Ingredients
2
lb boneless pork butt or shoulder
Oil
1
cup pineapple juice
1/2
cup hoisin sauce
1/4
cup packed brown sugar
1
teaspoon Chinese five spice
4
cloves garlic, peeled and finely chopped
1-inch piece of gingerroot, grated
1
tablespoon sambal oelek chili paste
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
8
slices provolone cheese, cut in half
1
can (20 oz) pineapple rings, drained
Egg wash (1 egg, beaten with 1 tablespoon water)
1/4
cup mayonnaise (or Greek yogurt)
2
tablespoons sweet chili sauce
Salt and pepper to taste
Preparation
Season pork with salt and pepper and enough oil to glisten. Heat heavy-bottom 10-inch skillet over medium-high heat. Cook pork in skillet until caramelized on all sides.
Place pork in slow cooker; cover with pineapple juice, hoisin sauce, brown sugar, Chinese five spice, garlic, gingerroot and sambal oelek. Cover; cook on High heat setting 3 to 4 hours or Low heat setting 5 to 6 hours, until fork tender. Pull into pieces with fork.
Heat oven to 350°F. Spray pizza pan with cooking spray.
Unroll dough; separate into triangles. Arrange triangles in pizza pan with long pointed sides facing out, overlapping slightly to form circle.
Place 2 overlapping slices of cheese in middle; repeat around circle with half of the cheese slices. Top with pulled pork and pineapple rings. Fold over triangles to seal; brush with egg wash.
Bake about 20 minutes or until golden and bubbly. In small bowl, stir together Sweet Chili Aioli ingredients. Cut ring; enjoy with aioli in center.
