Let’s talk about sandwiches. What’s your favorite kind? I’m a big fan of anything super cheesy (grilled cheese sandwiches are high on my list) on a good bread. This sandwich has moved to the top of my list, too. It has this smoky kalua pork, Monterey jack cheese , an easy BBQ spread, and lots of caramelized onions—all atop a sweet Hawaiian bun.
I haven’t had very much kalua pork in my life and I have never been to Hawaii (I know, so disappointing…especially for a native Californian) so I can’t assure you that this will taste like the kalua pork made underground at your Hawaiian luau on vacation. However, I can assure you that this pork is tasty!
The kalua pork is made in one of my most-used kitchen tools, my slow cooker (crockpot). I love how easy it is to use and how you can make enough meat to fill an army! This pork couldn’t really be easier as you just cover it in salt and add some liquid smoke (I found this in the BBQ sauce/condiments section of my local supermarket) and cook on low for 8-10 hours.
You won’t be upset if you make 4 lbs instead of 2 lbs of this pork. It’s delicious in tons of things…nachos, omelets, baked potatoes.
Once the pork is done, the sandwich starts with Hawaiian slider buns (I used King’s Hawaiian that I found at my local supermarket). These buns are a little bit sweet and go perfectly with this pork (for my gluten-free husband, I used regular white gluten-free buns, and he still loved this sandwich). I wanted a little bit of barbeque sauce flavor, but I didn’t want to overshadow the flavor of the pork, so I combined BBQ sauce with some sour cream I had in my fridge. You could also use mayonnaise if you like. I hate mayonnaise, though, so I used sour cream.
I also put some caramelized onions on this sandwich because there really aren’t that many sandwiches that can’t be improved with some caramelized onions. This sandwich is finished off with some Monterey jack cheese.
- 2 lbs boneless pork shoulder/butt
- 1 tbsp Himalayan pink sea salt
- 2 tsp liquid smoke
- 12 Hawaiian slider buns (or gluten-free buns)
- 1 1/2 cup Monterey jack cheese, shredded
- 1 large yellow onion, sliced and caramelized
- 1/2 cup BBQ sauce
- 1/4 cup sour cream
- With a knife, remove as much of the visible, hard fat as you can from the pork shoulder. Poke several holes in the pork with a fork. Cover completely with a thin layer of salt. Place in slow cooker, add liquid smoke, and cook for 8-10 hours on low.
- With two forks, shred meat and remove as much of the leftover fat as you can during the shredding process.
- Mix together BBQ sauce and sour cream in a small bowl and spread onto slider buns. Add meat, caramelized onions, and a layer of Monterey jack cheese. Enjoy!
- I couldn’t find any Hawaiian red sea salt, which I think is most commonly used in Kalua pork, but Himalayan pink salt worked perfectly for me. I could be wrong, but I don’t think you’d be able to tell a difference in taste between different sea salts, especially not over the liquid smoke flavor.