Kalua Pork Sandwiches with Pineapple and Bok Choy

INGREDIENTS

  • 4 – 5 lbs. Pork Shoulder
  • 4 Strips Bacon
  • 1 Tbsp. Liquid Smoke
  • 1 Tbsp. Red Rock Salt (we used pink Himalayan salt)
  • 1 Fresh Pineapple, cored and sliced into rings
  • 1 Bok Choy, sliced
  • 1 Tbsp. Coconut Oil
  • 1 loaf Canyon Bakehouse Hawaiian Sweet Bread

 

DIRECTIONS

  1. Line the bottom of a slow cooker with the bacon strips.
  2. Brush the pork shoulder with liquid smoke and sprinkle the entire roast with the salt.
  3. Place the roast in the slow cooker, on top of the bacon strips.
  4. Slow cook the roast for 8-10 hours.
  5. Remove the roast from the slow cooker and place it in a large bowl and shred it, using two forks.
  6. Spoon some of the cooking liquid over the kalua pork to keep it moist before serving. Or, transfer the pork back to the slow cooker to keep warm.
  7. Cut the ends of the bok choy. Rinse and dry the leaves.
  8. Add the coconut oil to a large skillet and quickly sauté, until the leaves are tender and bright green. Set aside.
  9. Assemble each of the sandwiches by layering kalua pork, sautéed bok choy and sliced pineapple between two slices of Hawaiian Sweet Bread. Serve immediately.