Filipino Pulled Pork with Pickled Papaya: A Bold, Bright Flavor Bomb!
Let’s be honest—pulled pork can sometimes feel a little... expected. Smoky, sweet, maybe a touch of spice, served on a bun with slaw, and boom—every barbecue spot in town has one.
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But this Filipino pulled pork flips the script in the most delicious way possible. It’s sweet, savory, vibrant, and totally unforgettable. Inspired by the candy-coated magic of Filipino tocino, this recipe brings a punch of flavor that's way beyond your average barbecue.
Woodfire Tocino Pulled Pork
Equipment
- Glass Mason Jar with a Lid
- Half Sheet Steamer Pan
Ingredients
- 2 lb Bone In Boston butt
- ¼ White granulated sugar
- 3 tablespoon Garlic Granulated
- 3 tablespoon Sea Salt
- 3 tablespoon Black pepper
- ½ tablespoon MSG
- ¼ Cup Annatto Seed Pulverized
- 2 tablespoon Smoked Paprika
- ¼ Cup Pineapple Juice
Tocino BBQ Sauce:
- 2 Cups Pineapple Juice
- 8 Cloves Garlic Minced
- ¼ Cup Soy Sauce
- ¼ Cup White Vinegar
- ¼ Cup Mirin
- ¾ Cup Brown Sugar
- ⅛ Cup Annato Seed crushed
- ⅛ Cup Avocado Oil
Instructions
- Prepare the Pork: We are going to use pineapple juice as a binder. Rub the pork shoulder with your “Tocino Rub”. Try to coat it well and evenly all over. Place the shoulder in a half sheet pan, to catch the juices.
- Cold Smoke: Load the woodfire with your favorite pellet and set the woodffire to smoker/CLD/1 hour. Place the pork int he pan into the woodfire and let it go for the 1 hour.
- Raise Temp: Check your pellet hopper and set the smoker to 200°F (93°C) and set the timer for 4 hours. If you have the XL Pro Connect, insert the meat probe and set a target temperature of 170°F (77°C).
- Prepare the Tocino BBQ Sauce: While the pork is smoking, combine all of the ingredients for the sauce into a pan and put it over medium heat. Bring it to a boil and then lower the heat to low and simmer for 30 minutes to intensify the flavors.
- Wrap Time: Once the pork reaches an internal temperature of 170°F or 77°C, wrap it in foil. Continue cooking until the internal temperature reaches 200°F or 93°C.
- Rest and Shred: Allow the pork to rest for 30-45 minutes to lock in the juices. Shred the pork, discarding the bone and any large pieces of fat.
- Sauce and Serve: Serve as is or as a sandwich with some Filipino Achara (https://panlasangpinoy.com/pickled-papaya-appetize-atsara-achara-atchara-recipe/).
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!The pork shoulder is marinated in a deep red, sweet-savory blend that caramelizes beautifully when smoked low and slow on the Woodfire Grill. But what really sends this over the top is the homemade atchara—aka pickled papaya. It’s crunchy, tangy, and sweet, and it’s the perfect counterbalance to the rich pork. Trust me, you’ve never had anything like this before.
And yes, there are pink gloves involved. Because if you're gonna dive into something this sticky and delicious, you may as well look fabulous doing it.
Why This Filipino Pulled Pork Stands Out
Most pulled pork recipes lean heavily on smoke and spice. This one? It's all about balance and boldness. The marinade hits all the right notes: garlic, soy, brown sugar, annatto, and that telltale Filipino sweetness that turns every bite into a crave-worthy experience. The pork is marinated overnight so that flavor goes all the way to the bone. And thanks to the magic of the Woodfire Grill, it gets that perfect smoky bark without drying out.
What makes this even more exciting is the fusion of techniques. You’ve got classic low-and-slow barbecue meets Filipino breakfast vibes. It’s like putting on a Hawaiian shirt for your taste buds—unexpected, colorful, and just plain fun.
And while you might be tempted to just shred it and slap it on a plate (no shame in that game), it’s next-level amazing in a rice bowl. The richness of the pork plus the crunch and zing of the atchara, maybe a little drizzle of that reserved marinade? You’re not ready. But you will be.
Filipino Pulled Pork Meets Atchara: The Ultimate Sweet & Tangy Combo
This isn’t just a pork dish. It’s a complete experience. The real star sidekick to this pulled pork is the pickled green papaya—atchara. You might be tempted to skip it, thinking it's a fancy garnish or optional flair. Don’t. Just don’t.
The atchara isn’t just a side—it’s a flavor multiplier. The acidity cuts through the richness of the pork, while the sweet notes from raisins, bell pepper, and sugar play beautifully with the tocino-inspired marinade. The texture contrast is also legit: soft, juicy pork meets crisp, bright papaya. It’s like a flavor duet that actually hits every note.
Making it is surprisingly simple, too. Grate some green papaya, salt it, squeeze out the liquid like you're mad at it, and toss it in a vinegary-sweet mix with garlic, ginger, and spices. Let it hang out in the fridge for a few hours—or overnight if you’re patient—and boom, flavor fireworks.
Final Thoughts: This Pork is a Whole Vibe
If you’re tired of basic barbecue, this Filipino pulled pork is your ticket to something unique. It’s sweet, savory, smoky, and tangy all at once. It plays by its own rules, and that’s what makes it so awesome. Whether you serve it in a rice bowl, on sliders, or just eat it straight from the cutting board with your pink-gloved hands (highly recommended), it’s a dish that’s sure to get attention.
And hey, it’s not every day you get to say, “I smoked tocino-style pork and made homemade atchara.” Your tastebuds—and your friends—will thank you.
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