KALUA PORK SANDWICH RECIPES

Name: Kalua Pork Sandwich
Prep time: 5 min
Cook time: 12 h
Total time: 12 h 5 min
Yield: 1 sandwich, 1 serving(s)
Ingredients: 8 ounces pulled pork; kaiser roll; barbecue sauce; Coleslaw

KALUA PORK SANDWICH RECIPE - FOOD.COM

Kalua Pork Sandwich Recipe - Food.com image

Make and share this Kalua Pork Sandwich recipe from Food.com.

Total Time 12 hours 5 minutes

Prep Time 5 minutes

Cook Time 12 hours

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 4

Ingredients

8 ounces pulled pork
kaiser roll
barbecue sauce
Coleslaw

Steps:

grill kaiser roll.
in a seperate pan add pork and bbq saue.
heat until warm.
place pork on grilled roll.
top with cole slaw -- .
serve with fresh grilled pineapple slice and macaroni salad -- .

Nutrition Facts : Calories 480.5, FatContent 21.9, SaturatedFatContent 7.7, CholesterolContent 194.9, SodiumContent 133.7, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 66.3

KALUA PORK SANDWICH RECIPE BY THE DAILY MEAL CONTRIBUTORS

Kalua Pork Sandwich Recipe by The Daily Meal Contributors image

Kalua is a Hawaiian cooking method that uses an imu, a type of underground oven. It can also refer to slow-cooked foods. This recipe uses a Dutch oven to perfectly braise tender pork shoulder, which is then shredded and served with pineapple slaw and kimchee aioli on a ciabatta roll.This recipe is by Emeril Lagasse and was originally published in the Orlando Sentinel.

Provided by THEDAILYMEAL.COM

Total Time 3 hours 59 minutes59S

Prep Time 29 minutes59S

Cook Time 3 hours 29 minutes59S

Yield 4

Number Of Ingredients 41

Ingredients

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 tablespoon fresh-ground black pepper
2 1/2 pound boneless pork shoulder
1 tablespoon liquid smoke
1 1/2 cups water
asian barbecue sauce (recipe follows)
kimchee aioli (recipe follows)
4 ciabatta rolls, halved and toasted
asian pineapple slaw (recipe follows)
crispy onions (recipe follows)
3/4 cup hoisin
1 1/2 teaspoon brown sugar
1 1/2 teaspoon sriracha
2 tablespoon soy sauce
2 tablespoon ketchup
1 tablespoon honey
1 tablespoon cider vinegar
1 tablespoon sriracha
1/2 cup mayonnaise
1/2 teaspoon minced garlic
1 1/2 teaspoon rice vinegar
juice of 1 lemon wedge
1 cup napa cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 cup shredded carrots
1 cup mung bean sprouts
1/4 cup thinly sliced green onions
1/4 cup chopped cilantro
1 tablespoon soy sauce
1 1/2 tablespoon rice vinegar
1 teaspoon sesame oil
salt and pepper, to taste
1/4 to 1/2 cup diced pineapple
2 medium onions
oil, for frying
1/2 cup cornstarch
1/2 cup flour
1 tablespoon creole seasoning, such as emeril's essence creole seasoning
salt and pepper, to taste

Steps:

Step 1: Preheat oven to 300 F.
Step 2: In a bowl, mix together 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon salt and 1 tablespoon pepper. Rub on a 2 1/2 pound boneless pork shoulder.
Step 3: Coat meat with 1 tablespoon liquid smoke. Put in a Dutch oven. Add 1 1/2 cups water; cover. Braise for 3 1/2 hours.
Step 4: Let meat rest for 30 minutes.
Step 5: Remove pork; shred. Mix with 1/2 to 3/4 cups of the cooking liquid. When liquid is absorbed, toss with Asian barbecue sauce.
Step 6: Spread kimchee aioli on 4 toasted and halved ciabatta rolls. Add pork to the bottom halves and top with Asian pineapple slaw and crispy onions.
Step 1: In a bowl, mix together 3/4 cup hoisin, 1 1/2 teaspoons brown sugar, 1 1/2 teaspoons sriracha, 2 tablespoons soy sauce, 2 tablespoons ketchup, 1 tablespoon honey and 1 tablespoon cider vinegar. Refrigerate until ready to use.
Step 1: In a bowl, mix together 1 tablespoon sriracha, 1/2 cup mayonnaise, 1/2 teaspoon minced garlic, 1 1/2 teaspoons rice vinegar and the juice of 1 lemon wedge. Refrigerate until ready to use.
Step 1: In a large bowl, mix together 1 cup thinly sliced Napa cabbage, 1 cup thinly sliced red cabbage, 1 cup shredded carrot, 1 cup mung bean sprouts, 1/4 cup thinly sliced green onions, 1/4 cup chopped cilantro, 1 tablespoon soy sauce, 1 1/2 tablespoons rice vinegar, 1 teaspoon sesame oil, and salt and pepper to taste.
Step 2: Set aside for 1 hour. Stir in 1/4 cup to 1/2 cup diced pineapple. Refrigerate until ready to use.
Step 1: Slice 2 medium onions into 1/8-inch-thick rings.
Step 2: Heat oil for frying to 350 F.
Step 3: In a bowl, combine 1/2 cup cornstarch, 1/2 cup flour and 1 tablespoon Emeril's Essence Creole Seasoning. Toss onions in mixture to coat.
Step 4: Fry onions in batches, about 2 minutes for each batch. Season with salt and pepper to taste.

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