Dinner tonight is a tasty as heck spin on the traditional Hawaiian dish (also called kalua pig), and although unfortunately Chef Matt does not have an imu in our backyard, (the underground oven that kalua pork is cooked in) he slow-braised this pork to incredible tenderness above ground. He may or may not have tried to dig an imu but you didn’t hear it from us (LOL jk!) Your Hawaiian rolls will serve as the vessel for your pork this eve… and don’t forget to dump on that smoky BBQ sauce! We’re partial to some kimchi cukes on our sando too, but we’re not gonna tell you what to do.
What’s in your bag:
- Braised pork shoulder with smoky pineapple BBQ sauce
- Hawaiian rolls
- Mac salad
- Kimchi cucumbers
- Smoky pineapple BBQ sauce on the side
What you’ll need from home:
- Sheet tray with aluminum foil
- Olive oil
Total prep time: 15 minutes
The Pork
- Preheat your oven to 350 degrees. Drizzle your foil lined sheet tray with a little olive oil.
- Toss the pork on there, pour the side of smoky pineapple BBQ sauce over, spread evenly, and cook for 10 minutes.
- Remove the pork from the oven carefully and push it around with a fork to ensure even heating.
- Pop your pork back in the oven and set a timer for 8-10 more minutes or until warmed through!
The Mac Salad and Kimchi Cucumbers
- We like to enjoy both of these cold! Season with S+P to taste, and boom! Ready to go!
The Hawaiian Rolls
- Easiest of them all! Break the rolls in half and pop them in the oven on your sheet tray for a couple minutes,
OR in the toaster so they’re nice and golden.
Alrighty, here we go… that braised pork can go right on your Hawaiian rolls. Kimchi cukes? They can go wherever you want ‘em. Surround your sandos with mac salad, and DIG IN!
That’s it! Dinner solved, dinner served. #weareWECO
