Pickled Pineapple Bbq Pork Sandwiches Recipes

PICKLED PINEAPPLE BBQ PORK SANDWICHES

Steps:

• Season the pork with salt and pepper and place in slow cooker.
• Add the jalapeno, onion, BBQ sauce and pineapple juice to the slow cooker and cook on low for 8 hours.
• Remove the pork from the slow cooker, shred using two forks and return the meat to the slow cooker to absorb the juices.
• Heat the oven to 450 degrees and line two baking sheets with tin foil.
• Spread the pork (letting any excess juice drip off back into the slow cooker) in an even layer on the baking sheets. Cook for 15-20 minutes until the ends of the pork start to turn golden brown and get crispy.
• While the pork crisps, place a large skillet over medium high heat.
• Once hot, add the spicy pickled pineapple slices to the skillet and cook for 2-3 minutes per side until golden brown and starting to caramelize. You can add some extra juice from the slow cooker to the skillet as the pineapple cooks for extra flavor.
• Assemble the pork, pineapple slices and cilantro on sandwich rolls and serve.

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.