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Kalua Pork Sandwich with Kimchee Aioli, Pineapple Asian Slaw and Crispy Onions

Kalua Pork Sandwich with Kimchee Aioli, Pineapple Asian Slaw and Crispy Onions

This Hawaiian inspired sandwich from Emeril's Tchoup Chop is made by dry seasoning the pork shoulder, adding liquid smoke, and braising long and slow in the oven.  Don't be intimidated by all the different components, they can all be made ahead of time or while the pork is braising.

  • Prep Time: 1 hour
  • Total Time: 1 1/2 hours plus 3 1/2 hours for braising pork
  • Yield: 4 sandwiches


  • Kalua Pork Shoulder

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • One 2 1/2 pound boneless pork shoulder or butt
  • 1 tablespoon liquid smoke
  • 1 1/2 cups water
  • Asian BBQ Sauce, recipe follows
  • 4 ciabatta rolls, or your favorite buns
  • Kimchee aioli, recipe follows
  • Pineapple Asian Slaw, recipe follows
  • Crispy Onions, recipe follows
  • Asian BBQ Sauce

  • 3/4 cup hoisin sauce
  • 1 1/2 teaspoons brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons Sriracha, or other spicy chili garlic sauce
  • Kimchee Aioli

  • 1 tablespoon kimchee base, Sriracha, Sambal, or other spicy chili garlic sauce
  • 1/2 cup mayonnaise
  • 1/2 teaspoon minced garlic
  • 1 1/2 teaspoons rice vinegar
  • Juice from 1 wedge of lemon
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • Pineapple Asian Slaw

  • 1 cup thinly sliced or shredded napa cabbage
  • 1 cup thinly sliced or shredded red cabbage
  • 1 cup shredded or julienne carrot
  • 1 cup mung bean sprouts
  • 1/4 cup thinly sliced green onion
  • 1/4 cup chopped fresh cilantro leaves
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • Salt to taste
  • Freshly ground black pepper
  • 1/4 cup to 1/2 cup small diced fresh pineapple, as desired
  • Crispy Onions

  • Vegetable oil for frying
  • 1/2 cup cornstarch
  • 1/2 cup flour
  • 1 tablespoon Emerils Essence Creole Seasoning
  • 2 medium onions sliced into 1/8-inch thick rings
  • Salt to taste
  • Freshly ground black pepper to taste


  • Preheat the oven to 300 degrees F.

  • Combine the garlic powder, onion powder, kosher salt, and black pepper in a small bowl. Add the pork shoulder to a medium bowl and season it all over with the dry rub.  Add the liquid smoke and turn the pork over in the bowl until it is evenly coated with the seasoning.  Transfer the pork shoulder to a small Dutch oven and add the water.  Cover with a tight fitting lid or foil.  Braise in the oven for 3 1/2 hours until tender.  Remove from the oven and set aside at least 30 minutes before shredding.  While the pork is still warm, remove it from the Dutch oven and shred it with your hands or two forks.  Then add  it to a bowl and toss it with about 1/2 to 3/4 cups of the cooking liquid to moisten.  After most of the liquid has been absorbed, toss it with the Asian BBQ sauce.   At this point, you can store the pork covered in the refrigerator up to 3 days until ready to use.  Right before serving, warm it gently in a pan over medium heat.

  • To assemble the sandwiches, slice the ciabatta rolls in half and toast them in the oven if desired.  Spread the Kimchee Aioli on both halves.  Add warm Kalua pork to the bottom halves, top with the Asian Slaw and Crispy Onions.  Slice the sandwiches in half and serve immediately.

  • Asian BBQ Sauce

    Combine all the ingredients in a mixing bowl and whisk until smooth.  Do not cook the sauce.  Store covered in the refrigerator for up to a 1 month if not using immediately.

  • Kimchee Aioli

    Combine all the ingredients in a small mixing bowl and whisk until smooth.  Store covered in the refrigerator for up to 3 days.

  • Pineapple Asian Slaw

    In a medium mixing bowl combine the cabbages, carrot, mung bean sprouts, green onion, and cilantro.  Add the soy sauce, rice vinegar, sesame oil and the salt and pepper to taste.  Toss to combine and set aside about 1 hour until ready to use.  Right before serving, stir in the the pineapple.  This can also be made a day ahead.   Pull it out of the refrigerator to sit out at room temperature about an hour before serving.

  • Crispy Onions

    Fill a large sauté pan with vegetable oil to a 1-inch depth and heat to 350 degrees F. over medium heat.  Combine the cornstarch, flour and Essence in a small bowl.  Add the onion rings to the cornstarch mixture and toss to coat.  Working in batches, shake the onions to remove excess flour and add to the hot oil.  Fry until golden brown and crispy, about 2 minutes, then set aside on paper towels to drain.  Season with salt and pepper.  Repeat with the remaining onions.  Serve hot.

Recipe Details