Best Shredded Pork Sliders W Mango Pineapple Slaw Recipes

KALUA PORK SLIDERS WITH PINEAPPLE GINGER DRIZZLE

Kalua Pork Sliders with Pineapple Ginger Drizzle image

Provided by Valerie Bertinelli

Time 1h35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 pounds boneless pork shoulder, cut into 3-inch pieces
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 teaspoon liquid smoke
2 1/2 cups coconut water
1/4 cup plus 1 tablespoon soy sauce
12 ounces pineapple juice
2 tablespoons brown sugar
1 tablespoon finely grated ginger
2 garlic cloves, finely grated
12 Hawaiian rolls
2 tablespoons fresh cilantro leaves

Steps:

Sprinkle the pork shoulder with salt and pepper. Set an Instant Pot® to saute and heat the oil until very hot. Add the pork and brown well on all sides. Add the liquid smoke, 1/2 cup coconut water and 1 tablespoon soy sauce. Lock the lid of the Instant Pot® and set to pressure cook on high; set the time for 45 minutes. When the pork has finished cooking, switch the valve to venting. Carefully unlock the lid. Use two forks to coarsely shred the pork and transfer it to a serving bowl. Reserve 1/4 cup of the braising liquid.
Meanwhile, combine the pineapple juice, brown sugar, ginger, garlic, remaining 2 cups coconut water and remaining 1/4 cup soy sauce in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer briskly until flavorful and reduced to about 1 cup, about 25 minutes. Add the reserved 1/4 cup braising liquid to the drizzle.
Toss the shredded pork with the drizzle.
Add the pork to the bottom rolls, scatter the cilantro over the pork and finish with the top rolls. Cut into sliders and serve.

CARIBBEAN CHIPOTLE PORK SLIDERS

Caribbean Chipotle Pork Sliders image

Our favorite pulled pork sliders combine the heat of chipotle peppers with cool tropical coleslaw. The robust flavors make these a big hit with guests. -Kadija Bridgewater, Boca Raton, Florida

Provided by Taste of Home

Categories Appetizers Lunch

Time 8h35m

Yield 20 servings.

Number Of Ingredients 18

Ingredients

1 large onion, quartered
1 boneless pork shoulder butt roast (3 to 4 pounds)
2 finely chopped chipotle peppers in adobo sauce plus 3 tablespoons sauce
3/4 cup honey barbecue sauce
1/4 cup water
4 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
COLESLAW:
2 cups finely chopped red cabbage
1 medium mango, peeled and chopped
1 cup pineapple tidbits, drained
3/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
20 Hawaiian sweet rolls, split and toasted

Steps:

Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.

Nutrition Facts : Calories 265 calories, Fat 10g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 430mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 16g protein.

PULLED PORK SLIDERS WITH SPAM AND TROPICAL SLAW

Pulled Pork Sliders with Spam and Tropical Slaw image

Provided by Food Network Kitchen

Time 5h34m

Yield 6 to 8 servings

Number Of Ingredients 15

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

Steps:

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.
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.
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.
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.
Photography by Ryan Liebe

SHREDDED PORK SLIDERS W/ MANGO PINEAPPLE SLAW

Shredded Pork Sliders w/ Mango Pineapple Slaw image

The only thing in this recipe that takes time is the pork in the crockpot but once that is done this is relatively easy to make and well worth it. Perfect for game day, parties, as an appetizer or any occasion.

Provided by Linda Pulley @Linda619

Categories Meat Appetizers

Number Of Ingredients 22

Ingredients

- for the pork:
3-5 pound(s) pork roast
2 package(s) dry onion soup mix
2 can(s) 10.5 ounce cream of mushroom soup
- for the slaw:
4 cup(s) shredded purple cabbage
1 - red bell pepper finely diced
2 - celery ribs diced
2/3 cup(s) sliced green onions
6 tablespoon(s) chopped cilantro
1 cup(s) diced mango
1 cup(s) diced pineapple
- for the slaw dressing:
6 tablespoon(s) mayonnaise
2 tablespoon(s) cider vinegar
3 tablespoon(s) orange juice, fresh
2 teaspoon(s) dijon mustard
2 teaspoon(s) celery seed
2 tablespoon(s) sugar
2 tablespoon(s) orange zest
1/2 teaspoon(s) of salt, pepper and onion powder each
2-4 - dozen hawaiin rolls

Steps:

Mix the soup and the dry onion soup mix in the crockpot. Fill 1 of the soup cans with water and mix in the crockpot. Place the pork roast in the crockpot and cook on high 5 - 6 hours. Shred the pork and set aside. You can freeze and reserve the juices for a later recipe for gravy or sauce.
Combine all the slaw ingredients and gently toss. Whisk together the dressing ingredients then combine into the slaw and mix well. Refrigerate for 30 minutes.
Split the Hawaiian rolls in half. Top the bottom half of the roll with the shredded pork then a generous spoonful of the slaw. Top with the other half of the bun.
Makes about 3-4 dozen depending on how much you fill the sliders.