Smoky Kalua Pork Sandwiches with Spiced Pineapple Jam

Enjoy this Hawaiian version of a classic comfort sandwich kicked up a notch with a zesty and flavorful jam loaded with spices.

Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • pork

  • One

    5-pound boneless pork shoulder with the fat cap, trussed (optional)

  • 3

    tablespoons kosher salt

  • 2

    tablespoons liquid smoke

  • 3

    large thawed frozen banana leaves

  • jam

  • 1

    cup diced sweet onion

  • 2

    garlic cloves, minced

  • 1

    Thai red chile, seeded and minced

  • 5

    cups diced (1/2 inch) fresh pineapple (about 3 pounds)

  • 1

    large cinnamon stick

  • 5

    whole cloves

  • 3

    whole allspice berries

  • 1

    bay leaf

  • 1/4

    cup fresh lime juice

  • 3

    cups cane or turbinado sugar

  • 1

    teaspoon kosher salt

  • 12

    potato slider buns and lime wedges, for serving

Directions

Make the pork Preheat the oven to 300°. Using a sharp knife, score the pork shoulder all over with 1/2-inch-deep crosshatch cuts. In a small bowl, combine the salt with the liquid smoke; rub all over the pork shoulder. Spread 1 banana leaf lengthwise on a work surface; arrange the remaining 2 leaves crosswise on top, overlapping them slightly. Set the pork in the center of the leaves and wrap tightly. Wrap the package in 2 layers of heavy-duty foil and transfer to a large roasting pan. Add 2 cups of water to the pan. Roast the pork shoulder until very tender, about 5 1/2 hours. Let rest without unwrapping for at least 30 minutes. Meanwhile, make the jam In a medium saucepan, combine all of the ingredients except the slider buns and lime wedges and bring to a simmer over moderate heat. Reduce the heat to moderately low and cook, stirring occasionally, until the pine­apple is softened and the juices are syrupy, about 50 minutes. Discard the spices; let the jam cool to room temperature. Unwrap the pork and transfer to a large platter; reserve the juices. Using 2 forks, shred the pork, discarding any large pieces of fat. Skim the fat from the pan juices; toss the shredded pork with 1/4 cup of the pan juices. Serve the pork on the buns with the spiced pineapple jam and lime wedges. Make Ahead The jam can be refrigerated for 3 days. Suggested Pairing Pair with a spiced, citrusy wheat beer.

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