By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 12
681 cal · 420 min
Smoky Kalua Pork Sandwiches with Spiced Pineapple Jam
Recipe GLPR2176ed3cd8c3d7
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Average rating: 3.8 (1)
Tender, slow-roasted pork shoulder infused with liquid smoke and wrapped in banana leaves, creating an authentic Hawaiian-inspired dish. Shredded and served on warm sandwich rolls with a homemade spiced pineapple jam. This 7-hour roast yields melt-in-your-mouth meat perfect for 12 servings.
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Ingredients
5 lb boneless pork shoulder with fat cap
3 tbsp kosher salt
2 tbsp liquid smoke
3 large thawed frozen banana leaves
2 cup fresh pineapple, peeled, cored, and chopped
½ cup brown sugar
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp red pepper flakes
2 tbsp fresh lime juice
12 count sandwich rolls or buns
Directions
Preheat your oven to 325°F. Pat the pork shoulder dry with paper towels and rub generously on all sides with kosher salt, pressing gently to adhere.
In a small bowl, combine the liquid smoke with 1 tablespoon of water. Brush this mixture evenly over the entire surface of the pork shoulder.
Lay the thawed banana leaves on a clean work surface, overlapping them to form a bed large enough to wrap the pork. Place the pork shoulder in the center and wrap tightly with the banana leaves, securing the ends. If trussing, you may tie with kitchen twine over the leaves.
Place the wrapped pork on a roasting pan and roast in the preheated oven for 6 to 6.5 hours, or until the meat is very tender and easily shreds with a fork. The internal temperature should reach 195°F for optimal tenderness.
While the pork roasts, make the spiced pineapple jam. Combine fresh chopped pineapple, brown sugar, ground ginger, cinnamon, and red pepper flakes in a saucepan over medium heat.
Simmer the pineapple mixture for 25 to 30 minutes, stirring occasionally, until it reaches a thick jam consistency. Stir in the fresh lime juice and let cool.
Remove the pork from the oven and let rest for 10 minutes. Carefully unwrap the banana leaves and discard them. Shred the pork using two forks, discarding any excess fat if desired.
Lightly toast the sandwich rolls if desired. Divide the shredded pork evenly among the rolls and top each with a spoonful of spiced pineapple jam. Serve warm.
Comments
The pork shoulder, brown sugar, spices, and bread rolls are standard Charlotte grocery finds at Harris Teeter or Kroger, but banana leaves force a special trip to an Asian market—a real ask on a weeknight, even though the 420 minutes of cooking is mostly passive oven time. At roughly $2 to $2.50 per serving, the cost is reasonable for a crowd, but the recipe makes 12 sandwiches and reheats poorly once pulled pork dries out; you are committing to serving everyone at once or accepting leftovers that lose their charm. The honest prep is less than the stated time suggests—passive braising with ten minutes of active work—but the banana leaf wrapper is an unfamiliar step that adds technique without changing the final flavor much. This lands best for a planned gathering where you control the crowd size and can shop ahead.
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