Kalua Pork Sandwiches with Pineapple and Bok Choy
- 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
- Line the bottom of a slow cooker with the bacon strips.
- Brush the pork shoulder with liquid smoke and sprinkle the entire roast with the salt.
- Place the roast in the slow cooker, on top of the bacon strips.
- Slow cook the roast for 8-10 hours.
- Remove the roast from the slow cooker and place it in a large bowl and shred it, using two forks.
- 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.
- Cut the ends of the bok choy. Rinse and dry the leaves.
- Add the coconut oil to a large skillet and quickly sauté, until the leaves are tender and bright green. Set aside.
- Assemble each of the sandwiches by layering kalua pork, sautéed bok choy and sliced pineapple between two slices of Hawaiian Sweet Bread. Serve immediately.