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 pineapple 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:
- Slow-cooked shredded pork shoulder
- Smoky pineapple BBQ sauce
- Macaroni salad
- Kimchi cucumbers
- Hawaiian rolls
What you’ll need from home:
- Aluminum foil-lined sheet tray
- Olive oil
Total prep time: 16-20 minutes
The Pork and Smoky Pineapple BBQ Sauce
- Preheat your oven to 375F degrees. Drizzle a little olive oil on your foil-lined sheet tray.
- Toss the pork on your tray, and pour some of that smoky pineapple BBQ sauce over it (we like it saucy, but you might not need it all!). Mix it all around a little so that the pork gets nicely coated!
- Pop your tray in the oven for 14-16 minutes, or until the pork is nice and hot.
The Macaroni 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 with the pork for the last few minutes. OR, toss ‘em in the toaster oven ‘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!