Best Hawaiian Barbecue Pork Sandwiches With Pineapple Salsa Recipes

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 SANDWICHES

Steps:

• In small bowl, combine teriyaki mix, paprika and pepper.
• Coat the pork the with rub mixture, patting until all rub is used. Set aside.
• In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
• Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds.
• Hawaiian Sauce:
• In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
• Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.

PORK WITH PINEAPPLE SALSA

Steps:

• Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.

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 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.

GRILLED PINEAPPLE SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
• Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
• Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.