grilled pineapple pork sandwiches

Name: Grilled Pineapple Pork Sandwiches
Prep time: 15 min
Cook time: 5 h 15 min
Cuisine: American
Ingredients: 2 1/2 pound(s) pork shoulder or pork butt; 2 clove(s) garlic, minced; 1 large red onion, diced; 2 large red bell peppers, diced; 2 large jalapenos, diced (keep the seeds for a little heat); 1 cup(s) pineapple juice; 1/2 cup(s) soy sauce; 8 - king's hawaiian sandwich buns; 1 small pineapple, peeled and cored; 1/4 cup(s) fresh cilantro, for topping

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

Happy Father’s Day almost!
I pinkie promise that this recipe has nothing to do with my personal love and adoration of grilled pineapple and everything to do with making something nice and meat-lovery for Dad. See how thoughtful I am?
Here’s the thing about me + meat.
I could usually do fine without it. Tofu and veggies of the honey ginger garlic variety has me totally captivated.
But pork is in a meat category all its own for me and I do not care to find out what life would be like without it. I mean, hullo? Bacon? And breakfast sausage? and adobo, and carnitas, and chorizo, and humba?

yield serving(s)

prep time 15 Min

cook time 5 Hr 15 Min

method Slow Cooker Crock Pot

Ingredients For grilled pineapple pork sandwiches

2 1/2 lb

pork shoulder or pork butt
2 clove

garlic, minced
1 lg

red onion, diced
2 lg

red bell peppers, diced
2 lg

jalapenos, diced (keep the seeds for a little heat)
1 c

pineapple juice
1/2 c

soy sauce
8

king's hawaiian sandwich buns
1 sm

pineapple, peeled and cored
1/4 c

fresh cilantro, for topping

How To Make grilled pineapple pork sandwiches

1
Place the pork shoulder, garlic, onion, peppers, jalapeno, pineapple juice, and soy sauce in a slow cooker.

2
Cover and cook for 4-5 hours on high or 7-8 hours on low.
3
Shred directly in the slow cooker with two forks.
4
Cover a baking sheet with foil and preheat the oven to 450 degrees.
5
Use tongs to transfer the meat to the covered baking sheet, letting the extra juice drip off back into the slow cooker before transferring, otherwise you'll have a big mess on your hands.
6
Arrange the meat in an even layer and bake for 15 minutes or until some of the pieces are turning golden brown.
7
Mine actually turned a reddish golden brown, which is fine - the color is from the red peppers.
8
Remove the meat from the oven and gently toss all the pieces with tongs. Drizzle with a little bit of juice from the slow cooker.
9
Heat a nonstick skillet over medium high heat.
10
Cut the pineapple into rings and cut each ring in half.
11
When the skillet is hot, add the pineapple slices and "grill" them for a few minutes on each side to get a nice golden brown color, or you could grill them for real on the actual grill.
12
Arrange the meat and pineapple on each sandwich bun and sprinkle with a tiny bit of cilantro for some fresh green color.
13
Use the juice in the slow cooker to re-moisten the meat or give a little extra shine to the pineapple slices
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