Pulled Pork Sandwiches on Sourdough Hawaiian Rolls
Slow-braised puled pork, piled onto soft sourdough Hawaiian rolls with melty swiss, stone ground mustard, and pickled red onions. Perfect for feeding a crowd.
Ingredients
For the rub
- 15 grams (1 tablespoon) fine sea salt
- 2 grams (1 teaspoon) freshly ground black pepper
- 8-10 grams (1 tablespoon) granulated garlic
- 10-12 grams (1 tablespoon) granulated onion
- 6 grams (2 ½ teaspoons) smoked paprika (ground pimentón rojo dulce)
- 2 grams (1 teaspoon) cayenne pepper
- 1 grams (½ teaspoon) ground cinnamon
- 2 grams (1 teaspoon) chili pepper flakes optional
For the pork
- 1 kilogram (2.2 pounds) boneless pork shoulder butt roast patted dry
- 30 grams (2 tablespoons) extra virgin olive oil
- 1 sweet onion roughly chopped
- 1 red bell pepper roughly chopped
- 750 grams (3 ¼ cups) dry white wine room temperature
- 150 grams (1 cup) pitted prunes
- 53 grams (2 ½ tablespoons) honey
- 30 grams (2 tablespoons) tomato paste
- 900-1000 grams (3 ¾ to 4 ¾ cups) pork or vegetable stock
- 2 to 3 fresh sage leaves
For the sandwiches
- 24 Sourdough Hawaiian Rolls sliced in half
- 60 grams (¼ cup) stone ground mustard
- 200-250 grams (about 8-10 slices) Swiss cheese
- 50 grams (about ½ cup) pickled red onions
- 8 grams (¼ cup) fresh parsley roughly chopped
Instructions
Make the pulled pork
- In a large shallow bowl, whisk together the granulated garlic, granulated onion, smoked paprika, cinnamon, cayenne, chili flakes, salt, and pepper.
- Pat the pork shoulder dry with paper towels on all sides. Rub the spice mix all over the pork, pressing it into the meat.
- Heat the olive oil in a large stock pot or Dutch oven over medium-high heat until shimmering.
- Sear the pork on all sides until deeply browned, about 3 to 4 minutes per side. Remove the pork to a plate.
- Add the diced onion and red bell pepper to the same pot. Sauté for 5 to 6 minutes, stirring occasionally, until softened and starting to caramelize.
- Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 3 to 4 minutes until the alcohol smell cooks off.
- Stir in the prunes, honey, tomato paste, and the pork or vegetable stock until everything is combined.
- Nestle the pork back into the pot. The liquid should come up about halfway to two-thirds of the way up the roast. Lay the sage leaves over the top.
- Cover with the lid and reduce heat to low. Cook for 2.5 to 3.5 hours, turning the pork once halfway through, until the internal temperature reaches 200°F (93°C) and the meat shreds easily when pulled with a fork.
- Transfer the pork to a plate and let it rest for 10 minutes. Shred with two forks, discarding any large pieces of fat.
- Use a blender to blend the cooking liquid, prunes, and vegetables into a smooth sauce. If you have an immersion blender you can do this right in the pot. If using a regular blender, work in batches and vent the lid for steam.
- Pour the sauce over the pulled pork and toss to coat.
Assemble the sandwiches
- Preheat the oven to 375°F (190°C).
- Slice the Sourdough Hawaiian Rolls in half horizontally and set the tops aside.
- Place the bottoms back in the baking pan. Spread stone ground mustard on each, then top with the slices of Swiss cheese.
- Bake for 4 to 5 minutes, just until the cheese is melted and bubbly.
- Pile generous scoops of pulled pork onto the melted cheese.
- Top with pickled red onions and a the fresh parsley.
- Add the roll tops and serve warm.
Notes
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.
- 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: place them carefully 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.
Reheating
From the fridge:- Pulled pork: Warm in a saucepan over medium-low heat with a splash of stock or water for 8 to 10 minutes, stirring occasionally. Or microwave in 30-second bursts, stirring between each, until heated through.
- Assembled sandwiches: Reheat at 350°F (175°C) for 10 to 12 minutes, until warmed through and the cheese is melty again.
- Pulled pork: Thaw overnight in the fridge first, then reheat as above.
- Assembled sandwiches: Thaw overnight in the fridge, then reheat at 350°F (175°C) for 12 to 15 minutes. If reheating straight from frozen without thawing, bake at 350°F (175°C) for 25 to 30 minutes.
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