BBQ Kalua Pulled Pork Sandwiches

Directions

• Kalua Pulled Pork Sandwiches
• Brush buns with melted butter, and toast on a skillet or grill.
• Pile up some of the pulled pork, and then top with slaw.
• Drizzle on some roasted pineapple sauce.
• Smoked Kalua Pork
• Generously season the pork shoulder with the red sea salt.
• Smoke at between 300-325 degrees Fahrenheit until the internal temperature reaches 165 degrees. This usually takes around 3 1/2 hours.
• Remove the pork shoulder from smoker and wrap in at least 2 layers of banana leaves. Then place the wrapped shoulder into a large Dutch oven, roasting pan, or hotel pan that’s tightly sealed with aluminum foil. You need to use a cooking vessel that is oven-safe and has a lid (or tightly-wrapped aluminum foil).
• Place the Dutch oven (or similar) into the smoker or oven, and cook at 350 degrees until the internal temperature of the pork reaches between 203-205 degrees. This usually takes at least 2 hours.
• Remove from heat, but leave the Dutch oven (or similar) closed. Let it all rest for 1 hour.
• Discard the banana leaves and shred the pork.
• Hawaiian-Style Slaw
• Make dressing by combining mayonnaise, rice wine vinegar, honey, soy sauce, and lime juice. Whisk thoroughly.
• Combine the cabbage, carrots, and green onion in a large bowl. Add most of the dressing and toss thoroughly with the vegetables. If it seems like it needs a little more dressing, add the remainder.
• Cover and refrigerate for at least a couple hours. If there is any standing liquid at the bottom of the bowl, strain it out before using the slaw.
• Roasted Pineapple Sauce
• Brush pineapple and onion slices with olive oil. Then grill or roast until they’ve softened a bit, and a light char develops.
• Allow the onion and pineapple to cool.
• Combine all ingredients in a blender and puree until extremely smooth.
• Refrigerate for at least a couple hours before using.