Tuesday, October 6, 2015

grilled pineapple pork sandwiches... 8 hours

the goods:

2 pounds pork shoulder or butt
2 cloves garlic, minced
1 red onion, diced
2 red bell peppers, diced
1 jalapeno, seeds removed, and diced
1 cup pineapple juice
1/2 cup soy sauce
8 Hawaiian sandwich buns
1 pineapple, peeled and cored
1/4 cup fresh cilantro, chopped
 BBQ sauce, for serving

Place pork shoulder, garlic, onion, peppers, jalapeno, pineapple juice, and soy sauce in a slow cooker. Cover and cook for 4-5 hours on high or 7-8 hours on low. Shred directly in the slow cooker with two forks. Cover a baking sheet with foil and preheat oven to 450 degrees. Use tongs to transfer meat to baking sheet, letting the extra juice drip off back into the slow cooker before transferring. Arrange meat in an even layer and bake for 15 minutes or until some pieces turn golden brown. Remove the meat from the oven and gently toss with tongs. Drizzle with juice from slow cooker if too dry.
Heat a nonstick skillet over medium-high heat. Cut the pineapple into rings, then cut the rings in half. When the skillet is hot add the pineapple slices and sear them for a few minutes on each side.
Arrange the meat on each bun, top with pineapple slices, sprinkle with cilantro, and add BBQ sauce to the top bun if desired.

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