Ingredients Pork Pork Shoulder Smoky Kalua Pork Sandwiches with Spiced Pineapple Jam 4.0 (1) 1 Review Enjoy this Hawaiian version of a classic comfort sandwich kicked up a notch with a zesty and flavorful jam loaded with spices. By Lee Anne Wong Updated on January 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 35 mins Total Time: 7 hrs Yield: 12 Ingredients PORK One 5-pound boneless pork shoulder with the fat cap, trussed (optional) 3 tablespoons kosher salt 2 tablespoons liquid smoke 3 large thawed frozen banana leaves JAM 1 cup diced sweet onion 2 garlic cloves, minced 1 Thai red chile, seeded and minced 5 cups diced (1/2 inch) fresh pineapple (about 3 pounds) 1 large cinnamon stick 5 whole cloves 3 whole allspice berries 1 bay leaf 1/4 cup fresh lime juice 3 cups cane or turbinado sugar 1 teaspoon kosher salt 12 potato slider buns and lime wedges, for serving Directions Make the pork Preheat the oven to 300°. Using a sharp knife, score the pork shoulder all over with 1/2-inch-deep crosshatch cuts. In a small bowl, combine the salt with the liquid smoke; rub all over the pork shoulder. Spread 1 banana leaf lengthwise on a work surface; arrange the remaining 2 leaves crosswise on top, overlapping them slightly. Set the pork in the center of the leaves and wrap tightly. Wrap the package in 2 layers of heavy-duty foil and transfer to a large roasting pan. Add 2 cups of water to the pan. Roast the pork shoulder until very tender, about 5 1/2 hours. Let rest without unwrapping for at least 30 minutes. Meanwhile, make the jam In a medium saucepan, combine all of the ingredients except the slider buns and lime wedges and bring to a simmer over moderate heat. Reduce the heat to moderately low and cook, stirring occasionally, until the pineapple is softened and the juices are syrupy, about 50 minutes. Discard the spices; let the jam cool to room temperature. Unwrap the pork and transfer to a large platter; reserve the juices. Using 2 forks, shred the pork, discarding any large pieces of fat. Skim the fat from the pan juices; toss the shredded pork with 1/4 cup of the pan juices. Serve the pork on the buns with the spiced pineapple jam and lime wedges. Make Ahead The jam can be refrigerated for 3 days. Suggested Pairing Pair with a spiced, citrusy wheat beer. Rate it Print