Stack of three Hawaiian Slow Pulled Pork Sandwiches

Hands On:

30 minutes

Total Time:

510 minutes

Serves:

Ingredients

1 (20-oz.) can Hy-Vee pineapple slices in pineapple juice
1 (10-oz.) bottle teriyaki marinade and sauce
1 (3½-4-lb.) Hy-Vee boneless Midwest Pork shoulder blade roast
½ cup Hy-Vee mayonnaise
¼ cup Hy-Vee apple cider-flavored vinegar
2 tsp Hy-Vee granulated sugar
¼ tsp kosher salt
1 (10-oz.) pkg. shredded red cabbage
1 jalapeño pepper, sliced and seeded
1 (16-oz.) pkg. Hy-Vee Bakery brioche hamburger buns, (8-ct.) split and toasted

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Preparation

Drain pineapple, reserving ¾ cup juice. Reserve slices for serving. Combine pineapple juice and teriyaki marinade and sauce in a 4-quart slow cooker. Add pork shoulder; toss to coat. Cover and cook on LOW for 6 to 8 hours or until pork is very tender.

Remove pork from slow cooker and shred using 2 forks. Return pork to slow cooker. Cover and keep warm.

For slaw, combine mayonnaise, vinegar, sugar, and salt in a medium bowl. Add cabbage and jalapeño; toss to coat.

To serve, remove pork from slow cooker using a slotted spoon; serve pork buns with reserved pineapple slices and cabbage slaw.

Nutrition Facts

Serves: 8

Amount Per Serving
Calories:		550
% Daily Value*
Total Fat: 23g		29%
	Saturated Fat: 6g
	Trans Fat: 0g
Cholesterol: 105mg		35%
Sodium: 490mg		21%
Total Carbohydrate: 56g		20%
	Dietary Fiber: 2g	7%
	Sugars: 25g	50%
Protein: 25g		50%