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A deliciously different pork sandwich with slightly spicy island flavors from our Caribbean Blend and other seasonings. An easy family favorite dish.


2 - 2 1/2 lb. boneless pork shoulder (remove excess fat)

1 small onion, chopped

1 Tblspn minced garlic

2 tsp minced fresh ginger

1 tsp Roasted Pork Rub 1/2 tsp Allspice 1 Tblspn Caribbean Blend


1/2 cup (low salt) chicken broth

2 Tblspns light brown sugar

1 Tblspn soy sauce

1/2 Tblspn liquid smoke

1 Tblspn Worcestershire sauce

3 Tblspns cornstarch

3 Tblspns water

8 butter/grilled sandwich buns

Directions: Salt and pepper the pork and sauté it in 1 Tblspn of oil, browning all sides. Sprinkle the Roasted pork rub, Allspice and the Caribbean Blend onto the pork, cut it into 2 inch chunks, and set aside. Using the other 1 Tblspn of oil, sauté the onion, garlic and ginger. Make a sauce by combining the broth, sugar, soy sauce, liquid smoke, & Worcestershire sauce. Pour 1/2 of this sauce into the pan to de-glaze the onions. Place the chunks of pork & onion mixture into the crock pot* and pour the remaining sauce over the pork. Cook on low for 6-8 hours or high for 4-5 hours. At the end of cooking time, remove the pork from the pot and, using two forks, shred the meat. Pour the broth from the crock pot into a small saucepan. Combine the cornstarch & water, whisk it into the broth, bring it to a boil and simmer until thickened. Serve placing about 1/2 cup of the shredded pork on the sandwich bun, with a little of the thickened sauce poured over the meat. *NOTE: This recipe can be made with the Instant Pot. The pork browning and vegetable sauté can be done in the pot under the Sauté function. Pour the sauce over the sautéed vegetables and browned pork; high pressure 28 mins & 15 mins pressure release method. Remove the pork & thicken the sauce in the pot using the Sauté function.

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