Chimichurri Pulled Pork

Recipe Note

Recipe FAQ

Why use chimichurri as a wrap liquid instead of butter or apple juice?
Most pulled pork wraps use butter, apple juice, or a simple glaze to add moisture during the braise phase. Using chimichurri instead serves two functions: the acidity from the red wine vinegar and the fat from the olive oil both contribute to tenderizing during the covered braise, and the herb and garlic flavors penetrate the interior of the shoulder during the hours it cooks wrapped. Surface application after pulling adds flavor only to the exterior; the chimichurri wrap distributes it throughout.

Why start at 190°F instead of the more common 225–250°F?
190°F is an extended low-and-slow approach that prioritizes bark development and smoke absorption over speed. At this temperature, the pork spends more time in the smoke window before reaching the 160°F wrap point — typically 8–12 hours overnight. This produces deeper smoke penetration and a more fully developed bark than cooking at higher temperatures. The tradeoff is time: plan for a full overnight cook before wrapping the following morning.

What does pineapple juice do in the wrap?
Pineapple juice contains bromelain, a natural enzyme that breaks down collagen — the connective tissue in pork shoulder that requires extended cooking to convert to gelatin. Adding it to the wrap accelerates this process during the final braise phase, contributing to the pull-apart tenderness at 205°F. Combined with the chimichurri's acidity, the wrap creates an active tenderizing environment. Avoid fresh-squeezed pineapple juice — canned or bottled is preferred because the bromelain in fresh juice can break down the meat too aggressively if left in contact too long.

How do I know when the bark is set enough to wrap?
Direction Step 5 specifies wrapping when the internal temperature reaches roughly 160°F and a bark is set. The visual cue is more reliable than the temperature alone: the exterior should be dark mahogany to near-black, dry to the touch, and firm when pressed with a gloved finger. A set bark will not smear when touched; an unset bark will. If the temperature hits 160°F but the bark still feels soft or tacky, give it another 30–60 minutes before wrapping.

How do I know when it's done after wrapping?
Direction Step 7 specifies over 205°F and the blade bone slides out easily. The bone test is the most reliable indicator of pull-ready tenderness — if the bone requires any force to remove, the collagen hasn't fully converted and the pork won't shred cleanly. Probe tenderness at multiple points with an instant-read thermometer: the probe should slide in with zero resistance everywhere, not just at the temperature probe site. If any spots resist, close the foil and continue cooking 15–30 minutes more.

Can I make this indoors?
2 out of 5 — Can be done inside, loses key flavor. A pork shoulder rubbed with Lone Star, placed in a Dutch oven with the chimichurri and pineapple juice, and cooked covered at 275°F for 6–8 hours produces excellent pulled pork. What you lose is the smoke ring, the mahogany bark from the overnight smoke phase, and the pellet smoke character that defines the recipe. Adding smoked paprika or a small amount of liquid smoke to the rub partially compensates, but the result is a braised pulled pork rather than a smoked one.

Recipe Highlights

• Make the chimichurri first — before anything else: Direction Step 1 places the chimichurri before the preheat and trim for a reason. The chimichurri needs time to rest before it's used as a wrap liquid — at least 30 minutes allows the garlic and vinegar to mellow and the herb oils to infuse into the olive oil base. Made fresh and used immediately, chimichurri is sharper and more acidic; rested chimichurri is more cohesive and balanced. Making it first while the grill preheats (Step 2) is the correct sequence.

   

• Place the pork on the second shelf — not the main grate: Direction Step 4 specifies the second shelf of the YS640s. The second shelf sits above the main cooking grate in the indirect convection zone, away from the firebox. At 190°F, the upper shelf position ensures the pork is exposed to clean circulating smoke rather than concentrated heat from the left side of the grill. This promotes even, gentle overnight cooking and prevents the bottom surface from over-rendering before the interior reaches temperature.

   

• Use two sheets of heavy-duty foil, not one: Direction Step 6 specifies two sheets. A single sheet of heavy-duty foil is prone to puncture from the blade bone or crispy bark edges during the wrap, which allows the chimichurri and pineapple juice to leak out and the pork to steam rather than braise. Two overlapping sheets create a double-thickness barrier that holds the liquid throughout the final hours of cooking.

   

• Reserve half the chimichurri for serving — don't use it all in the wrap: Direction Step 6 specifies using approximately half a cup of chimichurri for the wrap and reserving the rest for serving. The chimichurri that wraps the pork mellows significantly during the braise — it picks up rendered pork fat and loses its raw herb brightness. Fresh reserved chimichurri spooned over the finished pulled pork provides the sharp, verdant contrast that defines the dish. Using all the chimichurri in the wrap eliminates this contrast.

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