7-9 lb. pork butt
1 bottle Ying’s Koran BBQ Marinade
1 fresh pineapple
3-4 medium onions, sliced 4 tablespoons oil
15-20 sliced provolone or other cheese
1 stick butter
15-20 sandwich buns
1 bottle Ying’s Yum Yum sauce
First place pork butt in a baking dish, then douse it with Ying’s Korean BBQ Marinade. Rub marinade into all sides of the meat while turning it over until it is evenly coated. Cover with foil and refrigerate overnight.
Peel and cut pineapple into thin slices, brush oil on grill pan or skillet, then sear the pineapple slices until both sides are lightly caramelized.
Preheat the oven to 325 degrees, then bake the meat for an hour. Add 1 cup cold water and continue baking for another 6-7 hours or until the meat falls easily from the bone.
Shred all the meat off the bone and leave it in the sauce.
Heat the remaining oil in a pan, and sauté onions until they are lightly browned.
Brush butter on buns and toast them in a pan or grill pan. Pile some pulled pork on a bun, top with a slice of cheese, sautéd onion and a pineapple slice. Drizzle with Ying’s Yum Yum sauce as desired.
Oh my goodness, this is one of the yummiest sandwiches I have ever had.