Hawaiian Pulled Pork Sandwiches

If you know anything about me, or have been on a fan of this blog for any time, you will probably have noticed that I simply love pork. As much as I love every bit of the pork, including bacon, ham, and chops, my favorite has got to be, hands down, the pork shoulder.  It is my favorite part of the pig, well, maybe the bacon is, but I use it all the time. Everything from egg rolls, to tacos, but if there is something that shouts out summer time to me, it is probably pulled pork, and a great sandwich, along with some really great baked beans.

Hawaiian Pulled Pork Sandwiches

Instead of going with a traditional pulled pork sandwich with the usual barbecue sauce, I wanted to do something a bit different, twisting up the rub on the pork, as well as making a pineapple barbecue sauce. The end result was something fantastic. Great pulled pork, with just the right amount of heat from the rub, and the sweetness of the barbecue sauce really made this a perfect sandwich.

Pineapple Barbecue Sauce:

  • 2 cups of pineapple juice
  • 2 jalapeno peppers, seeds removed, minced
  • 2 inches of fresh ginger, skin removed, minced
  • 1/4 cup of fresh cilantro, finely chopped
  • 1 cup of ketchup
  • 2 tbsp light brown sugar
  • 1 tbsp molasses
  • 3 tbsp apple cider vinegar
  • 1 tbsp garlic, minced
  • 1 tbsp worchestershire sauce
  • 1 tsp salt
  • 1 tsp cracked black pepper

Rub for the Pork Shoulder:

  • 3 tablespoons light brown sugar
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp cinnamon
  • 2 tsp dried thyme
  • 1 tbsp ground coriander
  • 2 tsp garlic powder
  • 1 habanero pepper, minced

Mix the spices together, and rub all over your pork shoulder, cooking the way you want, either in a dutch oven, roasting pan, smoker, or slow cooker. Cook until it falls apart and is fully cooked, roughly 4 hours, or more depending on the size of the shoulder.

To make your barbecue sauce, get a sauce pan out and add in your pineapple juice, the ginger, garlic, jalapenos, and cilantro, and bring to a boil. Cook for about 10 minutes, stirring on occasion. When your sauce has reduced, add in your vinegar, ketchup,  worchestershire sauce, and brown sugar. Reduce the heat to low, and cook for about 15 minutes. Season with the salt and pepper, remove from the heat, and let it come to room temperature.

When you are ready to serve, pull apart the pork, load it on a sandwich, and generously add the barbecue sauce. The great balance of the sweetness, and heat really make this a unique sandwich and a great pairing. Hope you enjoy.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

10 thoughts to “Hawaiian Pulled Pork Sandwiches”

  1. Saw your photo on TasteStopping, so you know I like your pics.This is my first visit to your blog and I be back regularly. Pulled pork ~ I have officially died and gone to heaven. Yum!

  2. I’ve made pulled pork a couple of times now, but I love the sound of your pineapple bbq sauce. I may just try out your recipe next time. Thanks for sharing

    1. Sure Jayne. It’s up to you. I like to leave the sauce towards the end, just to keep everyone happy. I have three kids, of which a couple like their pork straight up, no sauce.

  3. I am having a luau themed 50th b’day lunch for 25-30 people and would like to add this to the menu.
    How many pork shoulders would you suggest? Thanks…

Leave a Reply

Your email address will not be published. Required fields are marked *