Hawaiian BBQ Pulled Pork Sandwich with Grilled Pineapple Relish
Smoky and sweet, this barbecued pulled pork recipe is a tropical twist on the classic cookout favourite!
Ingredients
Method
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 160°C 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 95°C 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.
Sweet Chilli Sauce: 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.
Grilled Pineapple Relish: 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 coriander, ginger, lime juice, jalapeno and onions. Season with salt and pepper.
Pork your bags for a trip to Flavourtown with The Ultimate Barbecue Shredded Pork Sandwich!
Transform your next cookout into a Hawaiian getaway with this vibrant barbecued pulled pork recipe. The party starts with a boneless pork shoulder, generously rubbed with a blend of light brown sugar, ground coriander, garlic powder, onion powder, ground cumin, and a hint of cinnamon. It’s then slow-cooked in the oven to melt-in-your-mouth perfection.
The real aloha spirit of these incredible barbecue shredded pork sandwiches comes alive with the toppings. Each one stacked high on potato rolls or sweet Hawaiian bread rolls for an authentic island touch, then topped with a drizzle of homemade sweet chilli sauce - made with rice vinegar, brown sugar, chilli flakes, and garlic - for a kick of sweet heat! But the star of the show is the grilled pineapple relish bursting with charred pineapple, chopped coriander, fresh ginger, lime juice, jalapeno, and red onion. It’s a spoonful of sunshine and takes this BBQ shredded pork recipe to next-level scrumminess!
For extra crunch and colour on your barbecue shredded pork, scatter on shredded red cabbage or an awesome slaw, and if you want to make it your own, add mango to the pineapple relish for extra sweetness, or mix a splash of coconut milk into the sweet chilli sauce to create a creamy, island-inspired glaze.
Whether you’re hosting a backyard luau or just want to dine in style, this barbecued pulled pork recipe is the ultimate way to bring big island flavours straight to your table. And if you want to get your grill on with more BBQ inspo, how about classic big triple cheeseburgers on buttery brioche, Michelin maestro Heston Blumenthal’s BBQ chicken wings, or sensational smoked ribs with a Carolina-style BBQ sauce.
