By Chef Alli
2 1/2 – 3 lbs. boneless pork shoulder (pork butt), cut into chunks, seasoned with your favorite pork rub
Vegetable oil, for browning off pork
3-4 cloves garlic, minced
1 yellow onion, diced
1-2 jalapenos, seeds and membranes removed, minced
1 cup pineapple juice
1/2 cup soy sauce
1 cup bbq sauce
12 rings (slices) fresh pineapple
1 package King’s Hawaiian sandwich buns (12)
1/4 cup chopped fresh cilantro
1/3 cup mayonnaise combined with 1/3 cup bbq sauce
PRESSURE COOKER METHOD
Set pressure cooker to browning setting and add a bit of oil to the pot; when oil is hot, add seasoned pork chunks, browning off on all sides, a few at a time, working in batches as needed.When all pork is nicely browned, place all pieces into pressure cooker pot; add 1/2 cup broth to pot and give meat a stir. Add garlic, onion, jalapenos, pineapple juice, and soy sauce. Place lid onto pressure cooker and lock into place. Choose high setting and set time for 50 minutes. When timer goes off, use natural pressure release. When float valve drops, remove lid and test pork to make sure it’s very fork-tender. If it’s not, re-pressurize on high again, and setting timer for 10-15 minutes. Shred pork in cooker using two forks. Reserve juices for making pan sauce!
SLOW COOKER METHOD
Heat a heavy skillet over medium high heat; add a bit of oil. When oil is hot, add seasoned pork chunks, browning off on all sides, a few at a time, working in batches as needed.When all pork is nicely browned, place all pieces into slow cooker. Add garlic, onions, jalapeno, pineapple juice and soy sauce to slow cooker. Cover with lid and set on low setting; cook for 7-8 hours on low, or until pork is nicely fork-tender. Shred pork in slow cooker using two forks. Reserve juices for making pan sauce!
PREPARE THE SANDWICHES
Remove meat from cooker, letting as much of the sauce drip off into cooker. Place meat into a hot, seasoned skillet, cooking in an even layer, until meat is crisped and browned just a bit. Combine 1 cup sauce from cooker with 1 cup bbq sauce; drizzle over meat and gently toss to combine.
Place pineapple slices onto a hot, oiled grill pan and cook just until nice golden brown in color.
Combine mayo/bbq mixture;slather onto warmed buns then sprinkle with cilantro. Top slathered buns with sauced meat from skillet and grilled pineapple to create sliders. Devour!
We’ve found that this is a good sandwich to serve as an open-faced sandwich – almost easier to eat as open-faced than in slider-fashion!