Hawaiian Pulled Pork Sandwich (Printable Version)
# What You'll Need:
→ Pulled Pork
01 -
1.4–1.8 kg pork shoulder roast
02 -
1 medium onion, finely chopped
03 -
120 ml ketchup
04 -
80 ml apple cider vinegar
05 -
50 g packed brown sugar
06 -
60 g tomato paste
07 -
2 tablespoons sweet paprika
08 -
1 tablespoon red pepper flakes
09 -
2 tablespoons Worcestershire sauce
10 -
240 ml pineapple juice
11 -
3 teaspoons kosher salt
12 -
2 teaspoons freshly cracked black pepper
→ To Serve
13 -
10 brioche buns
14 -
10 grilled pineapple rings
15 -
400 g coleslaw
16 -
180 ml barbecue sauce
# Step-by-Step Directions:
01 -
Cut the pork shoulder into 5 cm pieces and place them in the base of a slow cooker.
02 -
In a bowl, combine chopped onion, ketchup, apple cider vinegar, brown sugar, tomato paste, sweet paprika, red pepper flakes, Worcestershire sauce, pineapple juice, salt, and black pepper. Pour the mixture over the pork.
03 -
Cover and cook on low for 8 hours, until pork is fork-tender and easily pulls apart.
04 -
Use two forks to shred the pork directly in the slow cooker. Allow the meat to absorb the cooking juices before serving.
05 -
Grill or sear pineapple rings over medium-high heat until lightly caramelized. Toast the brioche buns until golden.
06 -
Layer shredded pork on the bottom half of each bun. Top with a grilled pineapple ring, generous spoonful of coleslaw, and additional barbecue sauce as desired. Cap with the top bun and serve immediately.
# Helpful Notes:
01 -
Select a well-marbled pork shoulder for optimal tenderness and flavor.
02 -
Incorporating pineapple juice in the cooking liquid imparts sweetness and gently tenderizes the pork.
03 -
Toasting the brioche buns prevents sogginess and adds a subtle crunch.
04 -
Try substituting mango or guava for pineapple or using Hawaiian sweet rolls for a different twist.