DON'S HAWAIIAN PULLED-PORK SANDWICH
THE ULTIMATE PULLED-PORK SANDWICH
A delicious sandwich made with buttered and grilled Rêver Artisan Bakery™ Hawaiian buns, Kalua-style pig, Don's Kona Lava BBQ Sauce, and Aloha Dreams Coleslaw made with pineapple and mango.
Kalua Pig is popular at Hawaiian luaus where a whole pig is smoked in a sand pit with sea salt, banana leaves and koa wood. Our simple crock pot method mimics the smoked flavor of using natural liquid smoke and the results are an easy, mouth-watering, juicy pork recipe anyone can make at home.
How to Make the Kalua Pork
For the Pork
- 2 to 3 lb trimmed pork shoulder blade roast
- 1 tbsp liquid mesquite smoke
- coarse red Hawaiian sea salt (I get mine at Trader Joes), or sea salt
- Place pork in the crock pot and stab it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and set crock pot to low; cook until the meat is tender, about 12 to 16 hours.
- Remove from crock pot and place on a large platter. Remove any fat you may have missed and shred pork with two forks. Discard liquid reserving a little as needed to keep pork moist.
How to Make Don's Kona Lava BBQ Sauce
Bulgogi, loosely translated, means "fire beef". Most likely because of the sweet and spicy sauce it is marinated in. In American, it is known as Korean BBQ, and the sauce is used for many cuts of beef, including spareribs. For this recipe, I substitute pineapple for pear, and teriyaki sauce for soy sauce.
- 3 cups reduced homemade teriyaki sauce (see recipe below)
- 3 cups dark brown sugar
- 1 cup plus 1/4 cup water divided
- 1 cup soju or sake
- 1/2 cup gochujang Korean chili paste
- 1/2 cup mild honey
- 1/3 cup rice vinegar
- 1/4 cup plus 2 tablespoons minced garlic (about 16-20 cloves, minced)
- 1/4 cup grated fresh ginger root (about a 4-inch piece)
- 4 scallions trimmed of the root end, thinly sliced
- 1 cup fresh pineapple, finely grated
- 1 teaspoon freshly ground tellicherry black pepper
- 1 teaspoon Korean chili pepper powder or crushed red pepper flakes
- 3 tablespoons cornstarch or canning starch (if you wish to can the sauce)
Combine the teriyaki sauce, dark brown sugar, 1 cup water, soju, gochujang, honey, rice wine vinegar, garlic, ginger root, sliced scallions, grated pineapple, tellicherry pepper, and chili powder, or pepper flakes in a large stainless pot. Stir while bringing to a boil. Boil for 5 minutes, stirring frequently.
In a small measuring cup or bowl, whisk together the cornstarch, or canning starch with the water. While stirring the barbecue sauce vigorously, slowly pour the starch mixture into the sauce. Return the barbecue sauce to a boil and boil for 1 minute or until thickened. (If you intend to can this sauce, proceed to the next paragraph now.) Pour the sauce into jars and store in the refrigerator for up to three weeks. Enjoy!
OPTIONAL CANNING DIRECTIONS: Ladle the hot barbecue sauce into sterilized pint or 24 ounce jars, leaving ½-inch of headspace at the top of the jar. Moisten a paper towel with vinegar and wipe the rims of the jars clean. Position new, two-piece lids on the jars and tighten to fingertip tightness.
Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches. Put the lid of the canner in place, return the water to a boil, and process for 15 minutes. Carefully transfer the jars to a towel lined counter or wire cooling rack and allow them to cool completely, preferably overnight, before removing the rings, wiping the jars clean, and labeling.
Store the jars in a cool, dark place for up to a year. Once a jar is opened, it will be good for up to 3 weeks when stored in the refrigerator.
Yes, you can halve or even quarter this recipe if you don't need a full batch, but I'll be honest and tell you that I've never had extra sauce. If you make the full recipe and just toss it in the refrigerator, you'll have enough for a few different meals and you will be happy to have it tucked away.
If you don't intend to can this sauce, you can substitute cornstarch for the canning starch.
How to Make Don's Aloha Dreams Cole Slaw
This Hawaiian Aloha Dreams Cole Slaw is inspired by the Lava Lava Beach Club on the Kona Coast of the Big Island of Hawaii.
If you’re ever on the Big Island you should drop by. It’s a wonderfully relaxed place to sit with your toes in the warm sand.
This coleslaw is very good on its own, and EXTRAORDINARY on our Hawaiian Pulled Pork sandwich with Don's Kona Lava BBQ Sauce, and our buttered and grilled Hawaiian buns.
For the Dressing
- 1/2 teaspoon ginger freshly grated
- 1/4 cup rice vinegar
- 1 and 1/2 teaspoons balsamic vinegar
- 2 teaspoons sesame oil
- 1 tablespoon tamari soy sauce
- 1 teaspoon black sesame seeds
- 1 tablespoon lime juice
- 2 teaspoons honey
For the Slaw
- 1 cup pineapple, diced
- 1 head red cabbage, shredded
- 1 cup mango, diced
In a medium bowl combine all dressing ingredients.
Chop pineapple and mango into 1/2 inch cubes and add to the dressing.
MAKE AHEAD NOTE - Can be made to this point up to 1 day ahead and refrigerated.
When ready to serve, shave thin slices off the red cabbage head. Toss shredded cabbage with dressing. Refrigerate until ready to serve.
How to Make Homemade Teriyaki Sauce
An easy homemade teriyaki sauce recipe made from pantry staples. This sauce is bold and thick and is great as a marinade or as a sauce served with your favorite meats.
- 1 cup water
- 5 tablespoons packed brown sugar
- 1/4 cup soy sauce
- 1-2 tablespoons honey
- 1 large clove of garlic, finely minced
- 1/2 teaspoon ground ginger
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Combine the 1 cup water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
- In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
- Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.