Chef Rudy's Presa with Charred Pineapple Salsa

Name: Chef Rudy's Presa with Charred Pineapple Salsa
Ingredients: 1.5 lb Campo Grande Presa; Your favorite dry chile-based rub; Wood chips for smoking (peach, apple, or hickory); 1 pineapple, skin on; ½ small red onion, finely diced; ½ red bell pepper, finely diced; ¼ cup cilantro, finely chopped; 2 cloves garlic, minced; Juice of 2 limes + zest of 1 lime; ¼ cup extra virgin olive oil; 1 tsp Tasman Sea Salt; 1 tsp black pepper

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Indulge in this flavorful Ibérico pork shoulder recipe by Chef Rudy, lightly smoked over peach wood, then finished with a perfect char on the grill. Served with a vibrant, fire-charred pineapple salsa, this dish balances smoky, sweet, and tangy flavors for an unforgettable bite.

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Ingredients

For The Meat

1.5 lb Campo Grande Presa
Your favorite dry chile-based rub
Wood chips for smoking (peach, apple, or hickory)

Charred Pineapple Salsa

1 pineapple, skin on
½ small red onion, finely diced
½ red bell pepper, finely diced
¼ cup cilantro, finely chopped
2 cloves garlic, minced
Juice of 2 limes + zest of 1 lime
¼ cup extra virgin olive oil
1 tsp Tasman Sea Salt
1 tsp black pepper

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Directions

For The Presa

Preheat your smoker or set up a grill for indirect heat at 225°F (107°C). Add soaked peach wood chips for smoke. Rub the meat generously with your spice rub. Smoke until the internal temperature reaches 100°F (38°C) (about 45 minutes to 1 hour).
Remove from the smoker and let it rest for 10 minutes.
Preheat a grill or cast-iron pan over high heat.
Sear the meat on all sides until nicely charred, pulling it off at 130°F (54°C) for a perfect medium-rare. Let it rest for 5–10 minutes before slicing.

For The Charred Pineapple Salsa

On a grill or over an open flame (gas stove or broiler), place the whole pineapple directly on high heat. Rotate every few minutes until the skin is blackened and charred all around (about 10–15 minutes). Let it cool, then peel and dice the charred fruit.
In a bowl, combine charred pineapple, red onion, bell pepper, cilantro, garlic, lime juice, zest, olive oil, salt, and black pepper. Mix well and chill before serving.

Recipe Note

No smoker? Use a regular grill with indirect heat or a stovetop smoker. If unavailable, season the pork and roast at 225°F (107°C) until 100°F internal, then grill.

Best rub flavors? Use a blend with dried chiles, smoked paprika, cumin, and a touch of brown sugar for balance.

Make it ahead: The salsa tastes even better after a few hours in the fridge.

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Chef Rudy's Presa with Charred Pineapple Salsa