Craving the sweet and savory goodness of the Firehouse Subs King’s Hawaiian Pork & Slaw Sandwich? You’re not alone! This beloved limited-time offering has gained a cult following for its perfect blend of tender pulled pork, tangy slaw, and the unmistakable sweetness of King’s Hawaiian rolls. While we eagerly await its return to the Firehouse Subs menu, why not recreate this iconic sandwich in your own kitchen? This guide provides a detailed recipe and step-by-step instructions to bring that Firehouse flavor right to your table.
**Why This Recipe Works**
This recipe isn’t just about throwing some pork and slaw on a sweet roll. It’s about capturing the *essence* of the Firehouse Subs sandwich. We’ll focus on:
* **The Pork:** Achieving that tender, flavorful pulled pork that melts in your mouth.
* **The Slaw:** Creating a slaw that’s tangy, creamy, and perfectly complements the sweetness of the pork and rolls.
* **The King’s Hawaiian Rolls:** Understanding how to prepare and serve these rolls to maximize their deliciousness.
* **The Sauce:** That secret sauce that brings the sandwich together. (We’ll explore options to get close to the Firehouse flavor).
**Ingredients You’ll Need**
Let’s break down the ingredients into their respective components:
**For the Pulled Pork:**
* 3-4 lb Pork Shoulder (Boston Butt): This cut is ideal for pulled pork due to its high fat content, which renders during cooking, resulting in tender, flavorful meat.
* 2 tbsp Olive Oil: For searing the pork shoulder.
* 1 large Onion, chopped: Adds depth of flavor to the braising liquid.
* 4 cloves Garlic, minced: Essential for aromatic richness.
* 1 cup Chicken Broth: Provides moisture and flavor for braising.
* 1/2 cup Apple Cider Vinegar: Adds tanginess and helps break down the pork.
* 1/4 cup Brown Sugar: Contributes sweetness and caramelization.
* 2 tbsp Worcestershire Sauce: Adds umami and depth of flavor.
* 1 tbsp Smoked Paprika: For a smoky flavor that complements the pork.
* 1 tsp Chili Powder: Adds a touch of heat.
* 1 tsp Ground Cumin: Contributes earthy notes.
* 1/2 tsp Garlic Powder: Enhances the garlic flavor.
* 1/2 tsp Onion Powder: Enhances the onion flavor.
* Salt and Black Pepper to taste
**For the Slaw:**
* 1/2 head Green Cabbage, shredded: The base of the slaw.
* 1/4 head Purple Cabbage, shredded: Adds color and a slightly different flavor profile.
* 1 large Carrot, shredded: Adds sweetness and crunch.
* 1/4 cup Mayonnaise: Provides creaminess.
* 2 tbsp Apple Cider Vinegar: Adds tanginess and balances the sweetness.
* 1 tbsp Granulated Sugar: Sweetens the slaw.
* 1 tbsp Dijon Mustard: Adds a subtle tang and complexity.
* 1/4 tsp Celery Seed: A classic slaw ingredient that adds a unique flavor.
* Salt and Black Pepper to taste
**For the Sauce (Choose one or combine):**
* **Option 1 (Tangy Mustard-Based):** 1/4 cup Yellow Mustard, 2 tbsp Honey, 1 tbsp Apple Cider Vinegar, 1/2 tsp Hot Sauce (such as Frank’s RedHot)
* **Option 2 (Sweet & Tangy BBQ):** 1/4 cup BBQ Sauce (your favorite brand), 1 tbsp Honey, 1 tsp Apple Cider Vinegar
* **Option 3 (Spicy Mayo):** 1/4 cup Mayonnaise, 1 tbsp Sriracha, 1 tsp Lime Juice
**For the Sandwich:**
* 1 package King’s Hawaiian Rolls: The star of the show! The sweetness is key.
* Butter, softened (optional): For toasting the rolls.
**Equipment You’ll Need:**
* Dutch Oven or Large Pot with Lid: For braising the pork.
* Large Bowl: For mixing the slaw.
* Small Bowl: For mixing the sauce.
* Fork: For shredding the pork.
* Cutting Board
* Knife
**Step-by-Step Instructions**
Let’s get cooking! Here’s a detailed guide to recreating the Firehouse Subs King’s Hawaiian Pork & Slaw Sandwich:
**Part 1: Preparing the Pulled Pork**
1. **Prep the Pork Shoulder:** Remove the pork shoulder from its packaging and pat it dry with paper towels. This helps with searing. Season generously on all sides with salt, black pepper, smoked paprika, chili powder, cumin, garlic powder, and onion powder. Don’t be shy with the seasoning – this is where a lot of the flavor comes from.
2. **Sear the Pork:** Heat olive oil in a Dutch oven or large pot over medium-high heat. Once the oil is shimmering, carefully place the pork shoulder in the pot. Sear on all sides until nicely browned, about 3-5 minutes per side. Searing creates a flavorful crust and helps to lock in the juices.
3. **Sauté Aromatics:** Remove the pork shoulder from the pot and set aside. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
4. **Braise the Pork:** Pour in the chicken broth, apple cider vinegar, brown sugar, and Worcestershire sauce. Stir to combine and scrape up any browned bits from the bottom of the pot. This is where a lot of flavor resides. Bring the liquid to a simmer.
5. **Return the Pork:** Place the seared pork shoulder back into the pot, ensuring it’s mostly submerged in the liquid. If necessary, add a little more chicken broth to cover. Bring the liquid back to a simmer, then reduce the heat to low, cover the pot tightly with a lid, and simmer for 3-4 hours, or until the pork is fork-tender. The cooking time may vary depending on the size of the pork shoulder.
6. **Shred the Pork:** Once the pork is cooked, remove it from the pot and let it cool slightly. Use two forks to shred the pork into bite-sized pieces. Discard any excess fat or connective tissue.
7. **Toss with Braising Liquid (Optional):** For extra flavor and moisture, you can toss the shredded pork with some of the braising liquid from the pot. Skim off any excess fat from the surface of the liquid before tossing. Alternatively, you can reserve the braising liquid to make a sauce (see sauce options below).
**Part 2: Making the Slaw**
1. **Prepare the Vegetables:** In a large bowl, combine the shredded green cabbage, shredded purple cabbage, and shredded carrot. Make sure the vegetables are finely shredded for the best texture.
2. **Make the Dressing:** In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper. Adjust the seasonings to your liking. Some people prefer a sweeter slaw, while others prefer a more tangy one. Experiment and find what you enjoy.
3. **Combine and Chill:** Pour the dressing over the shredded vegetables and toss well to combine. Make sure all the vegetables are coated evenly with the dressing. Cover the bowl and refrigerate for at least 30 minutes, or preferably an hour or two, to allow the flavors to meld together. This also helps the slaw to soften slightly.
**Part 3: Preparing the Sauce**
Choose one of the sauce options below or experiment with your own combinations:
* **Option 1 (Tangy Mustard-Based):** In a small bowl, whisk together the yellow mustard, honey, apple cider vinegar, and hot sauce. Adjust the amount of hot sauce to your preference.
* **Option 2 (Sweet & Tangy BBQ):** In a small bowl, whisk together the BBQ sauce, honey, and apple cider vinegar. Use your favorite BBQ sauce for this option.
* **Option 3 (Spicy Mayo):** In a small bowl, whisk together the mayonnaise, Sriracha, and lime juice. Adjust the amount of Sriracha to your desired spice level.
**Part 4: Assembling the Sandwich**
1. **Prepare the Rolls:** Gently separate the King’s Hawaiian rolls. You can leave them attached as a sheet or separate them individually. If desired, lightly butter the insides of the rolls and toast them in a skillet or on a griddle over medium heat until golden brown. Toasting the rolls adds a nice texture and prevents them from becoming soggy.
2. **Assemble the Sandwiches:** Spread a generous amount of the chosen sauce on the bottom halves of the rolls. Top with a heaping portion of the pulled pork, followed by a generous scoop of the slaw. Place the top halves of the rolls on top and gently press down to secure.
3. **Serve and Enjoy!** Serve the sandwiches immediately and enjoy the sweet, savory, and tangy flavors of your homemade Firehouse Subs King’s Hawaiian Pork & Slaw Sandwich. These sandwiches are best enjoyed fresh.
**Tips and Variations**
* **Slow Cooker Method:** For an even easier pulled pork preparation, you can use a slow cooker. Simply sear the pork shoulder as directed, then place it in the slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or until the pork is fork-tender.
* **Instant Pot Method:** For a quicker pulled pork preparation, you can use an Instant Pot. Sear the pork shoulder as directed, then place it in the Instant Pot with the remaining ingredients. Cook on high pressure for 60 minutes, followed by a natural pressure release for 15 minutes.
* **Spice it Up:** Add a pinch of cayenne pepper to the pulled pork seasoning or use a spicier hot sauce in the sauce for an extra kick.
* **Add Pineapple:** For a tropical twist, add some diced pineapple to the slaw.
* **Different Slaw Variations:** Experiment with different slaw ingredients, such as shredded broccoli slaw, chopped green onions, or toasted sesame seeds.
* **Experiment with Sauces:** Don’t be afraid to experiment with different sauce combinations to find your perfect flavor profile.
* **Make it a Slider:** Use smaller King’s Hawaiian rolls to create sliders, perfect for parties or appetizers.
**Nutritional Information (Approximate)**
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
* Calories: 500-700 per sandwich
* Protein: 30-40g
* Fat: 25-40g
* Carbohydrates: 40-60g
**Serving Suggestions**
These King’s Hawaiian Pork & Slaw Sandwiches are delicious on their own, but they also pair well with:
* Potato Salad
* Coleslaw (a different variation than the sandwich filling)
* Baked Beans
* Corn on the Cob
* French Fries
* Sweet Potato Fries
* Pickles
**Storing Leftovers**
* **Pulled Pork:** Store leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet, microwave, or oven until warmed through.
* **Slaw:** Slaw is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days. Keep in mind that the slaw may become watery over time.
* **Assembled Sandwiches:** Assembled sandwiches are best enjoyed immediately. The rolls may become soggy if stored for too long.
**Troubleshooting**
* **Pork is Dry:** If the pulled pork is dry, try adding a little more braising liquid or chicken broth when reheating.
* **Slaw is Watery:** If the slaw is too watery, drain off any excess liquid before serving.
* **Rolls are Soggy:** Toast the rolls before assembling the sandwiches to prevent them from becoming soggy.
**Conclusion**
Recreating the Firehouse Subs King’s Hawaiian Pork & Slaw Sandwich at home is easier than you might think! With this detailed recipe and step-by-step instructions, you can enjoy this iconic sandwich anytime you crave it. So gather your ingredients, fire up the stove, and get ready to experience a taste of paradise. Don’t forget to share your creations with us! Happy cooking!
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