Categories: Sandwiches/Wraps
Ingredients
- Kalua Pork:
- 4 lb boneless pork shoulder
- 1 large organic banana leaf, cut in half widthwise, optional
- salt and black pepper, to taste
- Pineapple Chutney:
- 1 lb diced pineapple
- 1 large sweet yellow onion, diced
- 1/2 small red bell pepper, diced small
- 1/4 tsp red pepper flakes
- 1 cup rice vinegar
- 1/2 cup white vinegar
- 1/4 cup brown sugar
- 1 tbsp minced garlic
- 1 tbsp finely grated fresh ginger
- salt, to taste
- Spicy Mayo:
- 6 tbsp mayo
- 2 tbsp Sriracha
- 2 tsp white vinegar
- salt, to taste
Directions
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Kalua Pork:
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Cut pork into 2 pieces; season with salt and pepper and wrap each piece in a banana leaf half.
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Place pork in a slow cooker. Cover and cook on lowest setting for 8-10 hrs, until meat shreds easily with a fork.
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Remove meat from slow cooker, reserving drippings. Discard banana leaves, if using. Shred meat, adding drippings as needed to moisten.
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For Pineapple Chutney:
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Combine all ingredients in a large saucepan over medium-high heat; bring to a boil. Lower heat to medium-low and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1 1/2 to 2 hrs.
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For Spicy Mayo:
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Combine all ingredients in a small bowl, stirring until combined.
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To serve:
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Cut brioche rolls in half. Place warm pulled pork on bottom of roll. Place pineapple chutney on top and drizzle spicy mayo over chutney. Top with second half of brioche roll.