Start with a six pound pork shoulder and butterfly the meat (or have your butcher do it for you) so it’s laid out to about 1 1/2″ thick. Then liberally spread both sides with Stubb’s Pork Spice Rub. Stick the pork in the fridge and let it soak in the flavors overnight. The next morning take the pork out of the fridge and let it come to temperature while you make some quick pickled onions.
For the quick picked onions, place the red onions in a bowl, pour the apple cider vinegar over them and let it soak for an hour.
To make the basting sauce, in a small pot over the stove, combine ½ bottle of Stubb’s Spicy Bar-B-Q Sauce with ½ bottle of Stubb’s Sticky Sweet Bar-B-Q Sauce, pineapple juice and worchestershire sauce, mix until well blended and cook it down until thick and savory. It has just the right heat and sweet with a bit of tang.
To get the wood chips ready, soak the wood chips before putting them in the smoking box — so they actually smoke instead of burning.
Use an indirect grilling method to smoke/cook the pork. On a gas grill, that means turning on one burner, setting the wood chips over that burner and placing the pork on the opposite side of the grill. Smoke the pork like this for about an hour before switching to a direct grilling method – meat on heat. Wait until the shoulder is almost done (it is done when internal temperature reaches 160° F) before liberally brushing it with the basting sauce. Remove the pork from the grill and let rest for 15 minutes before slicing.
While the pork rests, grill the sliced pineapple for a couple minutes on each side.
Assemble sandwiches – buns, grilled pineapple, slices of pork, add a little cilantro and more Bar-B-Q Sauce and