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Pasture Raised Hawaiian Pulled Pork Sandwiches Recipe

This dish will take you away to a warm tropical beach, where the food is really, really good. A creative new way to cook 1915 Farm Country Style Pork Ribs (which aren't 'ribs' at all, but thin slices of the incredibly tender Boston butt roast, which comes from the top shoulder). While this could all be tossed in the crockpot, we love the depth of flavor a braise provides.

A quick sear on the ribs, then sauté of aromatics and jalapeño...and in goes a delicious mix of pineapple juice and soy sauce to make up the braising liquid. Toss some pineapple rings on the grill with some buttered Hawaiian buns to serve – this one is sure to become a family favorite!

Serves 4-6


  • 2½ – 3 lbs. 1915 Farm Country Style Pork Ribs, Pork Shoulder, or Boston Butt Roast
  • 1 tsp kosher salt
  • 1 Tbsp avocado oil, lard, or bacon fat
  • 4 cloves minced garlic
  • 1 red onion, diced
  • 1-2 jalapeños, diced 
  • 1 cup pineapple juice
  • ½ cup soy sauce (organic Tamari is a great choice to avoid GMO-soy)
  • 4-6 Hawaiian Sandwich Buns (King's Hawaiian or HEB Sweet Aloha Buns)
  • 1 pineapple, peeled and cored (or canned pineapple rings)
  • ¼ cup fresh cilantro for topping
  • Softened butter, for buns


Preheat oven to 300°

Lightly season ribs with kosher salt (lighter than usual since this dish has soy sauce). Place a large dutch oven over high heat. Add avocado oil (or other neutral high-heat oil, lard works great here too). Once the oil is quite hot, carefully add ribs one at a time. Sear in batches until all sides of the ribs are golden brown, then remove to a plate and set aside.

Add onion and jalapeño to the same pot and sauté until softened. Next, add the garlic and cook until fragrant, just a minute or two. Add the ribs back to the pot, in a single layer. Then, pour in the soy sauce and pineapple juice. 

Bring liquid to a boil, then turn off the heat and place lid on pot. Place into the oven for 2-3 hours (up to 4 if you're working with a large Boston butt or shoulder roast).

The meat is done when easily shredded with a fork, which you can do right in the pot or on a cutting board, then transfer back to juices and combine well. If using country style pork ribs, watch out for small pieces of bone that are sometimes found in this cut. Keep the meat warm with lid on until ready to serve.

Heat an outdoor grill to medium-high, (or an indoor griddle) and spread softened butter over the inside of buns. Dry the pineapple rings with a paper towel so they will sear nicely – 2 per sandwich. 

Grill pineapple rings and buns until toasty and golden.

To serve, pile a bit of pulled pork on bottom half of bun, place 2 grilled pineapple rings over top, and garnish with cilantro to finish.

Crockpot Method: if you'd prefer to do this in the crockpot, simply combine all ingredients for the pork (ideally searing the ribs beforehand), and cook on high 5-6 hours or low 7-8 hours.

We hope you enjoyed this recipe! If you'd like to share your delicious dish on Instagram, don't forget to tag us @1915_Farm


P.S. If you love our pasture raised heritage breed pork – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef osso buco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

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