Hawaiian Pulled Pork Sandwiches

Prep Time20 Minutes

Cook Time780 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.