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Kalua Pork Sandwich with Habanero Chili Pepper BBQ Sauce Taro Roll, Maui Gold Pineapple Salsa

Source: Executive Chef Gregory Gaspar, Maui Prince Hotel

16 oz Kalua Pork Meat (cooked and shredded)
Taro Rolls or Bread (pre-made from bakery)

Heat Kalua pork meat with BBQ sauce and place on taro roll, garnish sandwich with Maui Gold Pineapple Salsa.

Habanero BBQ Sauce:
Yield: 1 gallon
3 oz Maui Onion, minced
1 T Garlic, minced
4 oz Salad Oil
3 oz Bread Flour
6 C Beef or Chicken stock
2 oz Sugar
1-½ T Dry Mustard
1 t Black Pepper
4 oz Vinegar Cider
4 C Tomato Sauce or Puree
1 C Lemon Juice
4 oz Worcestershire Sauce
2 t Chili Powder
½ t Habanero Chili Pepper, minced

Saute onions and garlic in oil in saucepot. Add flour to make roux. Stir until well blended. Add Hot Stock, stirring until smooth. Dissolve sugar, mustard and pepper in vinegar. Add tomato sauce, vinegar mix and lemon juice to brown sauce. Add Worcestershire sauce and barbecue spice to chili powder, simmer 30 minutes. Add salt and adjust seasoning as needed.

Maui Gold Pineapple Salsa:
Yield 4 Cups
½ Maui Gold Pineapple (peeled, cored and diced)
2 clove Garlic, minced
4 T Maui Onion, diced
2 t Cilantro, chopped
2 t Red Bell Pepper, diced
Salt and Pepper to taste

Mix all ingredients together and chill before serving.

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