Hawaiian Pulled Pork Sandwiches

Hawaiian Pulled Pork Sandwiches

Ingredients:

  • 1 packet teriyaki marinade (recommended: McCormick Grill Mates)
  • 1 tablespoon paprika
  • 1 teaspoon fresh ground pepper
  • 3 ½ pounds pork shoulder
  • ½ cup chicken broth
  • ½ cup brown sugar
  • ¼ cup soy sauce
  • 1 cup chili sauce
  • 1 (6-ounce) can pineapple juice
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 8 hamburger rolls

Hawaiian Sauce:

  • 2 tablespoon canola oil
  • 1 tablespoon ginger, chopped
  • 2 teaspoons garlic, chopped

Directions

  • In small bowl, combine teriyaki mix, paprika and pepper.
  • Coat the pork the with rub mixture, patting until all rub is used. Set aside.
  • In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
  • Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily.
  • Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping. Reserve the remaining pulled pork for the Round 2 Recipes, Pulled Pork Pot Stickers and Hawaiian Pizza.

Hawaiian Sauce:

  • In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
  • Use the leftover sauce from this recipe to make Hawaiian Pizza, and use the leftover pork to make Pork Pot Stickers.

Find more pork recipes visit here@ hawaiian Pulled Pork Recipes

Chef Ron De Guzmans Pork & Squash

This Filipino recipe for pork and kabocha squash is from the Cooking Hawaiian Style TV show on OC16. Be sure to catch Ron’s episode on Cooking Hawaiian Style.

Pork and SquashLeigh Anne Meeks photo

Ingredients:

Crispy Pork Belly:

  • 1 lb. Pork Belly
  • 6 cloves Garlic
  • 1 tablespoon Black Peppercorn
  • 3 Bay Leaves
  • 2 tablespoons Salt

Kabocha Puree:

  • 1/2 Kabocha sqaush, seeds removed
  • Marscapone cheese to taste
  • Salt to taste
  • 1 tablespoon butter

Balsamic Reduction:

  • 2 cups balsamic vinegar
  • 3/4 cup brown sugar
  • 1 cinnamon stick
  • 2 star anise

Pork and Squash:

  • Preheat Oven to 350 degrees.
  • Add all ingredients to a pan, cover pork belly with water ¾ of the way. Cook until pork is fork tender. Remove from pan and cover with parchment paper and cool in refrigerator over night. When ready to serve, cut to desired size and fry until crispy brown.

Kabocha Puree:

  • Preheat oven 350 degrees
  • Cut Kabocha in half, remove seeds. In a pan, add Kabocha and 1cup water. Cover with foil and bake until tender. Remove pulp and add to a vitamix blender, add cheese, salt and butter and blend to a smooth consistency. Reserve until ready to use

Balsamic Reduction:

Add all ingredients to a sauce pot and reduce to a syrup like consistency. Cool and reserve until ready to use.

Assembly:

When ready to serve, drizzle balsamic reduction on the plate spoon about 1 cup of the kabocha puree on the plate. Place a piece of pork belly on the kabocha puree and garnish with additional balsamic reduction or your favorite grilled vegetables.

Find more hwaiian Recipes Visit Here@ Hawaiian Pork Recipes

Oven Kalua-Style Ham

My first memory of having this dish was after a school fundraiser. The ham had been prepared old-fashioned styled, in am imu (underground oven). Since then, I have been served and have prepared this dish many many times.

The saltiness and the richness of the ham come through when prepared this way, low and slow. Great to serve with sliced potato o sweet bread rolls.

Oven Kalua-Style Ham

Ingredients:

  • 8-10 lb. ham, skin trimmed
  • 10-12 large ti leaves, washed, stems removed
  • aluminum foil, as needed

Cooking Process:

Preheat oven to 250 degrees. Line large baking/roasting pan with sheets of aluminum foil long enough to wrap ham with. Place half of ti leaves on foil, lining bottom on pan completely. Place ham on ti leaves. Top cover ham with remaining ti leaves. Bring ends of foil up around ham; seal foil tightly around ham. Bake 8 hours Optional to cook in a slow cooker: Use small enough ham to fit in crock pot. Layer “well oiled” ti leaves in bottom and around sides of crock pot. Place ham with ¼ cup of water in crock pot. Start on “high” for 5 hours; reduce to “low” and cook for about 3 hours, or until ham easily shreds.

how to serve:

For service: Shred ham with 2 forks. Serve with potato rolls or sweetbread rolls. Serves 10-12.

For more Kalua Pig Recipes Visit here@ Hawaiian Kalua Pig Recipes

Chef Ron De Guzmans Pork & Squash

This Filipino recipe for pork and kabocha squash is from the Cooking Hawaiian Style TV show on OC16.  Be sure to catch Ron’s episode on Cooking Hawaiian Style.

Chef Ron De Guzmans Pork & Squash

Ingredients:

Crispy Pork Belly:

      • 1 lb. Pork Belly
      • 6 cloves Garlic
      • 1 tablespoon Black Peppercorn
      • 3 Bay Leaves
      • 2 tablespoons Salt

Kabocha Puree:

      • 1/2 Kabocha sqaush, seeds removed
      • Marscapone cheese to taste
      • Salt to taste
      • 1 tablespoon butter

Balsamic Reduction:

    • 2 cups balsamic vinegar
    • 3/4 cup brown sugar
    • 1 cinnamon stick
    • 2 star anise

Pork and Squash:

Preheat Oven to 350 degrees.
Add all ingredients to a pan, cover pork belly with water ¾ of the way. Cook until pork is fork tender. Remove from pan and cover with parchment paper and cool in refrigerator over night. When ready to serve, cut to desired size and fry until crispy brown.

Kabocha Puree:

Preheat oven 350 degrees
Cut Kabocha in half, remove seeds. In a pan, add Kabocha and 1cup water. Cover with foil and bake until tender. Remove pulp and add to a vitamix blender, add cheese, salt and butter and blend to a smooth consistency. Reserve until ready to use

Balsamic Reduction:

Add all ingredients to a sauce pot and reduce to a syrup like consistency. Cool and reserve until ready to use.

Assembly:

When ready to serve, drizzle balsamic reduction on the plate spoon about 1 cup of the kabocha puree on the plate. Place a piece of pork belly on the kabocha puree and garnish with additional balsamic reduction or your favorite grilled vegetables.

Find more hwaiian Recipes Visit Here@ Hawaiian Pork Recipes