Hawaiian Barbecue Pork Sandwiches With Pineapple Salsa Recipes

HAWAIIAN PULLED PORK

Steps:

• Set the Instant Pot in the sauté setting and add 1 tablespoon of avocado oil. Add the pork. sauté for 4 minutes or until golden brown on the outside. This may be done in batches.
• Add the chicken stock, the pineapple juice, soy sauce, ketchup, tomato paste, brown sugar, garlic, ginger and paprika.
• Close the lid and the vent and set on high pressure. Cook for 30 minutes. Let steam naturally release and open the lid.
• Remove the pork and place in a baking dish. With the help of 2 forks shred the pork.
• Set the Instant Pot on sauté and cook, stirring until the sauce has reduced and thickened. For thicker sauce dissolve the cornstarch in water to form a slurry. Add to the sauce and continue to stir.
• Add the pineapple chunks into the remaining sauce.
• Add sauce to the shredded pork 1/4 cup at a time until you get the consistency desired. Top with pineapple or serve on the side.
• Serve with the remaining sauce.

HAWAIIAN PULLED PORK SLOW COOKER SANDWICH

Steps:

• To make yourHawaiian Pulled Pork Slow Cooker Sandwiches, start by rinsing off your pork butt, patting it dry and sprinkling seasoning salt all over pork butt. Place it in the bottom of your slow cooker and add on top of your pork butt the can of diced pineapple chunks, juice and all.
• Then squeeze out the entire bottle of barbecue sauce on top of your pineapple chunks, cover and cook on Low for 8 - 10 hours. When done cooking, skim off any fat that may be floating on top, remove your pork and shredd it using two forks (the meat should easily pull apart into chunks), return the meat to the sauce and let it simmer for another 10 -15 minutes. Serve up on sandwich rolls with your favorite topping.

HAWAIIAN BARBECUE PORK SANDWICHES WITH PINEAPPLE SALSA

Steps:

• Preheat grill to high.
• Brush tenderloin with oil and season with S & P.
• Grill 5-6 minutes per side, brushing frequently with half of the barbecue sauce.
• Remove tenderloin from the grill and glaze with a thick coat of remaining barbecue sauce.
• Cover pork and let rest for 10 minutes.
• Slice into 1/2-inch thick medallions. Serve warm.
• For pineapple relish: Combine all the remaining ingredients in a medium bowl. Toss, cover, and refrigerate.
• To assemble sandwiches: Bring pineapple relish to room temp before assembling. Slice open rolls almost all the way and warm on a low-heat grill or an oven. Place a slice of pork in roll. Top pork with a spoonful of relish.

HAWAIIAN BBQ PORK TACOS WITH PINEAPPLE PICO DE GALLO

Steps:

• [b]Pork:[/b] In a large skillet, add the olive oil and heat over medium heat.
• Add the pulled pork. Break up with a spatula, ensuring as much pork is exposed to the hot surface as possible. (Hello crispy edges!)
• Once heated, add the taco seasoning and stir to fully incorporate.
• [b]Pineapple Pico de Gallo:[/b] In a medium bowl, pineapple, cherry tomatoes, lime juice, cilantro, salt, pepper and chile powder. Taste and season, if needed.
• When pork is heated and has crispy edges, top the tortillas with pulled pork, pineapple pico de gallo, queso fresco and cilantro. Serve immediately.

PORK AND PINEAPPLE SLOW COOKED SANDWICH

Steps:

• Place pork in slow cooker.
• Top with chopped onions, pineapple and one full bottle (approximately 2 cups) barbecue sauce.
• Cook on high for four to five hours. (Slow cookers vary, so adjust cooking time as needed.)
• When pork is cooked, remove from slow cooker and shred with a fork.
• Put shredded pork back into slow cooker to keep warm and cover with more sauce as desired.
• Build sandwich: bottom bun, pineapple pork, King's Hawaiian Sweet Pineapple BBQ Sauce, top bun.

HAWAIIAN PULLED PORK RICE BOWLS WITH PINEAPPLE SALSA

Steps:

• In a medium bowl, whisk together the hoisin, ketchup, honey, apple cider vinegar, soy sauce, garlic, and onion powder until combined. Set aside.
• Season the pork with freshly cracked pepper on all sides. Heat a large skillet to medium/high heat and add the olive oil. Add the pork and cook for 3-4 minutes on each side until golden brown.
• Place pork in your slow cooker and pour the sauce over the pork. Cover and cook on low for 8-10 hours, or on high for 4-5.
• To make the rice, heat a saucepan over medium heat and add the coconut oil. Once melted, add the rice and stir to coat. Toast the rice in the coconut oil for a few minutes, stirring frequently. Add the water and cover. Cook for 35 minutes or so, or until all liquid is absorbed. The timing will vary depending on the brand and type of rice you use.
• To make the salsa, combine the pineapple, red onion, cilantro, lime juice, and salt in a medium bowl. Stir and taste to season with additional salt if desired.
• Once pork is finished, remove from the slow cooker and shred with two forks. Add 1 cup of the sauce from the slow cooker back into the pork and toss to combine. If you like your pork super sauce, feel free to add more! Or just put all the pork back into the slow cooker to soak up the sauce. It's up to you!
• To serve, portion the rice into bowls and top with the pork and pineapple salsa. Garnish with an extra drizzle of the sauce from the slow cooker, the chopped scallions, and extra cilantro if desired!

PULLED PORK WITH PINEAPPLE BARBECUE SAUCE

Steps:

• Add all of the barbecue sauce ingredients to a saucepan. Gently bring to a simmer and cook for a few minutes until the sugar is dissolved and the mixture has thickened slightly (it will thicken a bit more as it cools).
• Set aside until the pork is ready. Can be kept in the fridge for a day or two in advance. (This recipe makes about 1 cup of sauce. If you like a lot of sauce with your pork, or if you have a cut of meat on the larger side, you might consider making a 1.5 or double batch!)
• Light the grill with the coals on one side of the grill.
• Lightly season the outside of your pork with salt. Remember that the sauce has plenty of salt and flavor, so I go easy on seasoning meat itself here.
• Add the pork to the cooler side of the grill (over indirect heat), cover and allow to cook for about 3 hours or until internal temperature reads around 150-160F.
• Once the pork reaches 150-160 degrees F, remove it from the grill with sturdy tongs and wrap it tightly in aluminum foil. This helps keep moisture in and cuts down on the overall cooking time. Return to the grill, cover and continue to cook until the internal temperature is about 203 degrees F.
• Remove the pork from the grill, allow to cool down slightly, and then shred with two forks.
• Mix the shredded pork with the pineapple barbecue sauce or serve it on the side.

HAWAIIAN PULLED PORK TACOS WITH PINEAPPLE SLAW

Steps:

• Preheat oven to 325℉ or preheat slow cooker if using a smaller shoulder. Whisk together the pork "sauce" ingredients in a medium bowl (liquid smoke, hoisin, soy sauce, rice vinegar, crushed pineapple, pineapple preserves, garlic powder, and black pepper).
• Rinse the pork shoulder and dry with paper towels. Preheat a large skillet to medium/high heat. Rub with the tablespoon of sea salt. Sear pork shoulder for 3-4 minutes per side or until it develops a deep golden crust.
• Add pork shoulder to large pot/dutch oven or slow cooker and pour over the sauce mixture. Cover and cook for 5 hours in the oven, 4-5 hours for a smaller shoulder on low in the slow cooker, or 8-10 hours on high. (I turned my pork shoulder over halfway through cooking and ladled some of the cooking liquids over the pork to help it stay juicy throughout the cooking process.)
• To make the slaw, combine all slaw ingredients in a medium bowl and toss to combine. Season to taste with salt.
• Once pork is done, remove from oven/slow-cooker and let cool for 15 minutes or so. Shred with two forks and add to a large bowl. Pour all of the cooking liquid over the pork and toss to let it soak in. Serve the pork in grilled tortillas topped with slaw, a sprinkle of chopped scallions, and some fresh chopped pineapple!

HAWAIIAN BBQ PULLED PORK SANDWICH WITH GRILLED PINEAPPLE RELISH

Steps:

• For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.
• Preheat the oven to 325 degrees F with the oven rack in the middle position.
• Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.
• For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy.
• Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves.
• Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper.