Hawaiian Pulled Pork Sandwich 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 Layer
Pineapple Salsa
Brioche Buns
Method
Pulled Pork Preparation
- 1
Prepare the Pork
In a slow cooker, place the pork shoulder. Add the chopped onion, minced garlic, smoked paprika, cumin, salt, black pepper, and apple cider vinegar. Cover and cook on low for 8 hours or until the pork is tender and easily shredded.
- 2
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix in the barbecue sauce. Keep warm until ready to serve.
Bacon and Ham Layer
- 3
- 4
Warm the Ham
In the same skillet, briefly warm the ham slices until heated through, about 2-3 minutes.
Pineapple Salsa Preparation
- 5
Prepare the Salsa
In a mixing bowl, combine the diced fresh pineapple, chopped red bell pepper, diced red onion, chopped cilantro, lime juice, and salt. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.
Assemble the Sandwiches
- 6
Build the Sandwich
Slice the brioche buns in half. On the bottom half, layer the pulled pork, a slice of warm ham, and crispy bacon. Top with a generous spoonful of pineapple salsa. Place the top half of the bun on and serve immediately.