Smoky Chipotle Pulled Pork Sandwich with Pineapple Slaw Recipe

Pulled Pork Sandwich

Summer is here!  It’s time to spend time with friends, family, and enjoy the outdoors.  This recipe lets you spend more time with the family and less time in the Kitchen without skimping on the flavor! The Smoky Chipotle Pulled Pork Sandwich with a Pineapple Slaw is perfect for your summer BBQ’s, Luau’s or Weeknight Dinner.  It has Sweet and Savory elements with just the right amount of smoky flavor.  Toss your ingredients in the slow cooker and the results are this juicy summer classic.  This recipe uses 980 Sauces and Marinades which can be found at  These sauces are handcrafted in Panama and infuse amazing flavors. 

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Smoky Chipotle Pulled Pork Sandwich with Pineapple Slaw

2 pound pork roast

2 Cups Chicken Stock

4 Garlic Cloves

½ Cup Panama 180 Smoky Chipotle

½ cup Pineapple Juice

½ tsp salt

1/3 cup brown sugar

Pineapple Slaw

2 teaspoons 980 Pineapple Coconut Sauce

½ teaspoon granulated sugar

1/3 cup mayo

¾ cup Crushed pineapple

1 teaspoon cider vinegar

½ teaspoon salt

2 Cups Pre-packaged shredded cabbage slaw mix

Hawaiian Sweet Rolls

Pulled Pork Sandwich

  1. Combine chicken stock, garlic, smoky chipotle sauce, salt, brown sugar and pineapple juice in the slow cooker.  Mix well.
  2. Add pork roast.
  3. Cover and heat on low for about 5 hours.
  4. Using two forks shred the pork.
  5. Combine 980 pineapple coconut sauce, crushed pineapple, sugar, mayo, cider vinegar, and salt in a mixing bowl and whisk together. Add to slaw mix.
  6. Place shredded pork on top of Hawaiian Roll.  Top with Pineapple slaw.
Hell’s Kitchen Season 14 contestant Christine Hazel hails from the Philadelphia area. She graduated Harry S. Truman High School in Levittown, Pennsylvania as the National Honor Society President. After Truman she worked in food service places like Triumph Brewing Co. in Bucks County and then sought a career as an insurance agent with New York Life. But that was not her dream. Hazel decided to pursue her passion for cooking, which she had previously only done for family and friends. She quit her job and enrolled in The Art institute of Philadelphia. Even before earning her bachelor’s degree in Culinary Management and graduating with honors, she found herself working at high-profile events. She served as a chef at the 2013 U.S. Open at Merion. While in Culinary School, Chef Hazel competed on FOX’s Hell’s Kitchen to learn from Chef Gordon Ramsey. She battled her way to the top 9 to beat out many experienced Chefs. Upon returning, she honed her style at various internships like Farm and Fisherman Tavern in Cherry Hill, and opportunities working for Jose Garces Catering in Philadelphia. She describes her style as putting modern twists on classic French and American dishes. Primarily, Hazel is a Private Chef and Consultant. She is the Current Sous Chef for AT&T at the Augusta National Golf Club for the Master’s Tournament. She now serves as Chef Advisor for all Chickies and Pete’s locations. Her projects include new menu development, upscale catering, and tasting dinners. The position allows her to teach others, which she loves, and also be creative, exposing people to foods they may have hesitated to try before.