The tropical flavors of Hawaii are big everywhere in 2016 and believe it or not, they can easily be incorporated into a grilled cheese sandwich. Enjoy the tropical flavors of Hawaii with this unique twist on grilled cheese, featuring tangy barbecue sauce and grilled pineapple.

Ingredients

Sandwich

  • 2 Slices Artesano Style Bread
  • one portion pulled pork from pork recipe
  • 1/4 Cup tangy BBQ sauce
  • 4 Ounce Hawaiian chili pepper Harvarti cheese
  • 1 grilled pineapple ring
  • 2 Tablespoon butter at room temperature

Slow Cooker Pork

  • 4 Pound Boston butt roast (bone-in or out)
  • 1 1/2 Tablespoon Hawaiian sea salt
  • Hawaiian chili pepper Havarti cheese (sliced)
  • 2 peeled garlic cloves (optional)

Hawaiian BBQ Sauce

  • 3/4 Cup unsweetened pineapple juice
  • 1/2 Cup vegetable oil
  • 1/3 Cup soy sauce
  • 1/4 Cup molasses
  • 1 Teaspoon ground ginger
  • 2 peeled garlic cloves (optional)

Preparation

Combine Hawaiian BBQ sauce ingredients in bowl. Mix and add to slow cooker with pork.

Slow cook pork one hour on high and eight hours on low. Shred with two forks.

Butter one side of a fresh slice of bread and lay it, butter side down, in a well preheated (medium-low heat) nonstick skillet.

Top with one or two slices of spicy Havarti cheese.

Pile pulled pork evenly on top of the cheese, gently press the pork into the cheese.

Place the pineapple slice(s) on top of the pork, and top with another slice or two of cheese, if desired.

Top with remaining slices of buttered bread, butter side up.

When the bottom of the bread slice reaches the desired browned color, gently but firmly press down on the top of the sandwich with your spatula, and flip over, being careful not to allow the pork shreds to fall out.

Cook until the other side has reached the desired color and the interior is hot throughout.