Hawaiian Pulled Pork Sandwiches with Tangy Sunsweet Prune BBQ Sauce

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3 lbs. 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 tbs. salt

2 tbs. olive oil

BBQ Sauce

1 yellow onion, diced

4 garlic cloves, chopped

1 9 oz. bag Sunsweet Pitted Prunes

2 tbs. soy sauce

2 tbs. Worcestershire sauce

1 tbs. fresh ginger, grated fine

1 1/4 cups brown sugar

1/2 cup cider vinegar

2 tbs. Dijon mustard

1 cinnamon stick

1 tbs. chili powder

1 tsp. cumin, ground

2 cups tomato sauce

6 oz. tomato paste

2 tsp. olive oil


Heat a heavy bottomed frying pan over high heat 3-4 minutes, add 2 tbs. 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 10-12 hours on 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 3-4 hours at 325F. 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 and serve with Sunsweet Pineapple Slaw.


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.