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Al's BBQ Pulled Pork Sandwich with Pineapple Salsa

Al Roker's recipe for BBQ pulled pork sandwiches with pineapple salsa
TODAY Show: Al Roker cooks up BBQ pulled pork sandwiches with pineapple salsa. -- May 27, 2016Samantha Okazaki / TODAY


Pineapple Salsa
  • 2 cups fresh pineapple, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup red onion, finely chopped
  • 1 tablespoon jalapeno, chopped
  • 1 lime, zested and juiced
  • 1 teaspoon fine sea salt
  • Al's Vinegar Sauce
  • 2 cups apple cider vinegar
  • 1/4 cup ketchup
  • 3 tablespoons packed light brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon Louisiana-style hot sauce
  • 2 teaspoons ground black pepper
  • 1 teaspoon chile powder
  • Pulled Pork Sandwiches
  • 1 5 pound bone-in pork butt
  • 3/4 cup BBQ rub (Al's favorite is Hasty Bake)
  • 3 tablespoons canola oil
  • 1 cup Al's vinegar sauce (recipe above)
  • 1 cup water
  • 1 pack King's Hawaiian buns
  • Chef notes

    Al's pulled pork is the perfect way to feed a crowd with ease.


    For the Pineapple Salsa:

    In a large bowl, toss all of the ingredients together to combine. Cover and refrigerate.

    For Al's Vinegar Sauce:

    In a large bowl, mix together all of the ingredients and set aside.

    For the Pulled Pork:


    Preheat the oven to 325°.


    Place the pork on a cutting board and spread a quarter of the rub all over the surface. Turn over the pork and spread the rub on the other side. With a knife, cut halfway down through the thickest part of the meat. Add the remaining rub and continue to rub over the entire surface and into the sliced areas.


    Add the oil to a deep-bottomed pot or Dutch oven and heat on a burner over medium high heat. Once the oil is hot, add the pork, fat side down, and let sear for 4 to 5 minutes. Combine 1 cup of Al's vinegar sauce with the water, then pour the mixture into the pot. Cover the pot and cook in the oven for 3 hours.


    Remove the pot from the oven and increase temperature to 375°. Transfer the pork to a wire rack placed over a sheet pan. Place the pork back in the oven for 25 to 30 minutes, until it is browned. Remove the pork from the oven and allow it to rest for 10 minutes.


    Place the meat on a cutting board and using two forks, "pull" the meat into shreds. Mix the meat with some of the vinegar sauce. Top buns with the pulled pork, then the pineapple salsa.