Hawaiian BBQ Pulled Pork Sandwich with Grilled Pineapple Relish
The recipe Hawaiian BBQ Pulled Pork Sandwich with Grilled Pineapple Relish can be made in approximately 6 hours and 50 minutes. One portion of this dish contains roughly 71g of protein, 44g of fat, and a total of 1112 calories. This recipe serves 4 and costs $4.23 per serving. It is a rather expensive recipe for fans of American food. 24 people found this recipe to be yummy and satisfying. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have kosher salt, fresh ginger, crushed red pepper, and a few other ingredients on hand, you can make it. It works well as a main course. It is brought to you by Foodnetwork. With a spoonacular score of 88%, this dish is tremendous. Similar recipes include Hawaiian pulled pork BBQ enchilada stacks ($100 Target gift card giveaway), BBQ pulled pork sandwich, and BBQ Pulled Pork Sandwich.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 380 minutes
Ingredients:
1 teaspoon freshly ground black pepper
1 cup brown sugar
1 tablespoon crushed red pepper
1 boneless pork butt or shoulder, fat cap scored (about 5 pounds)
2 tablespoons chopped fresh cilantro
1 tablespoon peeled and grated fresh ginger
4 cloves garlic, smashed
1 tablespoon garlic powder
2 teaspoons ground cinnamon
1 tablespoon ground coriander
1 teaspoon ground cumin
4 soft potato rolls or sweet Hawaiian bread rolls
1 jalapeno, seeded and diced
1 lime, juiced
1 tablespoon kosher salt
1 teaspoon kosher salt
Kosher salt and freshly ground black pepper
1/4 cup light brown sugar
Oil, for grilling
1 tablespoon onion powder
1 fresh pineapple, skinned, cored and cut into 1-inch slices
Shredded red cabbage, to garnish
1/2 red onion, diced
2 cups rice vinegar.jpg)
Unsalted butter, softened, to toast rolls
Equipment:
plastic wrap
bowl
oven
kitchen thermometer
dutch oven
grill pan
grill
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Preheat the oven to 325 degrees F with the oven rack in the middle position.
3. 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.
4. Remove from the oven and let rest for 20 minutes.
5. 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.
6. 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.
7. 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.
8. 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.
Nutrition Information:
covered percent of daily need
