Polynesian Pork Sandwich

For Oven Roasted Pork:

1. Preheat the oven to 350 degrees F.
2. In a 4 cup glass measuring cup or large bowl combine the pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, sriracha and rice vinegar. Whisk to combine.
3. Heat a heavy bottom Dutch oven or roasting pot over medium-high heat and add olive oil. Season the pork all over with salt and pepper. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side). Remove the whole pot from the heat and slowly pour in half of the pineapple sauce + 2 cups water. Place a lid on the pot and place in the preheated oven. Roast the pork for 3-4 hours or until the pork is falling off the bone and shreds easily. Check the pork half way through cooking to ensure that there is liquid at least half way up the pork at all times.
4. Shred the pork and add the remaining pineapple sauce. I used all the sauce, but we like things very saucy over here, so only use what you wish. Take the shredded pork and toss well with the sauce, then place on the stove to warm throughout, about 5-10 minutes.

For Crockpot Pork:

1. Grease the bowl of your crockpot.
2. In a 4 cup glass measuring cup or large bowl combine the pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, sriracha and rice vinegar. Whisk to combine.
3. Heat a heavy bottom dutch oven or roasting pot over medium-high heat and add oil. Season the pork all over with salt and pepper. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side). Remove the pork and place it in the crockpot. Pour in half of the pineapple juice mixture. Place a lid on the crockpot and cook on low for 7-8 hours or on high for 4-6 hours. Shred the pork and toss well with the sauce, if desired add more sauce to the crockpot and toss well.

Pineapple Slaw:

• In a medium size bowl whisk together the Greek yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper. Add the cabbage, green onions, cilantro, pineapple and jalapeño. Toss well.

Assembling the Sandwich:

• Brush each half of the potato roll with butter and either toast in an oven set to 400 degrees, on a griddle set to 350 degrees or in a non-stick saute pan on medium heat just until they start to turn a golden brown color. Remove from heat and arrange on a platter or cutting board.
• Prior to assembling the sandwich heat oil in a saute pan on medium high heat. Add the julienne peppers and onions and cook until the onions just start to brown. Remove from the pan and place on a plate.
• Place approximately 4 ounces of the shredded pork on the bottom half of the each of the toasted potato rolls.
• Top the pork with approximately 1 ounce of shredded cheddar cheese and then a portion of the sautéed peppers and onion, pineapple slaw and lastly sliced avocado. Finish with a couple of teaspoons of the reserved cooking liquid from the pork.
• Place the top portion of the potato roll on. Set on a plate with a favorite snack food and enjoy.