Kona Coffee Pulled Pork Sandwich

Ohana Kona Coffee Pulled Pork & Coleslaw Sandwiches

Serves: 6–8
Prep: 20 minutes
Cook: 6–8 hours (slow cooker) or 4–5 hours (oven)

Ingredients

Pulled Pork

  • 4–5 lb boneless pork shoulder (Boston butt)
  • 3–4 Tbsp Ohana Kona Coffee Spice Blend
  • 1–2 Tbsp brown sugar (optional, balances the coffee notes)
  • 1–1½ tsp kosher salt (adjust to taste)
  • 1–2 Tbsp oil or yellow mustard (binder)
  • ½ cup apple cider vinegar, pineapple juice, or broth
  • Optional: 1 small onion (quartered) + a few garlic cloves

Quick Creamy Coleslaw

  • 4–5 cups shredded cabbage (green, red, or a mix) or a 14-oz bag of coleslaw mix
  • 1 large carrot, shredded (if not already in the mix)
  • ⅓–½ cup mayonnaise
  • 1–2 Tbsp apple cider vinegar or lemon juice
  • 1–2 tsp sugar or honey
  • ½ tsp Ohana Kona Coffee Spice (or just salt & pepper)
  • Optional: 1–2 green onions, thinly sliced, or a pinch of celery seed

For serving

  • Soft sandwich buns or Hawaiian sweet rolls
  • Optional extras: pickles, sliced red onion, or a light drizzle of the pork juices

Method

  1. Season the pork Pat the pork dry. Rub with oil or a thin layer of mustard. Mix the Ohana Kona Coffee Spice with the brown sugar and salt, then coat the pork thoroughly. Let it sit 20–30 minutes (or refrigerate longer for deeper flavor).
  2. Cook the pork
    • Slow cooker: Place the seasoned pork in the cooker with the vinegar/juice/broth and optional onion/garlic. Cook on Low 7–8 hours or High 4–5 hours until fall-apart tender.
    • Oven: Preheat to 300°F. Place pork in a Dutch oven or covered roasting pan with the liquid. Roast 4–5 hours until it shreds easily.
  3. Shred Remove the pork and shred with two forks. Skim excess fat from the cooking juices and moisten the meat with some of the liquid. Taste and add a little more Kona Coffee spice if desired. Keep warm.
  4. Make the coleslaw In a large bowl, whisk together the mayo, vinegar/lemon juice, sugar, and a pinch of the Kona Coffee spice (or salt/pepper). Toss with the cabbage and carrot until evenly coated. Taste and adjust seasoning. Chill until ready to serve (it gets better after 15–30 minutes).
  5. Assemble Lightly toast the buns if you like. Pile on a generous amount of warm pulled pork, top with a big scoop of the cool coleslaw, and add any extras. Serve immediately.

Tips

  • The contrast of the warm, coffee-spiced pork and the cool, creamy coleslaw is the key to a great sandwich.
  • Make the pork a day ahead—the flavor improves and it reheats beautifully with a splash of the reserved juices.
  • For a lighter coleslaw, swap half the mayo for Greek yogurt or use a vinegar-based dressing.

This version keeps everything simple and focused on the Ohana Kona Coffee spice while giving you a complete pulled-pork-and-coleslaw sandwich. Enjoy!

Kona Coffee Pulled Pork Sandwich
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