Kalua Pork Submarine Sandwich

  • Servings: 5-6
  • Rating:


  • 3-pound boneless pork shoulder (Boston butt)
  • 1 tablespoon vegetable oil
  • 1 cup Kikkoman Teriyaki Marinade & Sauce
  • 1 tablespoon liquid smoke
  • 1 large loaf French bread, about 20 inches long
  • Iceberg lettuce leaves
  • Mayonnaise


Pierce all sides of pork with sharp knife.

Brown pork in hot oil in Dutch oven or large saucepan over medium-high heat. Stir in 2 cups water, teriyaki sauce and liquid smoke; cover and bring to boil. Reduce heat; simmer 2 to 2-1/2 hours, or until pork is fork-tender.

Remove pork; let stand until cool enough to handle.

Meanwhile, skim off excess fat from sauce. Cut bread lengthwise in half. Remove a portion of soft bread from bottom half. Line bottom half with lettuce and spread top half with mayonnaise.

Shred meat with fingers; mound meat over lettuce. Drizzle desired amount of sauce over meat and cover with top half of bread. Carefully cut sandwich at a slight angle into 5 or 6 equal pieces. Serve immediately.