Slow-Roasted Hawaiin BBQ Pulled Pork
It feels like it’s about time for something different on the menu – do you agree? How about adding some fresh pineapple and a few classic Asian condiments to your traditional BBQ pork recipe?
How can just a few simple additions to classic BBQ pork make such a big flavor difference?? Tender, juicy and packed with flavors of the Luau – this pork is perfect for our long summer nights!
I used a 4 to 5 lb pork roast, cut in half to fit better in my pot, and added just a few things:
- Head Country BBQ ((My favorite BBQ and it’s Made in Oklahoma!))
- sweet chili sauce
- oyster sauce
- mango-peach preserves
- 1 tsp sambal ((you can add more if you love the heat — my hardpan only handle a whisper of heat))
- fresh chopped pineapple
- chopped sweet onions
- 1 bay leaf
- 1 to 2 cloves of garlic, chopped
I used equal parts of the oyster sauce, sweet chili sauce & preserves ((approximately 1/3 cup each)). Then added 1 cup of BBQ sauce, stirred and poured it al over the pork.
I sprinkled the chopped fresh garlic & black pepper over the top and added the bay leaf — and boom!! Covered and into the 250° oven it went.
Doesn’t this pork look inviting?? I shredded it and served it over white sticky rice. I think it would also make a yummy Hawaiian pulled pork sandwich. Simply serve with the usual sandwich suspects: lettuce, tomato, a thin red onion slice and your favorite cheese. Top it off with a few pickle slices, all piled on a yummy Hawaiian roll, and serve with chips!
Simple dinners leave time for playing outside till dark, catching fireflies, loving on some bunnies, fishing, playing catch, digging in the garden and the all-around enjoying being a family moments. This meal is sure to keep you enjoying all of the fun that comes with summer instead of watching summer fun through the windows of your kitchen as you make and clean up from a meal!
- 4-5 lb pork roast
- 1 c Head Country BBQ sauce
- 1/3 c sweet chili sauce
- 1/3 c oyster sauce
- 1/3 c mango-peach preserves
- 1 tsp sambal, more or less according to your taste
- 2 c fresh chopped pineapple
- 2 medium chopped sweet onions
- 1 bay leaf
- 1 to 2 cloves of garlic, chopped
- 1/2 t fresh cracked pepper
- Preheat oven to 250°. Place pork roast into a large dutch oven. ((I cut my pork roast in half so that it fit better in my pot.)) Pour the chopped onion, pineapple and garlic over the roast. In a small bowl, combine the sauces and preserves. Pour the mixture over the pork, add the bay leaf and sprinkle with pepper.
- Cover and place in the oven for 5 to 6 hours.
- Serve over rice or mashed potatoes - or serve as a sandwich on Hawaiian rolls.
- Serves 12 people ((and makes great leftovers))