Pulled Pork Sandwiches on Sourdough Hawaiian Rolls

Equipment Needed To Make Pulled Pork Sandwiches on Sourdough Hawaiian Rolls

You don't need anything wild for this recipe, just a good heavy pot for the braise.

• Large heavy-bottomed stock pot or Dutch oven with a lid
• Large, shallow bowl for the rub
• Two forks or meat claws for shredding
• Immersion blender or regular blender
• Sharp serrated knife

Ingredients For Pulled Pork Sandwiches on Sourdough Hawaiian Rolls

Here's what each ingredient does and why it's in the recipe.

• Boneless pork shoulder butt roast is the perfect cut for pulling. It has enough fat marbling to stay juicy through a long braise and shreds beautifully when fork-tender.
• Smoked paprika (pimentón rojo) is the flavor anchor of the rub. It brings smoky depth without needing a smoker.
• Granulated garlic and onion layer in savory base notes that hold up through hours of cooking.
• Cinnamon sounds odd in a savory rub but adds warmth and rounds out the smoke. You won't taste it as cinnamon, just a deeper background note.
• Cayenne and chili pepper flakes bring gentle heat. The cayenne is for diffuse warmth, the flakes for little pops of spice.
• Sweet onion and red bell pepper sweeten the braise and blend into the sauce at the end.
• Dry white wine deglazes the pot and adds acidity to balance the richness. Sauvignon blanc or pinot grigio both work great.
• Prunes are the secret weapon. They dissolve into the sauce and give it a deep, almost caramelized sweetness.
• Honey rounds out the prunes with floral sweetness.
• Tomato paste adds umami and helps the sauce cling to the pork.
• Pork or vegetable stock is the braising liquid that does most of the work. Use whichever you have on hand.
• Fresh sage is the herb that ties everything together. Dried won't give you the same brightness, so skip it if you don't have fresh.
• Stone ground mustard is sharper and more textured than yellow mustard, which is exactly what you want against the sweet rolls.
• Swiss cheese has that nutty, slightly tangy melt that pairs perfectly with pork.
• Pickled red onions bring acid and crunch. Make a batch ahead and keep them in the fridge.
• Fresh parsley brightens the whole sandwich. Don't skip it.

See recipe card for quantities.

Key Steps To Make Pulled Pork Sandwiches on Sourdough Hawaiian Rolls

The recipe card has the full breakdown but here's a walk-through of the most important moments.

Pat the pork dry and rub it well. Dry meat sears better, and pressing the rub into the surface helps it stick through the braise.

Sear all sides until deeply browned. This is where most of the flavor comes from. Don't rush it, let each side get a real crust before turning.

Sauté the onion and pepper in the same pot. All those browned bits on the bottom are flavor gold. The vegetables will help lift them up.

Deglaze with the white wine. Scrape the bottom of the pot as the wine bubbles. Let it reduce for a few minutes so the alcohol cooks off.

Add the prunes, honey, tomato paste, and stock. Give it a good stir and nestle the pork back in. The liquid should come up about halfway.

Cover and braise low and slow. About 2.5 to 3.5 hours, turning once halfway. The pork is done when it hits 200°F (93°C) internal and shreds with light pressure from a fork.

Blend the sauce. This is the step that takes the recipe from good to crave-worthy. The prunes and vegetables turn into a thick, glossy sauce that coats the pork.

Assemble the sandwiches on the sourdough Hawaiian rolls: Mustard, cheese, pork, pickled onions, and parsley.

Recommended Substitutions

• Pork shoulder: Pork butt and pork shoulder are essentially the same cut, both work. Avoid pork loin, it's too lean for a long braise and will dry out.
• Smoked paprika: Sweet paprika will work in a pinch but you'll lose the smoky note.
• White wine: Use pork or vegetable stock with a splash of apple cider vinegar if you'd rather skip the wine.
• Prunes: Dried apricots or dates will work, though prunes really are the magic here.
• Sage: Fresh thyme is the best swap. Rosemary works too.
• Stone ground mustard: Whole grain mustard or dijon both work. You could use any sauce you please instead.
• Swiss cheese: Provolone, gruyere, or havarti are all great melters that pair well with pork.

Storage

Room temperature: Assembled sandwiches should not sit out longer than 2 hours.

Refrigerator:

• Pulled pork: Store with sauce in an airtight container for up to 4 days. Keep the rolls separate so they don't get soggy.
• Assembled sandwiches: Wrap individually in foil or parchment and store in an airtight container for up to 2 days. They hold best if you skip the parsley until reheating.

Freezer:

• Pulled pork: Freezes beautifully for up to 3 months. Portion into freezer bags, press flat to remove air, and lay flat to freeze. Thaw overnight in the fridge before reheating.
• Assembled sandwiches: Wrap each one tightly in foil, then place in a freezer bag. Freeze for up to 1 month. The texture is best when frozen without the pickled onions and parsley, so add those fresh after reheating.

Make Ahead Instructions

Fridge:

• Pulled pork: Can be made up to 3 days ahead. Reheat gently before assembling.
• Assembled sandwiches: Build them up to 1 day ahead, wrap individually in foil, and refrigerate. Reheat as directed above.

Freezer:

• Pulled pork: Cook the pork, shred, and freeze in sauce up to 3 months ahead. Thaw overnight before assembly day.
• Assembled sandwiches: Build (without pickled onions and parsley), wrap individually in foil, and freeze up to 1 month. Reheat as directed and add the fresh toppings after.

Frequently Asked Questions

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