-60 minutes. Once the pork has reached 165F, pull it off the smoker and wrap in butcher paper or aluminum foil. Place it back onto the smoker and cook until it reaches 203F internal (about 4-6 hours). Once the pork has reached 165F, pull it off the smoker and wrap in butcher paper or aluminum foil. Place it back onto the smoker and cook until it reaches 203F internal (about 4-6 hours). Once the pork is done, pull it off and let rest in an unheated oven for 30-60 minutes. Once the pork is done, pull it off and let rest in an unheated oven for 30-60 minutes. Sear the Pineapple While the pork rests, warm up your BBQ sauce and sear each cured pineapple for 30-45 seconds per side over high heat until well caramelized. Lightly butter your Hawaiian Burger Buns and gently sear over the fire for 15-20 seconds. While the pork rests, warm up your BBQ sauce and sear each cured pineapple for 30-45 seconds per side over high heat until well caramelized. While the pork rests, warm up your BBQ sauce and sear each cured pineapple for 30-45 seconds per side over high heat until well caramelized. Lightly butter your Hawaiian Burger Buns and gently sear over the fire for 15-20 seconds. Lightly butter your Hawaiian Burger Buns and gently sear over the fire for 15-20 seconds. Make and serve the pulled pork sandwiches Finally, pull your pork apart and begin building your sandwich. Start with your Hawaiian Burger Bun, caramelized pineapple, handful of pulled pork and top with BBQ Sauce. Enjoy! Finally, pull your pork apart and begin building your sandwich. Start with your Hawaiian Burger Bun, caramelized pineapple, handful of pulled pork and top with BBQ Sauce. Enjoy! Finally, pull your pork apart and begin building your sandwich. Start with your Hawaiian Burger Bun, caramelized pineapple, handful of pulled pork and top with BBQ Sauce. Enjoy! Calories: 671kcal | Carbohydrates: 59g | Protein: 57g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 191mg | Sodium: 2294mg | Potassium: 1365mg | Fiber: 5g | Sugar: 41g | Vitamin A: 336IU | Vitamin C: 78mg | Calcium: 144mg | Iron: 6mg Categorized as:Appetizer Recipes, Blog, Dinner Recipes, Dinner Recipes, app, Pork Recipes, Recipes, Recipes By Course, Recipes By Ingredient, Recipes by Method, Smoker Recipes Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!