Inspired by slow-roasted kalua pig, these tropical sliders come together in a flash. The pork arrives fully cooked and shredded so all you have to do is whip up a quick slaw.
What You Get
Slow-roasted pork shoulder
What You’ll Need
Sugar Salt and freshly ground pepper
Makes 3 servings
20 minutes active
20 minutes total
In a saucepan over medium heat, reheat the pork with ¼ cup teriyaki sauce and a splash of water until the pork is warmed through, about 5 minutes. Set aside.
Meanwhile, core and slice 3 cups of cabbage. Finely chop the pineapple. Slice the scallions. In a large bowl, whisk together 1 tablespoon vegetable oil, the juice of 1 lime, and 1 teaspoon sugar until the sugar is dissolved. Add the chopped pineapple, scallions, and sliced cabbage. Season to taste with salt and pepper.
Split and toast 12 of the sweet Hawaiian rolls.
To build the sliders, place the rolls on plates, spread with mayo, if you have any on hand. Pile the pork on top and drizzle with more teriyaki sauce. Top with a pinch of the pineapple slaw. Serve warm, with the rest of the pineapple slaw on the side.
Contains: fish, wheat, soybeans