Pork Hawaiian roll sandwiches with blackberries

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For the pulled pork
Makes: 9 3/4 oz


  • 4 tsp vegetable oil
  • ½ cup red onion, thinly julienned
  • ½ tsp garlic powder
  • ¼ tsp cumin powder
  • ¼ cup tomatoes, diced
  • 2 tbsp chicken broth
  • 9 oz pre-cooked fried pork carnitas
  • A pinch of salt

12 roll sandwiches


Blackberry Compote
Makes ½ cup


  • 1 tsp oil
  • 2 tsp shallot, chopped
  • ¼ cup port wine
  • ¼ cup Hortifrut blackberries, mashed
  • ½ tbsp bell pepper, diced and roasted
  • 1 tbsp grated dark chocolate
  • ½ cup Hortifrut blackberries, cut in halves lengthwise
  • Salt to taste


Mini-sandwiches assembly


  • 6 oz pork meat mixture
  • ¼ cup blackberry compote
  • 24 thin slices pickled jalapeños
  • 12 Hawaiian rolls (King Hawaiian)


Pulled Pork:

  • Finely shred the pre-cooked pork meat and set aside.
  • Heat two teaspoons of oil in a large pan over medium-high heat.
  • Add the onions and cook until transparent and slightly golden.
  • Add the garlic and cumin powder and mix well.
  • Add the tomatoes and keep stir-frying until they start to collapse and the garlic has lost its raw scent.
  • Deglaze the pan with chicken broth, remove the cooked ingredients, and set aside.
  • In a different pan, heat the two remaining teaspoons of oil over medium-high heat.
  • Add the shredded pork and sauté until golden, hot, and crunchy on the edges.
  • Add the cooked vegetables and salt; stir well to combine, and set aside.


Blackberry compote:

  • Heat the oil in a pot and sauté the shallots until transparent.
  • Deglaze with port wine and reduce to a thick syrup consistency.
  • Add the mashed blackberries, roasted bell peppers, and chocolate, and boil.
  • Add the blackberries cut in half.
  • Remove from the heat and allow to cool at room temperature; season with salt to taste and set aside.


Mini-sandwiches assembly

  • Cut a thin slice, approximately 1 cm, off the center of each bread roll and discard it; this reduces the amount of bread and balances texture.
  • Toast both halves of the bread roll.
  • Spread 1 teaspoon of compote on the lower half of the bread.
  • Cover the compote with 0.5 oz shredded pork mixture, followed by 2 slices of pickled jalapeño, and then the remaining bread.