Red Wine Pulled Pork with Pineapple Honey Glaze
Author
This pork butt starts with a red wine marinade, then heads to the smoker with yellow mustard and two barbecue rubs. It finishes in a foil pan with brown sugar, butter, honey, and pineapple juice before being pulled and mixed with the pan juices.
Watch How to Make It
The process includes an overnight option for the wine marinade and a 1-2 hour rest after smoking. Plan for both stages before getting started so the pork can move from the marinade to the smoker, then rest before pulling.
Why You'll Love This Recipe
The pork is coated first with yellow mustard, followed by Heath Riles BBQ Pecan Rub and Heath Riles BBQ Honey Rub. After the uncovered portion of the cook, the pork is seasoned again and placed in a foil pan with brown sugar, butter, honey, and pineapple juice.
The cook uses internal temperature as a guide at two points. The final check is probe tenderness – the thermometer or probe should slide into the meat with very little resistance before the pork is removed from the smoker.
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Ingredients You'll Need
Start with an 8-12 pound pork butt and two bottles of Roscato Rosso Dolce red wine for the marinade. Yellow mustard is applied after the pork is removed from the wine and patted dry.
Heath Riles BBQ Pecan Rub and Heath Riles BBQ Honey Rub are used for the initial seasoning and again before the foil pan is covered. The finishing ingredients are 1/2 stick butter, 1/3 cup light brown sugar, 4 tablespoons honey, and 1/2 cup pineapple juice.
How To Make It
Marinate- Place the pork butt in a large pan or container and pour the red wine over it. Cover and refrigerate for up to 24 hours. Remove the pork from the wine and discard the marinade. Pat the pork dry with paper towels. Coat the entire pork butt with yellow mustard, then generously season with the Pecan Rub followed by the Honey Rub.
Preheat your smoker to 250°F. Place the pork butt directly on the smoker and cook uncovered until the internal temperature reaches about 170°F and a nice bark has formed. Place the pork into a foil pan. Lightly season again with both rubs. Sprinkle the brown sugar over the top. Cut the butter into 4 pieces and place them on top, then drizzle with honey.
Pour the pineapple juice into the bottom of the pan and tightly cover with foil. Return the pork to the smoker and cook until the internal temperature is above 200°F. The temperature is only a guide-the pork is done when it is probe tender. Your thermometer or probe should slide into the meat with very little resistance.
Remove from the smoker and let it rest for 1-2 hours in a cooler, resting bag, or warm oven. If you’re hungry and can’t wait that long, just give it as much resting time as you can. Pull the pork apart, mix it with the juices in the pan, and serve.
Pulled Pork Sandwich: Pile everything onto a brioche bun: BBQ sauce. Red wine pulled pork. Pepper jack cheese. Jalapeño cream cheese. Coleslaw. Pepper jelly or spicy bacon jam.
Marinate the pork butt in the red wine, covered in the refrigerator, for up to 24 hours. Preheat the smoker to 250F. Place the pork in a foil pan after it reaches about 170F internal temperature and has formed a nice bark. Add the rubs, brown sugar, butter, honey, and pineapple juice, then cover the pan tightly with foil. Cook the pork until it is above 200F internal temperature and probe tender. The probe or thermometer should slide into the meat with very little resistance. Let the pork rest for 1-2 hours in a cooler, resting bag, or warm oven before pulling it apart and mixing it with the juices in the pan.Frequently Asked Questions
How long can I marinate the pork butt in red wine?
What temperature should I set the smoker for Red Wine Pulled Pork?
When should I wrap the pork butt?
How do I know when the pulled pork is done?
How long should the pork rest before pulling?
Wrapping Up
This pork moves from a red wine marinade to the smoker, then rests before being pulled and mixed with the pan juices. Recipe created by Around The Fire Cooking for Trust Me Try It.
Ingredients
- 8-12 lb pork butt
- 2 bottles Roscato Rosso Dolce red wine
- 4 tbsp yellow mustard
- Heath Riles BBQ Pecan Rub
- Heath Riles BBQ Honey Rub
- 1/2 stick butter
- 1/3 cup light brown sugar
- 4 tbsp honey
- 1/2 cup pineapple juice
Instructions
- Marinate- Place the pork butt in a large pan or container and pour the red wine over it. Cover and refrigerate for up to 24 hours.
- Remove the pork from the wine and discard the marinade. Pat the pork dry with paper towels. Coat the entire pork butt with yellow mustard, then generously season with the Pecan Rub followed by the Honey Rub.
- Preheat your smoker to 250°F. Place the pork butt directly on the smoker and cook uncovered until the internal temperature reaches about 170°F and a nice bark has formed.
- Place the pork into a foil pan. Lightly season again with both rubs. Sprinkle the brown sugar over the top. Cut the butter into 4 pieces and place them on top, then drizzle with honey.
- Pour the pineapple juice into the bottom of the pan and tightly cover with foil.
- Return the pork to the smoker and cook until the internal temperature is above 200°F. The temperature is only a guide-the pork is done when it is probe tender. Your thermometer or probe should slide into the meat with very little resistance.
- Remove from the smoker and let it rest for 1-2 hours in a cooler, resting bag, or warm oven. If you’re hungry and can’t wait that long, just give it as much resting time as you can.
- Pull the pork apart, mix it with the juices in the pan, and serve.
- Pulled Pork Sandwich: Pile everything onto a brioche bun: BBQ sauce. Red wine pulled pork. Pepper jack cheese. Jalapeño cream cheese. Coleslaw. Pepper jelly or spicy bacon jam.
