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A pulled pork sandwich with slaw and cheese sits on a wooden board. Blurred condiment jars are in the background. Text above reads, Red Wine Pulled Pork..

Red Wine Pulled Pork with Pineapple Honey Glaze

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Prep Time: 30 minutes
Cook Time: 12 hours
Total Time: 12 hours 30 minutes
Servings: 20

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.