🍽️

Kalua Pork Sandwiches with Spicy Slaw

Course
Dinner
Servings

3-4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed Prep Day!
  • 🔪 Pork can be made ahead up to step 5, and refrigerated for up to 5 days.
  • ❌ Gluten free? Make extra slaw and enjoy the meat over a bed of slaw.
  • 🚨 Check out the leftover alert at the end of this recipe!

Ingredients:

  • 2 pounds pork shoulder (pork butt meat)
  • 1 cup cold water
  • 1/2 tablespoon salt
  • 3 tablespoon liquid smoke
  • 6-8 hawaiian sweet roles

Spicy Slaw

  • 4 oz Green Cabbage
  • 4 oz Purple Cabbage
  • 1/2 small Red Onion
  • 2 medium Carrots – or 4oz of shredded carrot
  • 1-2 Jalapeños or serranos (depending how spicy you like it)
  • 1/4 Cup Mayonnaise or more to taste
  • 1 tbsp Spicy Brown Mustard or dijon
  • 1/2 tbsp Rice Vinegar
  • 2 tsp soy sauce or tamari for GF
  • 1/8 tsp Black Pepper
  • 1/8+ tsp Cayenne if you want it more spicy
  • Top with sesame seeds

Directions:

  1. 🔪 Prepare meat (Can be done up to 3 days ahead).
    1. Cut pork into 2 inch cubes, trimming off excess fat.
  2. 🔪 Season and Marinate Pork
    1. Season pork chunks on all sides with the salt and liquid smoke. Mix very well, then marinate for 30 minutes.
  3. 🔪 Pressure Cook Pork
    1. Add the pork to the pressure cooker, pour the water over it and mix well.
    2. Close the lid securely and set vent to “Sealing”.
    3. Cook on high pressure for 40 minutes, followed by a 15 minute natural release. Then manually release the rest of the pressure.
  4. Slaw Prep
    1. While the pork is cooking, do the veg prep for the slaw.
      1. Thinly slice both cabbages.
      2. Thinly slice the onion into half moons.
      3. Thinly slice the carrots if your didn't buy shredded.
      4. Finely mince the jalapeño.
    2. Combine all of the Spicy Slaw ingredients (except the sesame seeds) and toss to coat all of the vegetables.
    3. Taste, add a splash more of soy sauce or tamari if you would like more salt. Top with sesame seeds to serve.
    4. Set aside in the fridge until you're ready to serve.
  5. 🔪 Shred Meat
    1. Remove the lid of the pressure cooker once pressure is fully released.
    2. Shred the pork with 2 forks in a separate bowl with 1/4 cup of the juices from the pot. Or in your stand mixer (including juices) using the paddle (example).
    3. Add more juices from the pot if desired. The meat should be well hydrated!
    4. At this point, you can let the pork cool and refrigerate for up to 5 days.
  6. Serve
    1. Serve meat topped with spicy slaw on Hawaiian sweet rolls. Or serve the slaw on the side or without the rolls for gluten free.

Reheat Options

  1. Add pork + mix in any gelatinized juices to melt into the meat as it heats, to a microwave safe bowl. Cover with a damp paper towel and microwave for 2-3 minutes, stirring halfway through.

🚨Leftover Alert

  1. Enjoy this meat with rice, tacos, burritos, salads, nachos, or whatever sounds good to you! Just be sure to add any extra needed ingredients to your shopping list.