Ingredients

• 1/4 cup packed light brown sugar
• 2 to 3 tablespoons ground coffee (preferably Kona coffee)
• 2 tablespoons ancho chile powder
• 1 tablespoon molasses
• Kosher salt and freshly ground pepper
• 1 3-pound boneless pork shoulder (Boston butt), cut into 4 pieces
• 2 cups shredded coleslaw mix
• 1/2 pineapple, diced (about 2 cups)
• 1 mango, diced (about 1 cup)
• 1 bunch scallions (white and light green parts only), chopped
• 2 tablespoons rice vinegar
• 1 Fresno chile pepper, seeded and thinly sliced
• Kosher salt
• 1 12-ounce can Spam, cut in half and sliced inch thick
• 12 Hawaiian sweet dinner rolls or potato dinner rolls, split

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Instructions

1. Make the pork: Combine the brown sugar, coffee, chile powder, 2 tablespoons water, the molasses, 1 1/2 tablespoons salt and a few grinds of pepper in a 6-quart slow cooker. Add the pork and toss to coat. Cover and cook on high until the pork is tender, 5 hours.
2. Meanwhile, make the slaw: Combine the coleslaw mix, pineapple, mango, scallions, vinegar, chile and 1/2 teaspoon salt in a bowl; toss. Cover and refrigerate at least 2 hours.
3. Transfer the pork to a bowl using a slotted spoon; let cool slightly. Strain the cooking liquid through a fine-mesh sieve into a saucepan; bring to a boil and cook until reduced by half, about 5 minutes. Shred the pork using two forks, then add the reduced cooking liquid and toss. Cover to keep warm.
4. Assemble the sandwiches: Heat a medium nonstick skillet over medium heat. Add the Spam and fry until golden, 2 minutes per side. Serve the Spam, pulled pork and slaw on the rolls.
5. Photography by Ryan Liebe