Hawaiian pulled pork sandwich

It was 10 weeks ago, today, that we returned home from our glorious trip to Hawaii. I can’t help thinking about just how beautiful … and delicious it was.

So much so, that the memory inspired this sandwich.

I used a purchased bag of coleslaw and zipped it up with the addition of red cabbage and cilantro. Then I made a quick dressing with mayo, sugar, pimento, and spices. Use your own favorite slaw recipe, or just purchase it ready-made from the deli.

Slow-Cooker Brown Sugar & Root Beer Pulled Pork Sandwiches

1 onion, peeled and cut into 8 wedges
8 to 9-pound bone-in pork shoulder, trimmed of visible outer fat

Sugar-Spice Rub
3 tablespoons brown sugar
2 teaspoons sweet paprika
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon garlic powder

Slow-Cooker Liquid Mix
2 bottles root beer
1/3 cup brown sugar

Barbecue Sauce Mix
1   1/2 cups of your favorite purchased barbecue sauce
1/4  cup brown sugar

For the Sandwiches
1 small pineapple, peeled, cored, and cut into 8 rings
Olive oil
Homemade or purchased coleslaw
8 large sesame seed topped hamburger buns

Mix rub ingredients together in a small bowl.

Place the onion wedges in the bottom of a slow cooker.

Rub the pork all over with the sugar-spice rub, and then place on top of the onions.

Pour about 1/4 cup of the root beer into a small bowl, stir 1/3 cup of the brown sugar into the soda and stir to dissolve.

Pour the sugar-soda mixture around the sides of the pork.

Now pour in the remaining root beer.

Cover with a lid and cook on HIGH for 1 hour.

Flip the meat over and turn to LOW and cook for 6 to 8 additional hours, or until fork-tender, turning meat over another time or two.

Meanwhile, mix the remaining 1/4 cup brown sugar and the barbecue sauce together in a small bowl, and set aside.

Heat a grill pan over high heat. Brush the pineapple slices on both sides lightly with olive oil and then grill the pineapple on both sides until well marked. Set aside.

Remove meat and when it is cool enough to handle; discard visible fat and bones. Drain the juice, discard the juice, and return the onions to the slow cooker.

Shred the meat with your hands or with two forks. Return to the slow cooker and toss with the barbecue sauce mixture.

Cover and cook on low until sauce and meat are heated through.

Pile high on toasted buns, top with slaw and a pineapple slice.

Makes 8 sandwiches

Via

Now, enjoy while you imagine being at a pig roast luau with a pineapple drink in your hand. Sweet Paradise!