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1
Heat the oven to 325 degrees F and arrange a rack in the middle.
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2
Rub the salt and pepper all over the pork pieces.
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3
Heat the oil in a Dutch oven or a 6-quart heavy-bottomed pot with a tightfitting lid over medium-high heat until smoking, about 4 minutes.
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4
Add enough pork pieces to form a single layer (do not crowd) and sear on all sides until golden brown, about 3 minutes total.
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5
Remove to a plate and repeat with the remaining pork pieces.
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6
Add the onion, garlic, and ginger to the pot and stir to combine.
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7
Cook until aromatic, about 10 seconds.
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8
Add the pineapple juice, sake or sherry, soy sauce, and brown sugar and stir to combine.
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9
Return the pork pieces along with any accumulated juices to the pot and bring to a boil.
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10
Cover and place the pot in the oven.
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11
Braise until the pork is tender and falls apart when shredded with a fork, about 2 hours.
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12
Remove from the oven and transfer the pork pieces to a large dish; set aside.
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13
Set a fine-mesh strainer over a medium heatproof bowl and strain the sauce; discard the solids.
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14
Using a fat separator, remove the fat from the sauce and discard (alternatively, let the sauce settle until the fat rises to the surface, then skim away with a large spoon or ladle).
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15
Shred the pork into bite-size pieces, discarding any excess fat or connective tissue.
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16
Return the pork to the pot, add 1 cup of the sauce, and stir to coat.
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17
(If you prefer moister pork, add more sauce as desired.)
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18
Place the lime juice and cayenne pepper in a large bowl and stir to combine.
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19
Add the jicama and pineapple pieces and toss to coat.
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20
Place 1/4 cup of the pulled pork on one half of each toasted roll.
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21
Top with a slice each of jicama and pineapple and place the other half of the toasted roll on top.
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22
Serve warm.
