Hawaiian Pulled Pork Sandwich (Printable Version)
# What You'll Need:
→ Main Components
01 -
2.5 lb pork shoulder roast, cut into 2-inch pieces
02 -
4 brioche buns, toasted
03 -
4 grilled pineapple rings
04 -
1 cup coleslaw, prepared or store-bought
05 -
1/2 cup barbecue sauce, optional
→ Sauce Mixture
06 -
1 small onion, chopped
07 -
1/2 cup ketchup
08 -
1/4 cup apple cider vinegar
09 -
2 tablespoons brown sugar
10 -
1 tablespoon tomato paste
11 -
1 teaspoon sweet paprika
12 -
1/2 teaspoon red pepper flakes
13 -
1 tablespoon Worcestershire sauce
14 -
1/2 cup pineapple juice
15 -
Salt and black pepper, to taste
# Step-by-Step Directions:
01 -
Cut the pork shoulder into 2-inch chunks and place them in the slow cooker.
02 -
Combine chopped onion, ketchup, vinegar, brown sugar, tomato paste, paprika, red pepper flakes, Worcestershire sauce, pineapple juice, salt, and pepper in a bowl. Pour over the pork.
03 -
Cover and cook on low for 8 hours until the pork is very tender and falling apart.
04 -
Use two forks to shred the pork in the cooker and mix with the remaining juices.
05 -
Grill or sear the pineapple rings until caramelized. Toast the brioche buns lightly.
06 -
Place pulled pork on bottom bun, top with grilled pineapple, coleslaw, and barbecue sauce. Close with top bun and serve.
# Helpful Notes:
01 -
Use pork shoulder for best flavor and texture due to its fat and connective tissue content.
02 -
Pineapple juice not only adds flavor but also tenderizes the meat naturally.
03 -
Toast the buns before assembling to prevent them from getting soggy.
04 -
Try switching toppings with mango or guava slices for a fruity twist.