Kalua Pork Sandwiches

Instructions

1. 1

   Prepare the Pork

   • Pat the pork shoulder completely dry with paper towels. This helps the seasoning adhere better.
   • Using a sharp knife, score the fat cap in a diamond pattern, being careful not to cut into the meat.
   • With a small knife or fork, pierce the meat all over, about 1-inch deep.
   • In a small bowl, combine the Hawaiian red salt and liquid smoke to form a paste. Rub this mixture evenly over the entire surface of the pork, pushing it into the cuts and pierced holes.
2. 2

   Slow Cook the Pork

   • Place the seasoned pork, fat-cap side up, into the basin of a 6-quart or larger slow cooker.
   • Pour the water around the base of the pork, not over the top.
   • Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours. The pork is ready when it reaches an internal temperature of 205°F (96°C) and shreds effortlessly with a fork.
3. 3

   Make the Pineapple Coleslaw

   • While the pork is cooking, prepare the coleslaw. In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and black pepper until the dressing is smooth and creamy.
   • Add the shredded cabbage, shredded carrot, and well-drained pineapple tidbits to the bowl.
   • Toss thoroughly to coat all the ingredients in the dressing. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the cabbage to soften slightly.
4. 4

   Shred and Season the Pork

   • Once cooked, carefully transfer the pork from the slow cooker to a large bowl or cutting board. Let it rest for 15-20 minutes until it's cool enough to handle.
   • Using two forks, shred the meat, pulling it apart with the grain. Discard the bone and any large, unrendered pieces of fat.
   • Skim the excess fat from the surface of the cooking liquid remaining in the slow cooker. Ladle about 1/2 to 1 cup of this flavorful juice over the shredded pork and toss to combine. This keeps the pork moist and enhances its flavor.
5. 5

   Assemble and Serve

   • Split the Hawaiian sweet rolls. For extra texture, you can lightly toast the cut sides in a dry pan or under a broiler for 1-2 minutes.
   • Pile a generous amount of the warm, shredded Kalua pork onto the bottom half of each roll.
   • Top the pork with a scoop of the chilled pineapple coleslaw.
   • Place the top half of the roll on the sandwich and serve immediately.