Kalua Pork Sandwich

Kalua Pork Sandwich
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Kalua is a Hawaiian cooking method that uses an imu, a type of underground oven. It can also refer to slow-cooked foods. This recipe uses a Dutch oven to perfectly braise tender pork shoulder, which is then shredded and served with pineapple slaw and kimchee aioli on a ciabatta roll.This recipe is by Emeril Lagasse and was originally published in the Orlando Sentinel.
Prep Time
30
minutes
Cook Time
3.48
hours
Servings
4
servings
Kalua Pork Sandwich recipe - The Daily Meal
Total time: 3.98 hours
Ingredients
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 tablespoon fresh-ground black pepper
  • 2 1/2 pound boneless pork shoulder
  • 1 tablespoon liquid smoke
  • 1 1/2 cups water
  • asian barbecue sauce (recipe follows)
  • kimchee aioli (recipe follows)
  • 4 ciabatta rolls, halved and toasted
  • asian pineapple slaw (recipe follows)
  • crispy onions (recipe follows)
  • 3/4 cup hoisin
  • 1 1/2 teaspoon brown sugar
  • 1 1/2 teaspoon sriracha
  • 2 tablespoon soy sauce
  • 2 tablespoon ketchup
  • 1 tablespoon honey
  • 1 tablespoon cider vinegar
  • 1 tablespoon sriracha
  • 1/2 cup mayonnaise
  • 1/2 teaspoon minced garlic
  • 1 1/2 teaspoon rice vinegar
  • juice of 1 lemon wedge
  • 1 cup napa cabbage, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1 cup shredded carrots
  • 1 cup mung bean sprouts
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped cilantro
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • salt and pepper, to taste
  • 1/4 to 1/2 cup diced pineapple
  • 2 medium onions
  • oil, for frying
  • 1/2 cup cornstarch
  • 1/2 cup flour
  • 1 tablespoon creole seasoning, such as emeril's essence creole seasoning
  • salt and pepper, to taste
Directions
  1. Preheat oven to 300 F.
  2. In a bowl, mix together 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon salt and 1 tablespoon pepper. Rub on a 2 1/2 pound boneless pork shoulder.
  3. Coat meat with 1 tablespoon liquid smoke. Put in a Dutch oven. Add 1 1/2 cups water; cover. Braise for 3 1/2 hours.
  4. Let meat rest for 30 minutes.
  5. Remove pork; shred. Mix with 1/2 to 3/4 cups of the cooking liquid. When liquid is absorbed, toss with Asian barbecue sauce.
  6. Spread kimchee aioli on 4 toasted and halved ciabatta rolls. Add pork to the bottom halves and top with Asian pineapple slaw and crispy onions.
  7. In a bowl, mix together 3/4 cup hoisin, 1 1/2 teaspoons brown sugar, 1 1/2 teaspoons sriracha, 2 tablespoons soy sauce, 2 tablespoons ketchup, 1 tablespoon honey and 1 tablespoon cider vinegar. Refrigerate until ready to use.
  8. In a bowl, mix together 1 tablespoon sriracha, 1/2 cup mayonnaise, 1/2 teaspoon minced garlic, 1 1/2 teaspoons rice vinegar and the juice of 1 lemon wedge. Refrigerate until ready to use.
  9. In a large bowl, mix together 1 cup thinly sliced Napa cabbage, 1 cup thinly sliced red cabbage, 1 cup shredded carrot, 1 cup mung bean sprouts, 1/4 cup thinly sliced green onions, 1/4 cup chopped cilantro, 1 tablespoon soy sauce, 1 1/2 tablespoons rice vinegar, 1 teaspoon sesame oil, and salt and pepper to taste.
  10. Set aside for 1 hour. Stir in 1/4 cup to 1/2 cup diced pineapple. Refrigerate until ready to use.
  11. Slice 2 medium onions into 1/8-inch-thick rings.
  12. Heat oil for frying to 350 F.
  13. In a bowl, combine 1/2 cup cornstarch, 1/2 cup flour and 1 tablespoon Emeril's Essence Creole Seasoning. Toss onions in mixture to coat.
  14. Fry onions in batches, about 2 minutes for each batch. Season with salt and pepper to taste.
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