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), we 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 skimp 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
- Side of smoky pineapple BBQ sauce
- Mac salad
- Kimchi cucumbers
- Hawaiian rolls
What you’ll need from home:
- Aluminum foil-lined sheet tray
- Olive oil
Total prep time: 20 minutes
The Pork
- Preheat your oven to 375 degrees. Drizzle a little olive oil on your foil-lined sheet tray.
- Toss the pork on your tray, and pour the side of smoky pineapple BBQ sauce over. Mix it around a little so the pork gets nicely coated!
- Pop your tray in the oven for 14-16 minutes, or until the pork is nice and hot.
The Mac Salad and Kimchi Cucumbers
- We like to enjoy both of these cold! Give them a taste and season with S+P to your liking (trust those taste buds!), and you’re 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 OR in the toaster oven for a couple minutes til’ 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! #Dinnersolved, dinner served.
Show us how you WECO!
