When I was a Unit Manager working at The University of Arkansas, I tried out all the local restaurants around the school to see what popular places were serving. My idea was to take some of those favorite dishes and make them my own to serve to the guys at the house.
This is how I discovered Hawaiian style pulled pork. Now, the guys at my house were already big fans of my barbecue pulled pork (I mean, I am from Memphis), but this recipe has become my personal favorite. It is so versatile. You can serve it with garlic green beans or put it on a taco bar. I urge you to try it and see what I mean.
4 teaspoons vegetable oil
6-8-pound pork shoulder
8 cups pineapple juice
3 teaspoon freshly grated ginger
3 teaspoon paprika
3 teaspoons minced garlic
2 cups brown sugar
1/2 cup soy sauce
1 1/2 cups ketchup
1/3 cup rice vinegar
4 tablespoons sriracha
Salt and pepper, to taste
In a braising pan, heat oil over medium-high heat. Cut pork shoulder in half and sear with oil until brown.
Whisk sauce/braising ingredients together. Reserve 4 cups of the sauce, and pour the remaining sauce over the pork. Cover the pot and cook for 4 hours or until it is fork tender.
When the pork is ready, pull it apart, pour the reserved sauce over it, and serve.
David Thornton//Regional Supervisor