Hawaiian Pork Roll Sandwiches – Spice up your next cookout with this awesome and delicious East-Coast-meets-Polynesia fusion sandwich!
Okay, so this recipe is a crazy fusion between classic Philadelphia and New York food and Hawaiian flavors. If you’re doubtful about how this is going to work, bear with me because I promise that a Hawaiian Pork Roll Sandwich is AMAZING!
Growing up, pork roll was one of my favorite foods. So much so that on a couple of occasions I chose it as my “birthday dinner.” My Dad would heat it on the grill and then we’d eat it on potato rolls with American cheese and ketchup. My grandfather, on the other hand, would heat it on the stove and put it between an English muffin with a fried egg and American cheese.
I always assumed that everyone eats pork roll on the regular. After all, you’d be hard pressed to find a diner that doesn’t serve it in Philly. Later, I learned that this childhood favorite is a regional food primarily found in New York, New Jersey, Pennsylvania, and Maryland.
If you’re wondering what exactly pork roll is, the best comparison I can make is that it’s like a fresher tasting and more flavorful Spam. Spam is very popular in Hawaii, to the point of bordering on obsession. For example, there is a classic Hawaiian dish called Spam Musubi, which could best be described as Spam sushi. Other popular dishes include baked Spam and pineapple and Spam and pineapple fried rice.
All that to say, a fusion of pork roll with Hawaiian flavors 100% works. This Hawaiian Pork Roll Sandwich is sweet, savory, and spicy. It’s the City of Brotherly Love and The Big Apple meets Honolulu – The Big Pineapple.
Hawaiian Pork Roll Sandwiches
Spice up your next cookout with this awesome and delicious East-Coast-meets-Polynesia fusion sandwich!
Ingredients
Chili Garlic Pineapple BBQ Sauce
- 2 20 oz cans crushed pineapple in heavy syrup, drained
- 2/3 C dark brown sugar, packed
- 2/3 C ketchup
- 2 Tbsp chili powder
- 1/2 tsp garlic powder
Grilled Pineapple Rings
- 1 pineapple, skin and core removed and cut into 6-8 1/2-3/4” slices
- 3 Tbsp salted butter, melted
- salt to taste
Pork Roll Sandwiches
- 18 oz (12 slices) pork roll
- 6 brioche sandwich rolls
- 6 slices gouda cheese
- 6 grilled pineapple rings (see above)
- 1 batch Chili Garlic Pineapple BBQ Sauce (see above)
Instructions
Chili Garlic Pineapple BBQ Sauce
- Drain the canned pineapple in a strainer. Push on the pineapple to reserve as much of the juice as possible. Discard the pineapple or save for another dish.
- Combine the pineapple syrup, dark brown sugar, ketchup, chili, and garlic in an uncoated pan.
- Cook over high heat, stirring constantly for 5-8 minutes until the volume is reduced by half.
- Bring to room temperature before serving.
Grilled Pineapple Rings
- Peel, slice, and core the pineapple. Each slice should be 1/2-3/4” thick. Depending on the size of your pineapple, you will get 6-8 slices. To core the pineapple, cut out the center circle of each slice using a paring knife. Of course, if you have a pineapple corer you can use that instead, but I find that’s a less commonly owned kitchen tool.
- Melt 3 Tbsp of butter in a saucepan or the microwave and coat both sides of each pineapple slice in butter. Lightly season with salt.
- Grill the pineapple over direct medium heat for about 4 minutes on each side. The pineapple is done once there are grill marks and it is starting to become soft and caramelized on the outside.
Pork Roll Sandwiches
- Grill the pork roll over direct medium heat for 1 1/2-2 minutes on each side. Set aside and cover.
- If desired, toast the rolls on the grill.
- Assemble the sandwich by basting the inside of the buns with the Chili Garlic Pineapple BBQ Sauce.
- Next, arrange in order; 1 grilled pineapple slice, 2 slices of pork roll, and 2 slices Cooper sharp white cheese. Spread on additional Chili Garlic Pineapple BBQ Sauce as desired. Serve immediately.
Notes
The "additional time" noted at the top of the recipe accounts for the time needed for the BBQ sauce to come to room temperature.
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