Include in Print View:

Pineapple Express Pulled Pork (With Shatter-Crisp Crackling)

This ain’t your average pulled pork. We’re taking a hulking bone-in pork leg, firing it over live charcoal on a rotisserie, and giving it a tropical makeover with pineapple, rum, and spice. Think smoky, juicy pork that’s been injected with flavour, slow-roasted ‘til it falls apart, then finished with a juicy pineapple rum sauce that soaks into every shred. Oh, and the crackling? It’s next-level. Dried for days, salted at the perfect moment, and blasted with fire until it shatters like porky glass. This is BBQ theatre with a tropical twist—ideal for feeding a crowd and turning heads while you do it.

Prep Time 120 hrs
Cook Time 10 hrs
Rest Time 1 hr
Total Time 131 hrs
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 160  C
Servings: 15
Estimated Cost: 50
Calories: Approximately 600 per serving
Best Season: Summer
Ingredients
    For the Injection Marinade:
  • 200 Ml Pineapple juice (Fresh is best, but carton works)
  • 100 Ml Dark rum (Spiced rum adds extra depth)
  • 2 Tbsp Brown sugar (Light or dark is fine)
  • 1 Whole Lime (Juice only)
  • 1.5 Tsp Garlic paste (Smooth, not chunky)
  • 0.5 Tsp Cayenne pepper (Adjust to taste)
  • 1 Tsp Sea salt (Fine grain)
    • For the Finishing Sauce:
  • 250 Ml Pineapple juice (Fresh or carton)
  • 125 Ml Apple cider vinegar (Adds tang and cuts through richness)
  • 125 Ml Water (To thin the sauce slightly)
  • 30 Ml Dark rum (Same as used in injection)
  • 1 Tbsp Brown sugar (For sweetness and balance)
  • 1 Tsp Sea salt
  • 1 Tsp Garlic powder
  • 1 Tsp Onion powder
  • 0.5 Tsp Chilli powder (Or cayenne, depending on heat preference)
  • 0.5 Whole Lime (Juice only)
  • 1 Tbsp Ketchup or hot sauce (Optional – adds body or extra kick)
    • For the Pork Prep:
  • 1 Whole Pork leg (Bone-in, rind-on, approx. 8–10kg)
  • As needed Sea salt (For rubbing skin)
  • 0.25 Tsp Baking powder (Mix with salt for extra crackle lift)
Instructions
  1. 1
    Stage 1: Safe DefrostingIf frozen, defrost your pork leg in the fridge – not on the counter, not in a bucket, just cold and slow. Budget around 24 hours per 2.5kg. For a beastly 9kg leg, you're looking at 4 full days. Once it’s thawed, you’ve got a 5-day window to cook it.
  2. 2
    Stage 2: Skin Drying TimeAfter defrosting, unwrap the pork and stick it on a wire rack in a tray—skin side up. Leave it uncovered in the fridge for at least 2 days. This turns your fridge into a mini dry-aging zone and tightens up that skin for premium crackle.
  3. 3
    Stage 3: Injecting the FlavourWhisk all your injection marinade ingredients together until smooth. Use a meat injector to plunge that tropical rum-pineapple elixir deep into the thickest parts of the pork (avoiding the skin). Do this the day before the cook.
  4. 4
    Stage 4: Salt That SkinOn cook day morning, pat the skin bone-dry. Score it with a sharp blade if it hasn’t been done already—cut through the skin and fat, but not the meat. Rub in sea salt generously. If you’re feeling cheeky, add a touch of baking powder to help puff up that crackling.
  5. 5
    Stage 5: Fire Up That RotisserieLoad up your charcoal BBQ with a solid bed of fuel and get it burning until the coals are white-hot. Skewer the pork leg onto your rotisserie spit and get it spinning close to the heat for the first 30 minutes. This is when the magic of blistered crackling happens.
  6. 6
    Stage 6: Slow Roast TimeOnce the crackling starts doing its thing, shift the heat to indirect—either by raising the spit or banking the coals. Keep it rotating gently for 5–6 hours, topping up the fire as needed. Your target internal temp is 85–90°C in the thickest part.
  7. 7
    Stage 7: Rest and RechargeWhen you hit that temp, pull the pork and tent it loosely with foil. Let it rest for 30–45 minutes. It’s not just downtime—it’s crucial. Juices reabsorb, fat melts further, and you get ready for the pull.
  8. 8
    Stage 8: Pulling and JuicingWhile the pork rests, simmer your finishing sauce ingredients in a pan for 15–20 minutes. Once the pork is cool enough to handle, shred it into a tray and drizzle the warm sauce bit by bit, mixing gently. Stop when it’s juicy but not swimming.
  9. 9
    Stage 9: Crackling CrownNow for the finale. Break up that blistered crackling into rough shards and scatter it over the pulled pork like crispy confetti. Want to get flash? Drizzle a bit of pineapple-rum reduction over the top for that glossy finish.
Note

Don’t skip the drying phase – it’s the key to crackling that shatters.

You can add a dry rub to the meat side if you fancy, but keep the skin clean.

This pork makes incredible leftovers – tacos, buns, rice bowls… get creative.

Want a glaze for extra wow? Reduce pineapple juice and rum until syrupy, brush it over just before serving.

Keywords: pork leg, pineapple pulled pork, crackling pork, rotisserie BBQ, pineapple rum pork, pulled pork recipe, BBQ pork, crispy crackling, pork leg rotisserie, tropical pulled pork
Read it online: https://www.smokeandsear.world/BBQ-recipes/pineapple-express-pulled-pork-with-shatter-crisp-crackling/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.