Wedding Luau (Pron)

Our friends Benny and Rachel just returned from their wedding in Hawaii. To congratulate them, and welcome them home as man and wife, we are having a Luau themed party at The Stetson Bar today at 7 pm.

My wedding gift to them is providing Polynesian Pulled Pork sliders on Kings Hawaiian rolls with fresh Pineapple slices and Pineapple Salsa. A lot of it. Enough to feed the party.

Went to Restaurant Depot and bought four Boston Butts. Almost 40 pounds of meat.



Trimmed the butts of any loose or really thick fat cap and made a Teriyaki-ish injection / marinade. I got the butts all injected and into bags with a little more of the marinade yesterday afternoon.



I woke up this morning at 6 am and got the smoker loaded and fired up. Pulled the butts from their bath and sprinkled a little black pepper on them. I can't over do the spices as someone is a wimp (Rachel). No biggie. The Pineapple Salsa will be spicy.



Miru thinks the Teriyaki smells good. He's already licking his lips.



The smoker was up to temp and burning pretty clean by just after 7 am, so I loaded her up and got things going.



I have a lot of pineapple to slice, but I need a couple more hours of sleep first...



To be continued...

A little over an hour in and one probe was reading over 100* already. I knew that wasn't really possible. Checked, probe too close to the bone. Getting a nice color on them though...

Five hours in and butts are averaging about 165* IT. Pulled the meat off the grill and put it in pans on top of slice onions and sliced pineapple with a little of the reserved marinade and some pineapple juice. Wrapped in foil and back on the grill. Will check again at 185* and look for the bone to be wiggling.

Pineapple Salsa made... Have a question though. I plan on keeping this cold either via the fridge or on ice when we get to the bar. Is it ok to serve something with acid (lemon and pineapple juices) in it in the stainless steel bowl? If not, I need to split it between two other bowls.

First two butts off. They were on the top shelf and cooked a little faster. Average about 188*, but more importantly, probe tender and bone wiggle. Resting and letting some steam out. Will close them up again soon to keep warm until time to pull.