Brad's Hawaiian bbq pulled pork sandwich
Brad's Hawaiian bbq pulled pork sandwich

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, brad's hawaiian bbq pulled pork sandwich. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Brad's Hawaiian bbq pulled pork sandwich is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Brad's Hawaiian bbq pulled pork sandwich is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have brad's hawaiian bbq pulled pork sandwich using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Brad's Hawaiian bbq pulled pork sandwich:
  1. Make ready 2 lbs pork shoulder roast
  2. Take 1 small can crushed pineapple
  3. Make ready 2 tbsp red wine vinegar
  4. Take Smoked paprika, garlic salt, and black pepper
  5. Make ready 1 sweet onion, chopped
  6. Take 2 bottles sweet baby Ray's Hawaiian bbq sauce
  7. Prepare 2 tbsp spicy brown mustard
  8. Take 1 fresh pineapple, skin, core, and slice
  9. Make ready 8 oz. Sliced smoked gouda
  10. Prepare 8 Hawaiian buns
Steps to make Brad's Hawaiian bbq pulled pork sandwich:
  1. Add pork, crushed pineapple, onion, and vinegar to a crockpot. Sprinkle liberally with spices. Cover and cook on high for 4-6 hrs. Until it becomes tender and easily pulls.
  2. Pull pork in crockpot and add mustard and bbq sauce. Continue on high until heated through.
  3. Pre heat and clean your grill.
  4. Place pineapple slices on grill. Grill until you get good char lines on one side. Flip and place cheese on grilled side. Grill until cheese melts and pineapple is sizzling hot.
  5. While cheese is melting toast buns on grill. Plate bottom bun. Then pork. Top with pineapple ring. Then top bun. Serve immediately. Enjoy.

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