Hawaiian Pulled Pork and Pineapple Sandwiches
Tender beer-braised pork shoulder meets tropical pineapple salsa in this Hawaiian-inspired sandwich. The pork is seared then slow-cooked in beer and lime juice until fork-tender, then shredded and tossed with vinegar, sugar, and spices for a perfect sweet-tangy balance. Fresh pineapple salsa with roasted peppers and cilantro adds bright, fruity contrast. Ideal for casual entertaining, summer gatherings, or whenever you want to bring island flavors to your table.
Ingredients
- 2 lb fresh pork roastpork shoulder1:1none
similar cut
- 12 oz light lager beerpineapple juice1:1none
non-alcoholic option
- 4 limes
- 2 cup fresh pineapple, diced
- 4 garlic cloves
- 1 yellow pepper, roasted
- ½ cup red onion, diced
- 1 cup white vinegar
- 1 tbsp crushed red pepper
- ¼ cup white sugar
- ½ cup fresh cilantro, chopped
- brioche buns
Instructions
- 1
Heat large skillet over high heat
- 2
Salt and pepper all sides of pork roast
- 3
Sear pork roast in hot pan on all sides until golden brown
- 4
Transfer to oven safe vessel that can be tightly covered
- 5
Pour beer over pork along with juice of 2 limes
- 6
Cover and cook in preheated oven for 90 minutes or until tender
- 7
Mix diced pineapple with diced pepper, diced onion and juice from remaining 2 limes
- 8
Set pineapple mixture aside
- 9
Remove pork from oven and shred into bite-sized pieces using two forks
- 10
While still hot, add vinegar, sugar, crushed garlic cloves and crushed red pepper to pork
- 11
Mix thoroughly
- 12
Add half of the pineapple mixture and return to oven uncovered for 15 minutes
- 13
Mix pork and add half of cilantro to pork and other half to remaining pineapple mixture
- 14
Place pork mixture onto brioche bun and top with fresh pineapple mixture
- 15
Serve warm
Tips
Sear the pork well on all sides to develop deep flavor before braising
Let the pork rest briefly after shredding to absorb the vinegar mixture better
Toast the brioche buns lightly for extra texture and to prevent soggy bottoms
Good to Know
Refrigerate assembled sandwiches up to 2 days, reheat gently
Cook and shred pork up to 2 days ahead, make salsa day of serving
Serve warm with extra pineapple salsa on the side
Common Mistakes
Sear pork well to avoid bland flavor
Don't skip the 15-minute uncovered bake to avoid watery filling
Add vinegar mixture while pork is hot to avoid poor absorption
Substitutions
FAQ
Can I use pork shoulder instead of pork roast?
Yes, pork shoulder works perfectly and may be even more tender. Use the same cooking time and method.
What if I don't have beer?
Substitute with pineapple juice or chicken broth. The beer adds depth but isn't essential for tenderness.
How long will leftovers keep?
Refrigerate the pulled pork and salsa separately for up to 3 days. Reheat pork gently before serving.