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National Pinot Grigio Day: Hawaiian Pineapple and Pork Sandwiches

Superman Cooks
Hawaiian Pineapple and Pork Sandwiches are perfect to make ahead before a summer party for a mouth-watering bite.
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Main
Servings 6 -8 sandwiches

Ingredients
  

  • 2 lb fresh pork roast
  • 12 oz light lager beer
  • 4 limes
  • 2 C fresh pineapple diced
  • 4 garlic cloves
  • 1 yellow pepper roasted
  • ½ C diced red onion
  • 1 C white vinegar
  • 1 tbsp crushed red pepper
  • ¼ C white sugar
  • ½ C chopped fresh cilantro

Instructions
 

  • Heat a large skillet over high heat. While heating, salt and pepper all sides of pork roast.
  • When pan is very hot, place pork roast in pan and sear meat on all sides until golden brown.
  • Transfer to oven safe vessel that can be tightly covered. Pour beer over pork along with juice of 2 limes. Cover and cook in 350 degree pre-heated oven.
  • Cook for 90 minutes (or until tender).
  • While pork is cooking, prepare pineapple salsa to add to pork.
  • Mix diced pineapple with diced pepper, diced onion and juice from remaining 2 limes. Set aside.
  • Remove pork from oven and using two forks, shred pork into bite-sized pieces. While still hot, add vinegar, sugar, garlic cloves (crushed) and crushed red pepper. Mix thoroughly.
  • Add ½ of the pineapple mixture and return to oven, uncovered for 15 minutes.
  • Mix pork mixture and add ½ of the cilantro to pork and the other half to remaining pineapple mixture.
  • Place pork mixture onto a fresh brioche bun and top with fresh pineapple mixture. Serve Warm.