recipe by Urban Bliss Life

10 slices of Franz Premium Hawaiian Bread, cut into approximately 2- ½” rounds with a cookie or pastry cutter (two rounds per slice)


Pulled Pork:

  • 1 lb boneless pork shoulder
  • ½ cup sliced onion
  • 1 clove minced garlic
  • 3 tablespoons brown sugar
  • 1 teaspoon paprika
  • ½ cup apple cider vinegar
  • 1 6-oz can tomato paste
  • 1 6-oz can pineapple juice


  • ½ cup pineapple cut into very small cubes
  • ¼ cup red cabbage, very thinly sliced
  • ½ cup cabbage, thinly sliced
  • 1 tablespoon finely chopped cilantro or parsley
  • 1 tablespoon lime juice


To make the pulled pork:

  1. Salt and pepper the pork on all sides.
  2. In a large bowl, combine remaining pulled pork ingredients (onion through pineapple juice) to make the sauce.
  3. Add pork to a slow cooker, then pour sauce over the pork and mix until pork is fully coated.
  4. Cook in the slow cooker on high for 4 hours.

To make the slaw:

  1. In a large bowl, combine all slaw ingredients and mix well. Refrigerate while the pulled pork cooks.

Assemble the appetizer:

  1. Preheat oven to 350 degrees.
  2. Using a round cookie or pastry cutter (about 2- ½” in diameter), cut out two circles from each slice of bread.
  3. Place bread rounds on a baking sheet in one layer and bake until lightly toasted, about 5 minutes. Remove from oven.
  4. Top each baked bread round with about one tablespoon of pulled pork, then top with about one tablespoon of pineapple slaw.
  5. Serve hot or cold.

Note: you will likely have some pulled pork and pineapple slaw leftover. These can be refrigerated and kept in an airtight container for 2-3 days. Enjoy the leftovers with full slices of Franz Hawaiian bread for delicious lunch sandwiches!