Tropical Pulled Pork Sliders Recipes

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ROASTED PORK SLIDERS

Provided by Valerie Bertinelli

Time 1h30m

Yield 12 sliders

Number Of Ingredients 17



Roasted Pork Sliders image

Steps:

  • For the roasted pork: Preheat the oven to 375 degrees F. Season the pork loin on all sides with the salt and pepper.
  • In a small bowl, combine the coconut milk and BBQ sauce. Set aside.
  • In a 10-inch cast-iron skillet over medium-high heat, add the canola oil and heat until the oil just starts to smoke. Add the pork to the skillet fat-side down. Sear on all sides until golden brown, 2 to 3 minutes per side. Set the pork aside on a plate.
  • Stir in the onions and cook until softened and browned, about 2 minutes. Add the diced pineapple, then place the seared pork on top of the onions and pineapple. Pour some of the BBQ mixture over the pork, coating the top, then pour the rest around the skillet, stirring it into the onion-pineapple mixture as much as possible. Transfer the skillet to the oven and cook until the pork and onions are deeply caramelized, and the internal temperature of the pork reaches 145 degrees F, 35 to 40 minutes. Let rest 10 to 15 minutes.
  • For the slaw: Combine the napa and red cabbage together in a bowl. Add the salt and toss. Stir in the Spicy Mayo, adding more if desired, to evenly coat the cabbage. Set aside.
  • To assemble: Slice the pork into thin rounds, then cut the rounds in half to make half-moons. Season the pork slices with salt. Place a heaping tablespoon of the pineapple and onions on top of each bottom bun, followed by 2 to 3 half-moon slices of pork, then a heaping tablespoon of the slaw. Place the top buns over the slaw on each. Serve immediately.
  • Combine the mayonnaise, coconut milk, sriracha and lime juice in a bowl and stir together until smooth. Store in the refrigerator until ready to use, up to a week.

One 2-pound center-cut pork loin, fat cap untrimmed
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1/2 cup coconut milk (stir the coconut milk together before measuring)
1/2 cup BBQ sauce, such as Sweet Baby Ray's
2 tablespoons canola oil
2 cups thinly sliced sweet onion
1 1/2 cups diced pineapple
12 Hawaiian slider rolls, sliced in half
2 cups thinly sliced napa cabbage
1 cup thinly sliced red cabbage
1/2 teaspoon kosher salt
1/4 cup Spicy Mayo, recipe follows, plus more if needed
1 cup mayonnaise
1/4 cup coconut milk (stir the coconut milk together before measuring)
1/4 cup sriracha
1 lime, juiced

PRESSURE-COOKER TROPICAL PULLED PORK SLIDERS

I used what I had in my cupboard to make this Hawaiian-style pork filling, and the results were fantastic. It's a delicious way to fuel a party. -Shelly Mitchell, Gresham, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 24 servings.

Number Of Ingredients 7



Pressure-Cooker Tropical Pulled Pork Sliders image

Steps:

  • Rub roast with garlic and lemon pepper. Transfer to a 6-qt. electric pressure cooker; top with pineapple and orange juice. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in pork should read at least 145°. , Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork and cooking juices to pressure cooker. Stir in salsa; heat through. Serve with rolls.

Nutrition Facts : Calories 211 calories, Fat 7g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 349mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

1 boneless pork shoulder butt roast (3 pounds), halved
2 garlic cloves, minced
1/2 teaspoon lemon-pepper seasoning
1 can (20 ounces) unsweetened crushed pineapple, undrained
1/2 cup orange juice
1 jar (16 ounces) mango salsa
24 whole wheat dinner rolls, split

PULLED PORK SLIDERS WITH HAWAIIAN SLAW

Provided by Food Network

Time 3h50m

Yield 24 sliders

Number Of Ingredients 21



Pulled Pork Sliders with Hawaiian Slaw image

Steps:

  • Mix seasoned salt, pepper, oregano, cumin, and chili powder together in a small bowl. Season pork on all sides with spice mix, cover with 1/2 cup of KING'S HAWAIIAN Smoked Bacon BBQ Sauce and place in medium size pan. Add broth, bay leaves and peppercorns. Broth should cover about 1/2 of pork. Cover with foil and bake 3 1/2 hours at 350°F. In a bowl mix all ingredients for Hawaiian Slaw, set aside. At 3 1/2 hours remove pork and shred. Add remaining KING'S HAWAIIAN Smoked Bacon BBQ Sauce, set aside. Toast KING'S HAWAIIAN Rolls, then build sandwich pork first then slaw.

2 (12 count) packages of KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
3 1/2 pounds boneless pork shoulder or butt
2 teaspoons seasoned salt
1 teaspoons crushed black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons cumin
1 teaspoon chili powder
1 cup KING'S HAWAIIAN Smoked Bacon BBQ Sauce
2 cups beef broth
2 bay leaves
10 peppercorn
1/2 head shredded Napa cabbage
1/2 cup drained crushed pineapple
1/2 cup mayonnaise
1/2 cup shredded carrots
1/4 cup raisins
1/2 cup toasted and chopped macadamia nuts
1 cup shredded red cabbage
1/2 teaspoon crushed black pepper
1/8 teaspoon cinnamon
1/2 teaspoon salt

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