I often make a Hawaiian BBQ pulled chicken recipe in the crockpot. It's awesome (I'll post at some point) and it's so easy. However, I decided I would give this pork recipe a shot. I also decided that I needed some kind of "slaw/salsa" to go on top. I looked in the fridge and saw some leftover cilantro, a lime, some pineapple and mango. Score!! I recall seeing a grilled chicken w/ mango and pineapple salsa recipe using the same ingredients in Cooking Light over the summer. I searched for the recipe and found it!! The original recipe called for a jalapeno, but I'm not a big fan of mixing that "spark" to my tang.
This recipe was very easy to make. Total hands-on time was probably about 20 minutes. However, I was not a fan of the meal. Apparently, I really dislike pork. I didn't really know this until this meal was made. I don't like the taste or the texture. Regarding the recipe, I normally don't remove the meat from the crockpot before I shred. And, I didn't this time. Accordingly, the pork was soaking in the BBQ juice and it made for an unpleasant experience. I used a slotted spoon to make my sandwich, but by the time I took the picture, the juice had soaked through the bun. Perhaps it was the weak buns I used (or the fact that I didn't follow directions). But, I still think that a hoagie roll/thicker bun would work better.
Regardless of my distaste for pork, I am posting the recipe because the flavor was excellent. I really enjoyed the Hawaiian sauce because it had the perfect balance of sweet and spicy. I plan to make this again using chicken and I plan to thicken the sauce (and remove the meat before shredding). Honestly, the flavors in the sauce were dynamite. It just needs a bit of tweaking. Also, it got the seal of approval from Ron so up goes the recipe. (Eh. I hope I'm not turning into the household picky eater.)
Hawaiian Pulled Pork Sandwiches w/ Pineapple and Mango Salsa
adapted from FoodNetwork.com and CookingLight.com (click this link for an awesome chicken recipe, I plan to make this soon with the grill pan!)
Yield: A lot!!
- 1 packet of teriyaki marinade
- I used McCormick Grill Mates Hawaiian Luau.
- 1 tbsp paprika
- 1 tsp ground black pepper
- 3.5 pounds pork shoulder
- 1/2 c chicken broth
- 1/2 c brown sugar
- 1/4 cup soy sauce
- 1 cup chili sauce
- I used a Sweet Chili Sauce (can find in ethnic/asian aisle)
- 1 6 ounce can of pineapple juice
- 1 medium onion, chopped
- 2 carrots, chopped
- Hamburger rolls
- 2 tbsp canola oil
- 1 tbsp ginger, chopped
- 2 tsp garlic, chopped
- 2/3 c diced and peeled mango (one medium)
- 2/3 c diced fresh pineapple
- 2 tbsp minced red onion
- 1 1/2 tsp chopped fresh cilantro
- 1 1/2 tsp fresh lime juice
- 1/8 tsp salt
- 1/8 tsp ground black pepper
For Pulled Pork
- In a small bowl, combine the teriyaki, paprika and pepper.
- Coat the pork with the rub mixture until all rub is used. Set aside.
- In a medium bowl, whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
- Place the chopped onions and carrots in the bottom of a 5 quart slow cooker.
- Place pork on top of the carrots and onion.
- Pour half of the pineapple juice mixture over the pork. Cover the remainder and put in fridge to reserve for the Hawaiian sauce.
- Cover the pork and cook on low for 7-8 hours. The meat should fall apart easily.
- Remove the roast and place on cutting board to shred with 2 forks.
- Do this! It's a necessary step :)
- Serve pork on rolls drizzled with Hawaiian sauce.
- In medium pot, heat oil over medium heat.
- Add garlic and ginger and saute until soft, about 2 minutes.
- Add remaining pineapple juice mixture. Bring to a boil. Then, reduce heat and simmer for 10 minutes.
- Remove from heat and set aside.
- Either drizzle sauce on top of sandwiches or keep on side for dipping.
- Combine all ingredients in a bowl. Cover; refrigerate for 30 minutes until ready to serve.