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Pineapple Pulled Pork Sandwich

slow cooker pork sandwich with cilantro pineapples, onions and bbq sauce on a bun on a butting board.
  • Serves:  10
  • Prep Time:  25 min
  • Cook Time:  4 hrs

Ingredients

Pulled Pork

  • 4 pounds boneless pork shoulder, cut into 4-inch pieces
  • 1 (20-ounce) canned crushed pineapple
  • ¾ medium red or yellow onion,minced
  • 2 jalapeños, seeded and minced
  • 4 garlic cloves, minced
  • Juice of 2 limes
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 2 teaspoons Kosher salt, plus more to taste
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon vegetable oil (optional)

Caramelized Pineapple

  • 1 medium pineapple, cored and diced
  • ¼ medium yellow onion, cut into 1-inch pieces
  • 3 tablespoons light brown sugar

For Serving

  • BBQ sauce
  • Fresh cilantro leaves
  • 10 brioche or Sweet Hawaiian buns

Method

Slow Cooker

  1. Make the pulled pork. In the slow cooker pot, combine the pork, crushed pineapple, onion, jalapeno, garlic, lime juice, soy sauce, chili powder, garlic powder, salt, and pepper. Cover and cook on high for 4 hours. Using tongs or two forks, shred the pork in the pot, discarding any large pieces of fat. Stir the shredded pork into sauce to incorporate. Taste and add more salt as needed.

  2. Meanwhile, make the caramelized pineapple. In a large skillet over medium heat, combine the pineapple, onion, and brown sugar. Cook, stirring constantly, tir until the sugar is melted, about 5 minutes. Continue cooking, stirring often, until the pineapple is browned and the onion is softened, 8 to 10 more minutes. If the bottom of the pan is browning, add a splash of water.

  3. Spoon about 1/3 cup of the pulled pork onto each brioche bun. Top with BBQ sauce, caramelized pineapples, and cilantro before serving.


Instant Pot:

  1. Season the pork all over with the salt. Using the saute function, heat the oil in the Instant Pot. Once the oil is glistening, add the meat and cook until browned, about 10 minutes total.

  2. Add the crushed pineapple, onion, jalapeno, garlic, lime juice, soy sauce, chili powder, garlic powder, and pepper. Lock the lid in place, being sure to close the vent valve, and cook on high pressure for 1 hour. Allow the pressure to release naturally for 10 minutes, then quick release if needed.

  3. Using tongs or two forks, shred the pork in the pot, discarding any large fat pieces of fat. Stir the shredded pork back into sauce to incorporate. Taste and add more salt as needed.

  4. Finish as directed for the slow cooker.


Oven

  1. Preheat the oven to 300°F.

  2. Season the pork all over with the salt. Heat the oil in a Dutch oven over high heat. Once the oil is glistening, add the meat and cook until browned, about 10 minutes total.

  3. Add the crushed pineapple, onion, jalapeno, garlic, lime juice, soy sauce, chili powder, garlic powder, and pepper. Bring to a simmer, then cover and transfer to the oven. Roast for 3½ hours, or until the pork is very tender.

  4. Using tongs or two forks, shred the pork in the pot, discarding any large fat pieces of fat. Stir the shredded pork back into sauce to incorporate. Taste and add more salt as needed.

  5. Finish as directed for the slow cooker.