INGREDIENTS
2
lbs Pork butt/shoulder
4
Garlic cloves
1
1-inch piece Ginger
1 can
Pineapple rings
1
Egg wash
2 tbsp
Chili sauce, sweet
1/2 cup
Hoisin sauce
1/4 cup
Mayonnaise
1
Serve with sweet chili aioli
1/4 cup
Brown sugar, packed
1 tsp
Chinese five-spice
1 can
Pillsbury crescent dough
2
Salt and pepper
1 cup
Pineapple juice
8
slices Provolone cheese
1 tablespoon sambal