Tropical Pulled Pork Sandwiches


Main Dish
Tropical Pulled Pork Sandwiches

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    Jam-packed with flavor, pork shoulder is cooked in a sweet, hot, and savory marinade and topped with sweet pineapple, BBQ sauce, and savory green onions.

    Recipe Tags

    Servings and Ingredients

    Serves 12
    1 tbsp.Gustare Vita olive oil
    1(3-to 4-lb) pork shoulder butt roast
    1(16-oz.) can unsweetened pineapple juice
    ¼ c.Hy-Vee soy sauce
    2 tbsp.Hy-Vee brown sugar, packed
    1 clove(s)garlic, minced
    1 tbsp.Hy-Vee Sriracha sauce
    1 tsp.fresh ginger, grated
    1 tsp.sesame oil
    12Hy-Vee Bakery Hy-Waiian hamburger buns, halved and toasted
    1 c.thinly sliced fresh pineapple rings
    ½ onions, sliced
    Hy-Vee Hickory House KC Kiss BBQ, optional

    Things To Grab

    • Pressure cooker
    • Whisk


    1. Heat olive oil in an uncovered pressure cooker. Use the sauté/browning setting, if available. Cut roast into four pieces; add to cooker and brown on all sides.

    2. Whisk together pineapple juice, soy sauce, brown sugar, garlic, Sriracha, ginger and sesame oil in a medium bowl. Pour mixture over pork.

    3. Pressure-cook on high for 50 minutes. Let pressure drop naturally and carefully remove the lid.

      Hyvee Culinary Expert Tip
      Pressure-cooking a 3- to 4-lb. roast takes about 50 minutes compared to 5 to 7 hours in a slow cooker.
      Hy-Vee Test Kitchen
    4. Remove the pork from the pressure cooker and carefully trim any fat. Reserve ½ cup of the cooking juices; discard remaining juices. Return pork to the pressure cooker and shred. Add the reserved cooking juices.

    5. Place pineapple slices on bun bottoms. Using a slotted spoon, spoon pork mixture on top. Sprinkle with green onions. If desired, add BBQ sauce. Add bun tops.

    Nutrition facts


    340 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 85mg
    • Sodium: 660mg
    • Total Carbohydrates: 35g
    • Protein: 27g

    Daily Values

    Iron 15%
    Calcium 4%
    Vitamin D 6%
    Potassium 8%

    Recipe Source:

    Seasons, October 2017