Hawaiian Punch Pulled Pork Recipe

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If you’re hunting for a unique and delicious pulled pork recipe, look no further than my Hawaiian Punch Pulled Pork. This recipe combines the sweet, nostalgic taste of Hawaiian Punch with the savory flavors of perfectly smoked pork butt. Whether you’re new to the world of BBQ or a seasoned pitmaster, this pulled pork recipe is sure to impress.

An open sandwich bun with a serving of shredded Hawaiian Punch pulled pork.

This Hawaiian Punch Pulled Pork recipe is a fun and flavorful twist on a classic dish. The combination of sweet Hawaiian Punch, savory BBQ rub, and tender pork butt creates a mouthwatering pulled pork recipe that’s perfect for any occasion.

Whether you’re hosting a backyard BBQ or just looking for a new way to enjoy pulled pork, this recipe is sure to impress. So, fire up your smoker and give this pulled pork recipe a try. Your taste buds will thank you, and so will your friends!

Remember, the key to this pulled pork recipe is patience and attention to detail. Take your time, follow the steps, and you’ll be rewarded with tender, juicy, and flavorful pulled pork every time. Happy cooking!

I love pairing my favorite drinks and snack foods with classic dishes, like cooking pulled pork in Dr. Pepper or infusing pork belly in sweet tea. The flavors taste so good together and you can’t find them anywhere else!

Why you’ve got to try this unique Pulled Pork Recipe

Super simple 3 ingredient recipe
Sweet, tangy flavor infused deep into every bite
The Hawaiian Punch helps tenderize the meat to make it tender and juicy
Always the talk of any party!
Versatile protein that can be added to countless recipes

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Equipment

You will need some basic gear to pull off a smoke like this. Start by gathering these supplies:

Large cutting board
Sharp knife
Large pot or storage container
Smoker
Food-safe spray bottle
Aluminum pan
Tin foil
Instant-read meat thermometer
Cooler (or oven)

A bottle of Hawaiian Punch, raw pork butt meat, and a bottle of Blazing Star pork seasoning.

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Ingredients

Pork Butt – You’ll need a pork butt that weighs about 7-8 lbs. I prefer bone-in as it helps retain moisture and flavor throughout the long cooking process. Trust me; you’ll thank me later for this tip!
Store-bought Hawaiian Punch – There are lots of colors and flavors to choose from, but pick red or orange. Adding blue or green punch to pork will give it a strange color.
Pork’N Rub BBQ Rub – This is the main seasoning here and adds just enough savory flavor to balance out the punch.

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How to Make Pulled Pork with Hawaiian Punch

When it comes to pulled pork, preparation is one of the main parts. For this pulled pork recipe, we’ll be using a 7-8 pound bone-in pork butt.

I like this size specifically because when I’m just cooking for the family it makes a bunch of sandwiches, and some leftovers, but not so much that we can’t eat.

Marinate the meat

Crosshatch your pork butt to allow deeper flavor penetration from the rub, Hawaiian punch, and smoke flavor.
Place pork butt in a large pot or storage container and fill with Hawaiian Punch to cover meat. Place in fridge overnight.

A large piece of raw pork butt is scored and being marinated to make Hawaiian Punch pulled pork.

A jar of Blazing Star Porkn Rub & Seasoning for making Hawaiian punch pulled pork is next to a slab of raw pork on a white plate

Season and Smoke

Heat smoker to 250F.
Liberally cover pork butt with Pork’N Rub from Blazing Star BBQ on all sides. Allow to sit at room temperature for 20-30 minutes to let BBQ rub absorb into meat.
Place on smoker and leave lid closed for the first 60-90 minutes to let the rub set. When rub is not wet or tacky any longer, it’s time to spritz the meat to keep moist.
Spritz with a 50/50 mix of Hawaiian Punch and water every 30-45 minutes until pork hits 165F internal.
When meat hits 165F, place in aluminum pan and fill about 1 inch of Hawaiian Punch on the bottom, cover tightly with aluminum foil, and place back in smoker until meat hits about 200F internal.
Test meat with meat thermometer to feel if it’s done. You’ll know it’s done when you can put the probe in with little to no resistance from the meat.

Rest and Pull

Allow meat to rest for a minimum of 2 hours before pulling it. This allows the juices to redistribute throughout the meat, ensuring your pulled pork recipe is moist and flavorful. Keep it in a cooler, or in your oven at the lowest setting. I prefer to rest mine for 3-4 hours.
Once the pork has rested, it’s time to pull it. Use two forks or your hands to shred the meat into bite-sized pieces. Serve and enjoy!

A person checks the internal temperature of a smoked pork butt marinated in Hawaiian punch in a foil-covered tray on a grill.

A close-up of a tray filled with smoked pulled pork marinated in Hawaiian punch.

Storing Suggestions

Allow any leftovers to cool to room temperature, then refrigerate in an airtight container for 3-4 days. For longer storage, vacuum pack the pulled pork and freeze for up to 6 months.

Tips & Variations

Try different flavors of punch. You’ll find lots of options in stores today. Choose one with a red, yellow, or orange color and a flavor that would work with pork.
Change the seasoning blend. Although you can use a different brand, you definitely want a good dry rub for a nice bark and extra flavor.

How to Serve

Now that your pulled pork recipe is ready, it’s time to serve it up! I like to pair this Hawaiian Punch Pulled Pork with a sweet BBQ sauce on Barbecue Pulled Pork Sliders, but feel free to use whatever you’d like to finish it off.

The Hawaiian punch flavor is subtle, but when you know it’s there, you taste it. It’s the perfect blend of sweet and savory, making this pulled pork recipe a crowd-pleaser every time.

FAQs

Can you use a different drink?

Yes! I make pulled pork with Dr. Pepper (specifically cherry Dr. Pepper) and love marinating pork in sweet drinks. Try peach iced tea, root beer, cherry Coke, and more.

What does Hawaiian Punch do to pulled pork?

Have you ever noticed how tangy punch is? That comes from Vitamin C and that acidity actually helps tenderize the meat while also infusing a sweet, tangy flavor. You get a softer, juicier bite and a uniquely delicious flavor.

Let’s get cooking!

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