Hawaiian Pulled Pork Sandwiches

with Tangy Sunsweet® Prune BBQ Sauce

Ingredients
  • 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
Instructions

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.