Step-by-Step Guide to Prepare Speedy Brad's Hawaiian bbq pulled pork sandwich

Brad's Hawaiian bbq pulled pork sandwich.

Brad's Hawaiian bbq pulled pork sandwich

Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, brad's hawaiian bbq pulled pork sandwich. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Brad's Hawaiian bbq pulled pork sandwich is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It's enjoyed by millions every day. Brad's Hawaiian bbq pulled pork sandwich is something that I've loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook brad's hawaiian bbq pulled pork sandwich using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Brad's Hawaiian bbq pulled pork sandwich:

{Take of pork shoulder roast.
{Get of small can crushed pineapple.
{Take of red wine vinegar.
{Take of Smoked paprika, garlic salt, and black pepper.
{Take of sweet onion, chopped.
{Take of sweet baby Ray's Hawaiian bbq sauce.
{Prepare of spicy brown mustard.
{Prepare of fresh pineapple, skin, core, and slice.
{Make ready of Sliced smoked gouda.
{Get of Hawaiian buns.

Instructions to make Brad's Hawaiian bbq pulled pork sandwich:

Add pork, crushed pineapple, onion, and vinegar to a crockpot. Sprinkle liberally with spices. Cover and cook on high for 4-6 hrs. Until it becomes tender and easily pulls..
Pull pork in crockpot and add mustard and bbq sauce. Continue on high until heated through..
Pre heat and clean your grill..
Place pineapple slices on grill. Grill until you get good char lines on one side. Flip and place cheese on grilled side. Grill until cheese melts and pineapple is sizzling hot..
While cheese is melting toast buns on grill. Plate bottom bun. Then pork. Top with pineapple ring. Then top bun. Serve immediately. Enjoy..

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