Da Kine Hula Pupu

Da Kine Hula Pupu

Prep: over Minutes Cook: 25 Minutes Serves: 12 Submitted by:


1 pound Pork Butt
1/2 cup shoyu sauce (or soy sauce)
1/2 cup Packed light-brown sugar
1/4 cup Pineapple juice
1 tablespoon chopped ginger
3 cloves chopped garlic
1 teaspoon sesame oil
6 ounces cream cheese softened
1 Ripe mini sweet gold pineapple, chopped
5 tablespoons butter
12 King’s Hawaiian Savory Butter Rolls


Step 1
Combine shoyu, brown sugar, pineapple juice, ginger, garlic and sesame oil.

Step 2
Cut pork butt into large chunks. Place pork butt in medium size sauce pan and pour shoyu mixture on top.

Step 3
Simmer pork butt on stove top, covered, for about 2 1/2 hours or until fall apart tender. Check periodically.

Step 4
Slice King's Hawaiian Savory Butter Rolls in half.

Step 5
In large frying pan, grill insides of rolls in butter.

Step 6
Spread about 1 tsp. of cream cheese on each of the grilled sides of the rolls.

Step 7
Place about 1 1/2 Tbsp. of chopped pineapple on inside of top roll.

Step 8
Place about 1 oz. of the pulled pork on the inside of the bottom roll.

Step 9
Put the sandwich tops and bottoms together.

Step 10
In same large frying pan, melt enough butter to lightly coat the bottom and grill each side of the sandwiches on medium heat until brown and toasty; about 2 minutes each side. If using a non-stick pan, no need to add more butter when flipping sandwiches to other side.

Step 11
After sandwiches have cooled for a moment, slice in half for the perfect cocktail sandwich! I find that the diagonal slice works best and looks a bit more fancy.