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[pmillen]

To me, that is a much better fit then cole slaw!

Agreed.

[Kristin Meredith]

Looks good!

[LowSlowJoe]

The salsa is good on the sandwich,  however it's not nearly spicy enough for me...  I'm thinking of doing another batch with a little habanero in the mix...  I also will likely smoke the pineapple longer in effort to get more of the smokey flavor to come through.

[yorkdude]

Man that's a great looking salsa and pork.
My guess is that'll be a big hit.

[LowSlowJoe]

To me, that is a much better fit then cole slaw!

 

 I love good slaw, but I never quite understood why people think it would go good on top of pulled pork...

   With my 'salsa'... it's mostly salsa in name only, because I didn't know what else to call it.    All it really is , is grilled pineapple that was sprinkled with something resembling Memphis dust ( without hardly any salt , and some Chipitole powder in the mix )... and well, it wasn't so much grilled as it was smoked on the top shelf of my PG500, for a bit over a hour , while I was cooking the butt. 

    I think I could really get to like the grilled pineapple condiment with a little more tweaking...  The smokey flavor on the cooked pineapple really provides a interesting flavor.   I'd like to have a bit more heat in the end result, but ideally , keeping the 'yellow' color in the pineapple as much as possible.  That' why I'm thinking maybe a tiny bit of yellow, or orange habanearo sort of peppers would kick the spice level up a notch without changing the color like more 'red' colored powders...   I do like the bits of green jalapeno's in the salsa, I think that adds to the 'Hawaiian' look for me, like the green tops of a pineapple...

   Anyway, I am reasonably happy with the overall flavors... but then, I do think there's room to make it better.

[pmillen]

At what temperature did you smoke the butt?

I'm actually more interested in the pineapple's cooking temperature, LHt/HHt and IT when you pulled it.  I'm thinking of making a huli-huli pulled chicken variation.  (See, you're inspirational.)

[Kristin Meredith]

I got a second in an anything butt one time with a mahi mahi with a pineapple jalapeno sauce.  It sound like too much, but the recipe I used called for equal amounts of pineapple and jalapeno and it came out great (judges must have like it also).  So more jalapeno would probably be a good thing.  Ever thought of adding a little coconut milk to the sauce for a real Hawaiian taste?

[LowSlowJoe]

At what temperature did you smoke the butt?

I'm actually more interested in the pineapple's cooking temperature, LHt/HHt and IT when you pulled it.  I'm thinking of making a huli-huli pulled chicken variation.  (See, you're inspirational.)

LHT = 15 ( pretty much always is ), HHT = 35 ( I think ) for temperature up to 285F... above 285F, HHT would have been 65.

 I started out at like 250F, but quickly turned that down to 230F..  I went like that for about 6 hours, then I threw in the Pineapple on the top shelf, this caused the temperature readings to drop, I assume from evaporative cooling, but that is what the dip is in the temperature on the graph... it also happens to be when I basted the butt with this pineapple/jalapeno marinade I had soaked the butt in prior to cooking..  I got impatient near the end and started raising the temperature  up toward 285F and somewhere about two hours before I finished, I cooked 18 chicken wings on the top shelf above the butt , I covered the butt loosely with tinfoil at that time, to keep chicken drippings off it...  After the wings and foil were removed, I took the butt internal temp up to 195F... The whole process took like 15 hours. ( started at 3:30AM, finished at 6:30PM, ambient temperatures were around 32F the entire time )

Here's a output of the whole cook... 

https://share.fireboard.io/50062F

[LowSlowJoe]

Pineapple in a nutshell...  was on for about 1.5 hours (9:06AM to 10:33), cooked on upper shelf ( zone 3 ), temperature was right around 242F in that area, before I put the tray of pineapple there... during the time I was cooking it, the temperature readings were around 230F, the probe closest to the pineapple was sitting like 2 inches bellow that rack full of pineapple... 

 If/when I do it again, I'll probably cook the pineapple at a little lower temperature and let it sit in there for at least 2.5 hours, maybe 3 to try and get more smoke on it.

[LowSlowJoe]

Also... to be very clear... Most of the color on these pineapple hunks is a result of the Memphis style dust that I put on top of the pineapple... there was a little browning from the heat, but mostly this color is from the spice mixture... 

[LowSlowJoe]

This is the pineapple before it went out to the grill

[Bentley]

You can go all Westwood and call it a Smoked Pineapple Relish infused with Chipitole...Ohh, and work Mango in there some where...Oh I forgot, it is not 2006...

With my 'salsa'... it's mostly salsa in name only, because I didn't know what else to call it.    All it really is , is grilled pineapple that was sprinkled with something resembling Memphis dust ( without hardly any salt , and some Chipitole powder in the mix