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Hawaiian Pulled Pork Sliders
Prep: 20 minutes plus chilling
Slow Cook: 6 hours • Makes: 36 sliders
1tablespoon garlic powder
1tablespoon ground ginger
1tablespoon onion powder
1teaspoon ground black pepper
1whole (unsliced) Boneless Pork Picnic Roast (about 8 pounds), trimmed if desired
2cans (20 ounces each) pineapple tidbits in unsweetened juice
1bottle (18 ounces) honey-flavored barbeque sauce
2tablespoons hoisin sauce
1/2teaspoon ground cayenne pepper
1orange bell pepper, cut lengthwise into 1/4-inch-thick slices (about 1 cup)
1small red onion, sliced (about 1 cup)
2/3cup matchstick shredded carrots
1tablespoon whole celery seed
3packages (14 ounces each) Hawaiian sweet rolls
1.In small bowl, combine 1/2 cup brown sugar, garlic powder, ginger, onion powder, salt and black pepper. Rub brown sugar mixture all over pork. Cover or wrap pork; refrigerate at least 1 hour or up to overnight.
2.Meanwhile, in medium bowl, stir 1-1/2 cans pineapple with its juice (about 3 cups), barbeque sauce, hoisin sauce, cayenne pepper and remaining 1/2 cup brown sugar. Makes about 5 cups.
3.In bottom of 6- to 8-quart slow cooker, place pork fat side up; pour 1/2 of the barbeque sauce mixture over pork; cover and refrigerate remaining barbeque sauce mixture. Cover and cook on high 6 to 7 hours or on low 9-1/2 to 10-1/2 hours. Do not lift lid during cooking.
4.Meanwhile, in medium bowl, toss bell pepper, onion, carrots, celery seed and remaining pineapple with its juice. Cover and refrigerate until ready to serve. Makes about 4 cups.
5.Transfer pork to large bowl. Trim off and discard desired amount of fat; remove bone. With 2 forks, shred pork. Remove and discard all but 2 cups cooking liquid from slow cooker. Add remaining barbeque sauce mixture and shredded pork to slow cooker; stir to combine. Makes about 12 cups. Serve pork mixture on buns topped with bell pepper mixture.
Approximate nutritional values per serving:
386 Calories, 18g Fat (8g Saturated), 83mg Cholesterol,
461mg Sodium, 35g Carbohydrates, 1g Fiber, 21g Protein