Tropical Pulled Pork Sandwiches

Recipe

Main Dish
Tropical Pulled Pork Sandwiches

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User Rating

5 out of 5 stars
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1 ratings

Recipe Data

12
Servings
20min
Prep
1hr20min
Total

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Description

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.

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Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
1 tbsp.Hy-Vee Select 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.packed Hy-Vee brown sugar
1 clove(s)garlic, minced
1 tbsp.Hy-Vee Sriracha sauce
1 tsp.grated fresh ginger
1 tsp.sesame oil
12Hy-Vee Bakery Hy-Waiian hamburger buns, halved and toasted
1 c.thinly sliced fresh pineapple rings
½ c.sliced green onions
Hy-Vee Hickory House KC Kiss BBQ, optional

Things To Grab

  • Pressure cooker
  • Whisk

Directions

  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

Servings

340 Calories per serving

Amounts Per Serving

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

Daily Values

0%
Vitamin A 2%
0%
Vitamin C 20%
0%
Iron 20%
0%
Calcium 4%

Recipe Source:

Seasons, October 2017