Hawaiian Barbecue Pork Sandwiches

I have recently found several recipes that I thought would be fun to try. I though it might be fun to do family dinner night on the weekend instead of going out to eat. So this is the first recipe we decided to try. I found the original on Deals to Meals. She adapted a recipe from The Sandwich King. Here's my own version. The kids loved it. The girls had to eat their "salsa" separately, but they ate it. I didn't get a pic until everyone's sandwich was at least half gone!

Roast Pork:
¼ cup brown sugar
1 Tbsp. garlic powder
1 Tbsp. ground coriander
1 Tbsp. onion powder
1 Tbsp. kosher salt
1 tsp. ground black pepper
1 tsp. ground cumin
1 tsp. ground cinnamon
1 boneless pork roast or shoulder (about 5 lbs.)

Sweet Chili Sauce:
1 bottle (12.7 oz) natural rice vinegar (about 2 cups)
1 cup brown sugar
1 Tbsp. Crushed red pepper (mine was skimpy - we are afraid of hot stuff around here)
1 tsp. kosher salt
2 cloves garlic, smashed

Sandwich Build:
Mini Hoagie buns
Pork with Sweet Chile Sauce
Grilled Pineapple Relish (recipe below)
BBQ Sauce
Additional Jalapeno slices if desired

Grilled Pineapple Relish:
1 fresh pineapple, skinned, cored and cut into 1 inch slices
1/2 bunch cilantro, chopped
1 and 1/2 Tbsp. Grated fresh ginger
2 limes, juiced
½ jalapeno, seeded and diced
½ red onion, diced
Salt and pepper to taste (optional - I don't think I used any)

For the pork, place the pork fat side down in a crock pot. Mix all of the pork seasonings together and rub into the meat as best you can. Put the lid on and let the pork cook on low heat for 5-8 hours, depending how large the roast is.

While the pork cooks, make the sweet chili sauce and the pineapple salsa.

Sweet Chile Sauce: Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready.
Once the roast is tender and cooked, remove from the pan, and shred the pork into pieces. Drain the juices from the crock pot and discard. Add the shredded pork back to the crock pot.Remove the smashed garlic cloves from the chili sauce. Pour it over the shredded pork and toss to coat.

For the salsa: Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. I just put mine under the broiler - It took 5-7 min on each side.  Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper.

For the sandwich build: Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish. Drizzle with your favorite BBQ sauce. Myles, Ryan and Pierce added jalapeno slices.