Pineapple Pulled Pork on Hawaiian Sweet Rolls: #178 of 1000 Sustainable Food Experiments

We were missing Hawaii recently, so this recipe was a kid request to bring some island flavor to our home. I bought the pulled pork already made, but we made the sweet rolls and pineapple relish from scratch. It’s a tangy and satisfying meal. Aloha!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($17.50 total)

1 16 oz package Jack Daniel’s pulled pork – $10.39

Pineapple relish:
1/2 can pineapple chunks (save the juice for the rolls) – $1.99
5 leaves fresh mint, chopped – $0.50
1 tsp ginger – $0.28
1/2 lemon, juiced – $0.20
1 tbsp honey – $0.14
1/4 red onion, minced – $0.15
Salt and pepper to taste

Hawaiian sweet rolls:
1 tbsp active dry yeast – $0.50
1 tsp brown sugar – $0.05
1/3 cup hottest tap water – free
1/4 cup pineapple juice from the can of pineapple chunks – included above
2 eggs – $0.58
1/4 cup soy milk – $0.09
1/4 cup brown sugar – $0.13
3 tbsp coconut oil, melted – $1.65
3 1/2 cups flour – $0.64
1 tsp salt – $0.05
2 tbsp melted margarine to brush on top – $0.40

Directions

1. Make the Hawaiian sweet rolls: Mix the yeast, 1 tsp brown sugar, and hottest tap water in a small plastic bowl. Stir briefly and let sit for 5 minutes to activate the yeast and form a thick foam. Then mix in the pineapple juice, eggs, soy milk, 1/4 cup brown sugar, and coconut oil, stirring gently until well combined.

Add the salt and flour, one cup at a time, and stir well with each cup. Knead it with your hands for at least 10 minutes, and if the dough is too sticky instead of smooth and elastic, add a bit more flour. To knead, use the heel of your hand to push the dough away from you, then fold it back over itself, turn it a quarter turn, and repeat. After 10 minutes, form it into a ball, put it in an oiled bowl, cover with a tea towel, and let it rise for 1 hour in a warm place, until it has doubled in size.

After it has risen, knead the dough for a couple of minutes with a little bit more flour. Cut the risen dough into 16 equal pieces, roll them into balls, and arrange in an oiled glass 9×13″ baking dish. Let the buns rise again in a warm place for 30 minutes until doubled in size again.

Brush the tops of the risen buns with melted margarine or a beaten egg. Bake at 375F for 30 minutes until golden brown. Store any leftovers in a tightly sealed bag or container in the freezer.

2. Make the pineapple relish: add all the pineapple relish ingredients into a small bowl and mix well. Taste and adjust for seasonings.

Heat up the pulled pork according to package directions.

3. Assemble your amazing sandwich, with a fresh Hawaiian sweet roll sliced in half, pulled pork and pineapple relish inside, and any other sandwich fixings you like. We had some farm-fresh lettuce to add to our creations. Yummy!

P.S. If you have leftover sweet rolls, you can make them into strawberry shortcakes by adding cut up strawberries and vanilla soy yogurt. Megan’s invention!

Sustainability Score (explained here)

  • Time to make: 1 = 3+ hours including the bread
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 1 = wowzers (pork)
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 12/18

If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

2 thoughts on “Pineapple Pulled Pork on Hawaiian Sweet Rolls: #178 of 1000 Sustainable Food Experiments

Leave a Reply