Get ready to transport your tastebuds to paradise with this Hawaiian pulled pork sandwich.
This mouthwatering creation combines tender, slow-cooked pork infused with sweet and tangy flavors, nestled in a soft brioche bun.
The juicy meat is perfectly complemented by grilled pineapple rings, adding a burst of tropical sweetness with every bite.
So grab a napkin (you’ll need it) and get ready to say “Mahalo” to your new go-to sandwich!
Why You’ll Love This Hawaiian Pulled Pork Sandwich
Tropical Twist: The addition of grilled pineapple rings gives the sandwich a unique, sweet, and tangy taste.
Perfect for Parties: The slow cooker method makes this recipe perfect for feeding a crowd with minimal effort.
Taste Sensation: The combination of tender, juicy pork, caramelized pineapple, and crunchy coleslaw creates a delightful contrast of flavors and textures.
Versatile Dish: While delicious as a sandwich, the pulled pork can also be used in tacos, nachos, or served over rice.
Ingredients
- Pork Shoulder Roast: The star of the show. It’s a flavorful, marbled cut that turns meltingly tender when slow-cooked.
- Pork Sauce: A tangy, sweet, and spicy mixture of ketchup, apple cider vinegar, brown sugar, tomato paste, sweet paprika, red pepper flakes, Worcestershire sauce, pineapple juice, salt and pepper.
- Brioche Buns: They’re the ideal vessel for piling on the pulled pork and toppings. Try toasting the buns for an extra layer of texture.
- Grilled Pineapple Rings: They add a juicy, smoky-sweet dimension to the sandwiches.
- Coleslaw: It’s the perfect contrast to the warm pulled pork and grilled pineapple. Use your favorite recipe or pick up pre-made slaw at the deli.
- Barbecue Sauce: It takes these sandwiches over the top. Use what you have on hand, or make your own signature sauce.
How to Make Hawaiian Pulled Pork Sandwich
Making these sandwiches is totally fuss-free!
1. Prepare the pork. Cut the pork shoulder into 2-inch pieces. Transfer to a slow cooker.
2. Mix the sauce. In a bowl, mix together the chopped onion, ketchup, cider vinegar, brown sugar, tomato paste, paprika, red pepper flakes, Worcestershire sauce, pineapple juice, salt and pepper. Pour over the pork in the slow cooker.
3. Slow cook. Cover and cook on low for 8 hours until the pork is very tender and falling apart.
4 Shred the meat. Using two forks, shred the pork while still in the slow cooker. Let it soak up the remaining juices.
5. Prepare the toppings. Grill or sear pineapple rings until lightly caramelized. Toast the brioche buns.
6. Assemble the sandwiches. Place pulled pork on the bottom bun. Top with grilled pineapple, coleslaw, and extra barbecue sauce if desired. Add the top bun and serve immediately.
Tips for the Best Hawaiian Pulled Pork Sandwich
Here are some tips and tricks to make your pork truly stand out.
- Choose the right cut. Use a pork shoulder or pork butt for the most tender, flavorful pulled pork. These cuts have enough fat and connective tissue to break down during the long, slow cooking process.
- Make it juicy. Include pineapple juice in the cooking liquid to infuse the pork with sweet, tropical flavor that complements the savory spices. The acidity also helps tenderize the meat.
- Get nice and toasty. Lightly toast the brioche buns before assembling your sandwiches. This adds texture and helps prevent the buns from getting soggy under the juicy pork and toppings.
- Try tasty variations. Try using other tropical fruits like mango or guava in your cooking liquid or as a topping. You can also experiment with different buns, like Hawaiian sweet rolls or pretzel buns.
How to Store
Keep leftover pork fresh with these easy tips.
To Store: Place leftover pulled pork in an air-tight container and refrigerate for up to 3-4 days. Store the buns, pineapple, and coleslaw separately to prevent sogginess.
To Freeze: Portion the cooled pulled pork into freezer-safe bags. Remove as much air as possible and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and assembling sandwiches.
To Reheat: Warm the pulled pork in a covered skillet over medium-low heat, stirring occasionally, until heated through. Or, microwave in 30-second intervals, stirring between each, until hot.
Hawaiian Pulled Pork Sandwich
10
servings5
minutes8
hours642
kcalThis Hawaiian pulled pork sandwich is downright incredible! Slow-cooked to perfection, the pork is juicy, tender, and delicious.
Ingredients
- For the Pulled Pork
3-4 pound pork shoulder roast
1 medium onion, finely chopped
1/2 cup ketchup
1/3 cup apple cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tablespoons sweet paprika
1 tablespoon red pepper flakes
2 tablespoons Worcestershire sauce
1 cup pineapple juice
3 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
- For the Sandwiches
Brioche buns
Grilled pineapple rings
Coleslaw
Barbecue sauce
Instructions
- Cut the pork shoulder into 2-inch pieces. Transfer to a slow cooker.
- In a bowl, mix together the chopped onion, ketchup, cider vinegar, brown sugar, tomato paste, paprika, red pepper flakes, Worcestershire sauce, pineapple juice, salt and pepper. Pour over the pork in the slow cooker.
- Cover and cook on low for 8 hours until the pork is very tender and falling apart.
- Using two forks, shred the pork while still in the slow cooker. Let it soak up the remaining juices.
- Grill or sear pineapple rings until lightly caramelized. Toast the brioche buns.
- Assemble the sandwiches: Place pulled pork on the bottom bun. Top with grilled pineapple, coleslaw, and extra barbecue sauce if desired. Add the top bun and serve immediately.
Notes
- Using pork shoulder with some fat marbling will make the pulled pork more flavorful and moist.
- Allowing the shredded pork to soak in the cooking juices makes it extra tender and saucy.
- Grilling the pineapple caramelizes the sugars and adds a smoky flavor that pairs perfectly with the pork.
- Buttery brioche buns are ideal, but Hawaiian sweet rolls also work well.
