Pineapple Al Pastor Pulled Pork

Place the pork in a large container designed for brining. Make incisions on the fatty side of the meat.

Combine salt, pineapple juice, and water in a large bowl. Pour the brine over the pork, ensuring it's fully submerged. Refrigerate for 12 to 24 hours.

Combine salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano in a bowl. Mix well to create the spice rub.

Remove the pork from the brine and place it on a deep baking tray lined with aluminum foil. Sprinkle the spice rub generously over the meat, setting aside any excess for future use.

Preheat a charcoal grill to 300 to 325 degrees F (150 to 175 degrees C). Place two bricks on the grill, if desired, and position the baking tray on top.

Grill the pork for 7 hours, periodically spooning the rendered juices over the meat to promote even cooking. Maintain a consistent temperature of 300 to 325 degrees F (150 to 175 degrees C) by adjusting the vents under and on top of the grill or smoker. Use a thermometer to ensure the internal temperature reaches 195 degrees F (91 degrees C).

Remove the baking tray from the grill, cover it with foil, and let the pork rest for 1 hour. Meanwhile, cook the pineapple over the remaining coals until it's nicely charred, taking about 7 to 10 minutes.

Dice the grilled pineapple to obtain approximately 2 cups. Combine it with serrano pepper, red peppers, cilantro, and rice vinegar in a bowl. Season with salt and a pinch of the leftover spice rub.

Remove the pork bone and pull the meat apart. Add it to a bowl with some of the rendered fat, and use two forks to pull the meat apart. Place some pork on each bottom bun, top with pineapple salsa, and cover with the other half bun.