Hawaiian Pulled Pork Recipe
with ham, bacon and pineapple salsa on a brioche bun
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Ingredients
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Pulled Pork
Bacon and Ham
Pineapple Salsa
Brioche Buns
Method
Pulled Pork
- 1
Prepare the Marinade
In a bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.
- 2
Marinate the Pork
Place the pork shoulder in a large resealable bag or bowl and pour the marinade over it. Seal or cover and refrigerate for at least 4 hours, preferably overnight.
- 3
- 4
Shred the Pork
Once cooked, remove the pork from the oven and let it rest for 30 minutes. Use two forks to shred the pork into bite-sized pieces.
Bacon and Ham
- 5
- 6
Prepare the Ham
In the same skillet, add the diced ham and cook until browned. Remove from heat and set aside.
Pineapple Salsa
- 7
Combine Salsa Ingredients
In a mixing bowl, combine diced pineapple, chopped red onion, chopped cilantro, lime juice, minced jalapeño, and salt. Stir well to combine.
- 8
Chill the Salsa
Cover the salsa and let it chill in the refrigerator for at least 30 minutes to allow the flavors to develop.
Assemble the Sandwich
- 9
Build the Sandwich
Slice the brioche buns in half. On the bottom half of each bun, place a generous amount of pulled pork, followed by a layer of cooked ham, crispy bacon, and a spoonful of pineapple salsa.
- 10
Serve
Top with the other half of the brioche bun and serve immediately with extra salsa on the side.