Hawaiian Pulled Pork Sandwiches

Prep Time 20 Minutes

Cook Time 780 Minutes

Calories per seving 528

Fat 28g

Cholesterol 106mg

Sodium 643mg

Carbohydrates 42g

Fiber 1.5g

Sugar 24g

Protein 28.5g

Pork

3 lb pork shoulder roast, boneless
2 yellow onions, peeled and quartered
1/8 tsp liquid smoke (1/2 tsp for Dutch oven)
2 cups chicken broth (6 cups for Dutch oven)
1 Tbsp salt
2 Tbsp olive oil

BBQ Sauce

1 yellow onion, diced
4 garlic cloves, chopped
9 oz bag Sunsweet^® Pitted Prunes
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
1 Tbsp fresh ginger, finely grated
1 1/4 cups brown sugar
1/2 cup cider vinegar
2 Tbsp Dijon mustard
1 cinnamon stick
1 Tbsp chili powder
1 tsp cumin, ground
2 cups tomato sauce
6 oz tomato paste
2 tsp olive oil

Pork
Heat a heavy-bottomed frying pan over high heat 3 to 4 minutes, add 2 Tbsp olive oil. Season the pork roast with salt on all sides and brown in the pan, 3 minutes per side. Put pork in a crock pot. Add the onions, broth and liquid smoke. Cook the pork 10 to 12 hours on a low setting. Alternatively, put the browned roast in a Dutch oven with 6 cups of broth and 1/2 tsp liquid smoke and bake, covered 3 to 4 hours at 325°F. When meat is cool enough to handle, remove fat and shred the meat. Toss with Sunsweet^® Prune BBQ Sauce (recipe to follow) and serve piled high on toasted buns or slider rolls.

BBQ Sauce
Heat a saucepan over medium heat and add 2 tsp of olive oil. Add onion and garlic and cook until soft. Add the rest of the ingredients, bring to a boil and simmer for 30 minutes over low heat. Cool and remove the cinnamon stick and place sauce in a blender. Blend until smooth. Sauce keeps for two weeks when refrigerated.

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