ALOHA!! My husband and I recently returned home from a spontaneous trip
to Maui.  My husbands time off from work went from camping plans to Maui
Hawaii…needless to say I totally won the desired destination for
vacation! Camping vs. Hawaii…um, that was a no-brainer!

 The trip was amazing from start to finish…not to mention the food was delicious. Those who have traveled to Hawaii understand these feelings, when you return home from Hawaii you honestly can’t get the desire to return to Hawaii…immediately…out of your system. So what does one girl do who is dreaming of being back on the beach again and smelling and tasting anything tropical? I cook…I stumbled upon this delicious recipe from the Sandwich King on the food network. As soon as I heard him say “It’s like eating Maui in a bun!” I knew this sandwich was just the recipe to remind me of the best vacation yet. The recipe is super easy (yet a little lengthy so promise me you won’t get scared away by the length?), it just has a few extra steps that make this do a hula dance in your mouth…Mahalo. ~ Diana

 
Hawaiian Pork Sandwiches with Grilled Pineapple Relish
Roast Pork
  1. ¼ cup brown sugar
  2. 1 Tbls. Garlic powder
  3. 1 Tbls. Ground coriander
  4. 1 Tbls. Onion powder
  5. 1 Tbls. Kosher salt
  6. 1 tsp. ground blackpepper
  7. 1 tsp. gorund cumin
  8. 1 tsp. groundcinnamon
  9. 1 boneless pork roast
  10. or shoulder (about 5 lbs.)
Sandwich Build
  1. Sweet chile sauce (recipe below)
  2. Soft potato rolls or Hawaiian bread rolls
Sweet Chile Sauce
  1. 2 cups rice vinegar
  2. 1 cup brown sugar
  3. 1 Tbls. Crushed red pepper
  4. 1 tsp. kosher salt
  5. 4 cloves garlic, smashed
Grilled Pineapple Relish
  1. Oil, for grilling
  2. 1 fresh pineapple, skinned, cored and cut into 1 inch slices
  3. 2 Tbls. Cilantro, chopped
  4. 1 Tbls. Grated fresh ginger
  5. 1 lime, juiced
  6. 1 jalapeno, seeded and diced
  7. ½ red onion, diced
  8. Salt and pepper to taste
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Instructions
  1. For the pork, place the pork fat side down in a crock pot.
  2. Sprinkle with all of the pork seasonings and rub into the meat as best you can.
  3. Put the lid on and let the pork cook on low heat for 5-8 hours, depending how
  4. large the roast is. Once the roast is tender and cooked, remove from the pan, and
  5. shred the pork into pieces. Drain the juices from the crock pot and discard.
  6. Add the shredded pork back to the crock pot and let rest until the other parts
  7. of the recipe are ready.
  8. While the pork is cooking, prepare the other aspects to the
  9. recipe as follows. Sweet Chile Sauce: Bring the vinegar, sugar,
  10. crushed red pepper, salt and garlic to a boil and cook until the sugar and salt
  11. dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is
  12. ready. Right before you toss in the pork, remove the smashed garlic
  13. cloves. Once the sauce is done, pour it over the shredded pork and toss
  14. to coat.
  15. For the salsa: Preheat a grill pan or grill over
  16. high heat. Rub the grill with a bit of oil and grill each side of the pineapple
  17. slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the
  18. pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno
  19. and onions. Season with salt and pepper.
  20. For the sandwich build: Place ample quantities
  21. of pork on the bottom bun and top with Grilled Pineapple Relish. Drizzle with
  22. your favorite BBQ sauce (if desired) and enjoy!
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