Serves 8
485 min
Grilled Pineapple Pork Sandwiches
Recipe GLPRdda9d7898a06ed
Tender, slow-cooked pork shoulder infused with tropical flavors, then finished in the oven until caramelized. Topped with caramelized grilled pineapple rings and fresh herbs, served on soft Hawaiian rolls. The combination of savory, sweet, and spicy creates a delicious fusion sandwich.
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Ingredients
2½ lbs pork shoulder, cut into chunks
2 cloves garlic, minced
1 red onion, diced
2 red bell peppers, diced
1-2 jalapenos, diced with seeds
1 cup pineapple juice
½ cup soy sauce
1 pineapple, peeled, cored, and cut into rings
8 King's Hawaiian sandwich buns
¼ cup fresh cilantro or parsley, finely chopped
Directions
Add the pork shoulder, minced garlic, diced onion, diced bell peppers, diced jalapenos, pineapple juice, and soy sauce to a slow cooker. Cover and cook on high for 4-5 hours or on low for 7-8 hours, until the pork is very tender and shreds easily.
Using two forks, shred the cooked pork directly in the slow cooker, stirring to combine with the braising liquid and vegetables.
Line a large baking sheet with foil and preheat your oven to 450°F.
Using tongs, carefully transfer the shredded pork to the prepared baking sheet, allowing excess liquid to drip back into the slow cooker. Spread the pork in an even layer.
Bake the pork in the preheated oven for 15 minutes, or until the edges begin to caramelize and turn golden brown to reddish-brown.
Remove the baking sheet from the oven and gently toss the pork pieces with tongs to ensure even cooking.
Drizzle the pork lightly with a small amount of the reserved braising liquid from the slow cooker.
Heat a nonstick skillet over medium-high heat. Cut each pineapple ring in half to create half-moon pieces.
Once the skillet is hot, place the pineapple pieces in a single layer and cook for 3-4 minutes per side until they develop a golden brown caramelized exterior.
Assemble the sandwiches by placing a generous portion of the caramelized pork on each Hawaiian bun. Top with grilled pineapple pieces.
Lightly drizzle the pork and pineapple with a little of the reserved braising liquid for added moisture and shine, then garnish each sandwich with a sprinkle of fresh cilantro or parsley. Serve immediately.
