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1
For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub.
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2
Massage the rub over the pork, making sure to rub it in between the scored fat cap.
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3
Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.
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4
Preheat the oven to 325 degrees F with the oven rack in the middle position.
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5
Remove the plastic wrap from the pork and place in a Dutch oven with a lid.
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6
Cover and place in the oven to roast for 3 hours.
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7
After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer.
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8
Remove from the oven and let rest for 20 minutes.
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9
For the sandwich build: Using two forks or your hands, pull apart the warm pork.
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10
Toss with the Chile Sauce.
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11
Butter and toast the buns until golden brown.
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12
Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage.
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13
Do your best hula dance and enjoy.
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14
Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve.
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15
Simmer for 5 to 10 minutes, and then set aside until the pork is ready.
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16
Right before you toss in the pork, remove the smashed garlic cloves.
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17
Preheat a grill pan or grill over high heat.
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18
Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side.
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19
Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions.
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20
Season with salt and pepper.
