Hawaiian Barbecue Pork Sandwiches with Pineapple Salsa
Transport your taste buds to a tropical paradise with these Hawaiian Barbecue Pork Sandwiches with Pineapple Salsa! Tender, slow-cooked pork shoulder is infused with the sweet and tangy flavors of Hawaiian-style barbecue sauce, then piled high onto buttery, toasted sandwich buns. The star of the show? A vibrant pineapple salsa bursting with juicy pineapple, crisp red bell pepper, zesty lime juice, and fresh cilantro, lending a refreshing contrast to the rich, smoky meat. Perfect for summer gatherings, game days, or a flavorful weeknight dinner, this recipe is a delicious blend of juicy, savory, and tropical flavors that will leave everyone reaching for seconds. Ready in a slow cooker with minimal prep time, it’s a stress-free way to bring island-inspired cuisine to your table!
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Recipe Information
Ingredients
- 3 lbs pork shoulder
- 2 cups Hawaiian-style barbecue sauce
- 1 medium (diced) pineapple
- 1 small (diced) red bell pepper
- 0.5 small (finely chopped) red onion
- 2 tbsp (chopped) cilantro
- 2 tbsp lime juice
- 1 tsp salt
- 0.5 tsp black pepper
- 8 pieces sandwich buns
- 2 tbsp (melted) butter
Instructions
Place the pork shoulder in a slow cooker and pour 1 1/2 cups of the Hawaiian-style barbecue sauce over it, ensuring the pork is evenly coated.
Cover the slow cooker and cook on low for 8 hours or until the pork is tender and easily pulls apart with a fork.
While the pork cooks, prepare the pineapple salsa. In a medium bowl, combine the diced pineapple, red bell pepper, red onion, and cilantro.
Add lime juice, salt, and black pepper to the pineapple mixture. Stir to combine. Cover and refrigerate until ready to serve.
Once the pork is fully cooked, transfer it to a cutting board and shred it using two forks. Discard any excess fat. Return the shredded pork to the slow cooker and stir in the remaining 1/2 cup of barbecue sauce. Mix well and keep warm.
Preheat a grill pan or skillet over medium heat. Brush the insides of the sandwich buns with melted butter and toast them until golden brown.
Assemble the sandwiches: spoon a generous amount of the barbecue pork onto the bottom half of each bun, then top with a heaping spoonful of pineapple salsa. Cover with the top half of the bun.
Serve immediately and enjoy the tropical flavors of these Hawaiian Barbecue Pork Sandwiches!
Nutrition Facts
Calories |
5440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.7 g | 247% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1266 mg | 422% | |
| Sodium | 9651 mg | 420% | |
| Total Carbohydrate | 516.3 g | 188% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 301.3 g | ||
| Protein | 351.5 g | 703% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 919 mg | 71% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 7083 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
