Hawaiian Pulled Pork Sandwiches

with Tangy Sunsweet® Prune BBQ Sauce

Prep Time: 20 minutes
Cook Time: 13 hours

Delicious Hawaiian Pulled Pork Sandwiches with Tangy Sunsweet® Prune BBQ Sauce and other great recipes
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

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.

Nutritional Information
  • Total Servings 12
  • Serving Size 1/12 (1 sandwich)
  • Calories per serving 528
  • Fat 28g
  • Cholesterol 106mg
  • Sodium 643mg
  • Carbohydrates 42g
  • Fiber 1.5g
  • Sugar 24g
  • Protein 28.5g
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Products Used in This Recipe
Pitted Prunes
D'Noir™ Prunes
Pitted Prunes