Smoked Tiki-Style Pork Shoulder with Pineapple Salsa

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-smoked pork shoulder infused with tropical spices and served with a bright pineapple salsa to balance the rich flavors. This Caribbean-inspired barbecue recipe, ready in about 380 minutes, pairs pork shoulder, smoked paprika, ground allspice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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: 20 min Cook: 360 min Serves 6 Caribbean cuisine 450 cal/serving

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Ingredients

3 lbs pork shoulder
1 tbsp smoked paprika
1 tsp ground allspice
2 tbsp brown sugar
1 tbsp salt
1 tsp black pepper
1 tsp garlic powder
1 cup pineapple, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
2 tbsp fresh cilantro, chopped
2 tbsp lime juice
1 tsp jalapeño, minced

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Instructions

Step 1: In a small bowl, combine 1 tbsp smoked paprika, 1 tsp ground allspice, 2 tbsp brown sugar, 1 tbsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Rub this spice mix evenly over the entire surface of the 3 lb pork shoulder.
Step 2: Preheat smoker to 225°F. Place the seasoned pork shoulder on the smoker rack and smoke for approximately 6 hours or until internal temperature reaches 195°F, ensuring tender, pull-apart meat.
Step 3: While pork smokes, prepare pineapple salsa by mixing 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp minced jalapeño in a bowl. Chill until ready to serve.
Step 4: Once pork is done, let rest 20 minutes, then shred. Serve with chilled pineapple salsa on the side.