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1
Preheat oven to 450 degrees F.
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2
Lightly oil a medium sized baking sheet.
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3
Roll or stretch dough to fit into oiled pan.
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4
Place in oven and bake for 8 minutes.
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5
Remove from oven and evenly coat with the Hawaiian sauce leaving a 1 inch border from the edge of the dough.
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6
Top with leftover pulled pork, pineapple chunks and sprinkle with cheese.
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7
Scatter the top with the onion and season salt and freshly ground black pepper.
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8
Bake for about 20 minutes until the cheese has melted and the crust turns golden brown.
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9
Garnish with fresh cilantro.
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10
Slice and serve.
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11
In small bowl, combine teriyaki mix, paprika and pepper.
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12
Coat the pork the with rub mixture, patting until all rub is used.
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13
Set aside.
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14
In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice.
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15
Set aside.
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16
Put the chopped onions and carrots in a 5-quart slow cooker.
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17
Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork.
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18
Reserve remainder for Hawaiian sauce.
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19
Cover and cook on low for 7 to 8 hours.
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20
The meat should fall apart easily.
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21
Remove the roast from the slow cooker to a cutting board.
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22
Using 2 forks carefully pull the meat into shreds.
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23
Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.
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24
Reserve the remaining pulled pork for the Round 2 Recipes, Pulled Pork Pot Stickers and Hawaiian Pizza.
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25
Hawaiian Sauce:
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26
In a medium pot heat the oil over medium heat.
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27
Add garlic and ginger and saute until soft, about 2 minutes.
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28
Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes.
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29
Remove from heat and set aside..
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30
Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan.
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31
Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes.
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32
Remove from heat and set aside.
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33
Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.
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34
Quarter the red pepper and remove the core and seeds.
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35
Slice each quarter into 6 pieces.
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36
Cut each chicken thigh into 6 pieces.
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37
Preheat a grill pan or an outdoor grill to medium heat.
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38
On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper.
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39
Repeat with another piece of pineapple then chicken, then red pepper.
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40
Season skewers with salt and pepper, to taste.
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41
Grill the skewers on oiled grill, cooking for 4 minutes on each side.
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42
Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side.
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43
Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.
