Big Kahuna Recipe
Shredded pork, Hawaiian BBQ, pineapple coleslaw, served on toasted Hawaiian bread.
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Ingredients
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Ingredients
Method
Directions
Prepare the Pork
Season the pork shoulder with salt and pepper. Place it in a slow cooker and cover it with Hawaiian BBQ sauce. Cook on low for 8 hours or until the pork is tender and easily shredded.
Make the Pineapple Coleslaw
In a large bowl, combine the shredded cabbage, grated carrots, diced pineapple, mayonnaise, apple cider vinegar, salt, and pepper. Mix well and refrigerate for at least 30 minutes to let the flavors meld.
Assemble the Big Kahuna
Once the pork is cooked, shred it with two forks and mix it with the remaining BBQ sauce in the slow cooker. Toast the Hawaiian bread rolls. To assemble, place a generous amount of shredded pork on each roll and top with pineapple coleslaw.