Charred Pineapple and Jalapeño Pulled Pork Sliders

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-cooked pulled pork served on mini buns with a smoky charred pineapple and jalapeño salsa for a spicy-sweet bite. This caribbean-inspired bbq & smoked ready in about 330 minutes pairs boneless pork shoulder, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 300 min Serves 12 Caribbean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 2 tsp kosher salt, 1 tsp black pepper, 1 tbsp smoked paprika, and 1 tsp garlic powder in a small bowl. Rub this spice blend all over 3 lbs boneless pork shoulder. Coat the pork with 2 tbsp yellow mustard to help the rub adhere.
  2. Step 2: Set up a grill for indirect cooking and preheat to 300°F. Place the pork shoulder on the cooler side of the grill and smoke or cook slowly for 4-5 hours until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
  3. Step 3: While the pork cooks, grill 1 medium pineapple sliced into rings over direct medium heat for 3-4 minutes per side until deeply charred. Remove and chop into small pieces.
  4. Step 4: Mix the chopped charred pineapple with 1 seeded and chopped medium jalapeño, 1/4 cup finely chopped red onion, 2 tbsp lime juice, and 2 tbsp chopped cilantro to make the salsa.
  5. Step 5: Once the pork is done, shred it with two forks. Serve pulled pork on 12 mini slider buns topped with generous spoonfuls of the pineapple-jalapeño salsa.

Frequently asked questions

How long does Charred Pineapple and Jalapeño Pulled Pork Sliders take to make?

Total time is about 330 minutes (30 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Pineapple and Jalapeño Pulled Pork Sliders?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless pork shoulder from drying out.

Can I substitute ingredients in Charred Pineapple and Jalapeño Pulled Pork Sliders?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Pineapple and Jalapeño Pulled Pork Sliders for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Pineapple and Jalapeño Pulled Pork Sliders?

Caribbean bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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