Smoked Pork Shoulder with Tamarind-Honey Glaze & Charred Pineapple Salsa

Sweet, tangy, smoky, spicy—all the flavors playing together like a BBQ symphony. This ain’t your everyday pork shoulder.

Main Ingredients:

• 4–5 lb boneless pork shoulder (or bone-in if you like)
• 2 tbsp yellow mustard (binder)
• 2 tbsp olive oil

Dry Rub:

• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp chipotle powder
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp ground allspice (trust me)
• ½ tsp black pepper

Spritz King: Original Flavor

Charred Pineapple Salsa (for serving):

• 1 cup fresh pineapple chunks, grilled or charred
• ½ red onion, finely chopped
• 1 jalapeño, seeded and diced
• Juice of 1 lime
• Handful of chopped cilantro
• Salt to taste

Instructions

Prep the Pork

• Pat the pork dry and rub with mustard + olive oil mix.
• Coat generously with the dry rub.
• Let sit at room temp while the smoker gets going (about 30–45 mins).
  

Fire Up the Smoker

• Preheat your smoker to 250°F.
• Use pecan or cherry wood for a smooth, rich flavor that won’t overpower the tamarind.
  

Smoke & Spritz

• Place pork shoulder on the grates.
• Smoke uncovered for the first 3 hours, spritzing every 45 minutes with the Original Spritz King spritz.

Wrap & Finish

• Once bark forms and internal temp hits ~160°F, wrap the pork tightly in butcher paper or foil.
• Continue smoking until internal temp reaches 195–203°F for pulling.
• Rest for 30–45 minutes before slicing or shredding.
  

Make the Salsa

• While the pork rests, char pineapple slices on high heat until caramelized.
• Dice and combine with other salsa ingredients. Chill or serve at room temp.

Serving Ideas:

• Serve pork shredded on tacos or rice bowls.
• Spoon pineapple salsa over the top.
• Save the pan juices from the pork wrap, mix them with a bit of the Original Spritz, add some honey and Worcestershire sauce and simmer down to thickened sauce and spoon it over everything like BBQ gold.