Preheat your barbecue to 225 degrees.
Gently massage the butt using the mayo.
Sprinkle the rub all over the surface of the pork, making sure it’s evenly spread.
On the cooler side of your grill, cook the pork until it reaches 170 degrees.
While you wait, cut the top of the pineapple off about 3” down (you need a fairly wide opening). Remove the crown, retaining the rest of the top.
Dig out the inside of the pineapple, making sure to leave ½ inch of fruit and rind.
Remove the pork from the grill.
When you can handle it safely, slide the pork into the pineapple.
If it’s too long, cut whatever hangs out so you can put the top of the pineapple back on. Reserve the remaining pork for another recipe.
Fill the pineapple core with sparkling water and bourbon.
Stand the pineapple on your grill. Cover and cook until the meat reaches 200 F.
Carefully remove the pork and shred it up.
Mix liberally with barbecue sauce
Remove the skin from the cooked pineapple and use the rings on your roll.
Toast the roll, then pile the pineapple and pork on top.
Time to eat!