Hawaiian Pulled Pork Sandwich

Ingredients

In this adaptation, the Brazilian Sanduíche de pernil is transformed into a Hawaiian Pulled Pork Sandwich by incorporating traditional Hawaiian ingredients and flavors. The original dish typically uses pork shoulder marinated in garlic, herbs, and spices, while the Hawaiian version adds a tropical twist with the addition of pineapple and soy sauce. The Brazilian sandwich is usually served on a crusty roll, while the Hawaiian version uses a soft Hawaiian bun. The tropical flavors and ingredients give this sandwich a unique and refreshing taste that is distinctively Hawaiian. We alse have the original recipe for Sanduíche de pernil, so you can check it out.

• 2 pounds (900g) pork shoulder, boneless 2 pounds (900g) pork shoulder, boneless
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) brown sugar 1/4 cup (60ml) brown sugar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 4 Hawaiian buns 4 Hawaiian buns
• 4 pineapple slices 4 pineapple slices
• 4 lettuce leaves 4 lettuce leaves

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 15g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, black pepper, and salt.
2. 2.
   Place the pork shoulder in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
3. 3.
   Preheat the grill to medium heat. Remove the pork shoulder from the marinade and discard the excess marinade.
4. 4.
   Grill the pork shoulder for about 2 hours, turning occasionally, until it reaches an internal temperature of 165°F (74°C).
5. 5.
   Remove the pork from the grill and let it rest for 10 minutes. Using two forks, shred the pork into small pieces.
6. 6.
   Toast the Hawaiian buns on the grill for a few minutes until lightly golden.
7. 7.
   Assemble the sandwiches by placing a generous amount of pulled pork on the bottom half of each bun. Top with a pineapple slice and a lettuce leaf. Spread the zesty mayo-based sauce on the top half of the bun.
8. 8.
   Serve the Hawaiian Pulled Pork Sandwiches immediately and enjoy!

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a pork shoulder with a good amount of marbling, as it will result in a juicier and more flavorful pulled pork.
• Hawaiian buns — If you can't find Hawaiian buns, you can use any soft burger buns as a substitute.
• Pineapple slices — Fresh pineapple slices work best for this recipe, but you can also use canned pineapple slices if fresh ones are not available. Make sure to drain them well before using.

Tips & Tricks

• For a smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If you prefer a spicier sandwich, add a pinch of red pepper flakes to the marinade.
• To save time, you can prepare the marinade and marinate the pork shoulder the night before.
• Leftover pulled pork can be stored in the refrigerator for up to 3 days and used in other dishes like tacos or salads.
• Serve the sandwich with a side of coleslaw for a refreshing and crunchy accompaniment.

Serving advice

Serve the Hawaiian Pulled Pork Sandwiches with a side of sweet potato fries and a tropical fruit salad for a complete Hawaiian-inspired meal.

Presentation advice

To enhance the presentation, garnish the sandwiches with a sprinkle of chopped fresh cilantro or a drizzle of teriyaki sauce.