Best Kalua Pork Sliders With Pineapple Ginger Drizzle Recipes

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ROASTED PORK SLIDERS



Roasted Pork Sliders image

Provided by Valerie Bertinelli

Time 1h30m

Yield 12 sliders

Number Of Ingredients 17

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

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.

KALUA PORK WITH PINEAPPLE RICE



Kalua Pork with Pineapple Rice image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 20

2 pounds pork shoulder, cut into about 4-inch chunks
2 tablespoons kosher salt
1/2 teaspoon ground chipotle
1 1/2 sweet onions, cut into chunks
1 jalapeno, seeded and chopped
1/2 pineapple, cut into chunks
1 cup jasmine rice
1 cup diced Spam
1/2 cup diced sweet onions
1 cup diced pineapple
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup mirin
1/4 cup sake
1/2 cup sugar
3/4 cup soy sauce
3/4 cup mayonnaise
Chopped green onions
Toasted black sesame seeds

Steps:

  • For the kalua pork: Prepare a grill for medium-high heat. Season the pork with the salt and chipotle. Grill the pork until charred, 4 to 5 minutes per side. Transfer the pork, onion, jalapeno and pineapple to a pressure cooker and cook for 35 minutes.
  • For the pineapple rice: Bring the rice and 2 cups water to a boil in a pot. Turn the heat down to low, cover and simmer for 20 minutes.
  • In a saute pan over medium-high heat, add the Spam and cook until it gets some color and crisps up a bit, about 5 minutes. Then, add the onions and cook for 2 minutes. Add the pineapple and cook for 2 more minutes.
  • Once the rice is done, fold it into the pineapple mixture and season with the vinegar, salt and pepper.
  • For the unagi sauce: Bring the mirin and sake to a boil in a saucepan. Add the sugar and cook until dissolved. Then add the soy sauce and simmer for 20 minutes. Remove from the heat and let cool for a few minutes, then mix 1/4 cup of the unagi sauce with the mayonnaise.
  • To assemble the bowl: Place the pineapple rice on the bottom of a bowl. Place some of the cooked pork on top of the rice. Add a dollop of the unagi mayonnaise over the pork and garnish with green onions and toasted black sesame seeds.

KALUA PORK



Kalua Pork image

Provided by Food Network

Categories     main-dish

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 5

8 pounds pork butt
4 tablespoons Hawaiian salt, divided
4 tablespoons plus a few drops liquid smoke, divided
8 to 12 large ti leaves, ribs removed
2 cups boiling water

Steps:

  • Preheat oven to 350 degrees F.
  • After scoring pork on all sides with 1/4-inch deep slits about 1-inch apart, rub with 3 tablespoons salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string, and wrap in foil. Place meat in a shallow roasting pan with 2 cups of water and roast for 4 hours. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.

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