Hawaiian Pulled Pork Sliders Recipe

Prepare rub and sear

Preheat oven to 300°F (150°C). Pat the pork butt dry. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and ground cumin. Rub the spice mix evenly over the pork. Heat vegetable oil in a large heavy ovenproof pot or Dutch oven over medium-high heat. Sear pork on all sides until browned, about 3–4 minutes per side.

Braise

Add 1 cup chicken or pork stock and 1 tablespoon apple cider vinegar to the pot (and scrape up browned bits). Bring to a simmer, cover with lid, and transfer to the preheated oven. Roast until the pork is very tender and pulls apart easily, about 3.5–4 hours (depending on size). Check after 2.5 hours and add a bit more stock if liquid has evaporated.

Shred and finish

Remove pork and transfer to a cutting board or tray. Using two forks, shred the meat, discarding large pieces of fat. Skim pan juices; reserve about 1/2 cup of cooking liquid. Return shredded pork to the pot or a bowl, pour in reserved cooking liquid and 3/4 cup of the prepared Honey Bourbon BBQ Sauce (reserve remaining sauce for serving), and toss to coat. Keep warm until assembly.

In a small saucepan set over medium heat combine ketchup, apple cider vinegar, brown sugar, honey, bourbon, Worcestershire sauce, smoked paprika, minced garlic, salt and black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, stirring occasionally, for 8–10 minutes until slightly thickened. Taste and adjust seasoning or sweetness. Remove from heat and let cool; reserve 3/4 cup for mixing into pork and the rest for serving.

In a large bowl combine shredded green cabbage, red cabbage and carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, honey and Dijon mustard until smooth; season with salt and black pepper. Fold dressing into cabbage mixture until evenly coated. Gently fold in the diced pineapple. Taste and adjust seasoning. Refrigerate covered for at least 30 minutes to meld flavors.

While pork roasts, place sliced jalapeños in a heatproof jar. In a small saucepan combine white vinegar, water, sugar and salt and bring just to a simmer to dissolve sugar and salt. Pour hot brine over jalapeños, let cool to room temperature, then cover and refrigerate at least 30 minutes (or up to several days).

About 10 minutes before serving, preheat oven to 350°F (175°C) or heat a skillet. Brush cut sides of pretzel slider buns with melted butter. Toast buns cut-side up on a baking sheet in the oven for 6–8 minutes until lightly golden (or toast in a skillet).

To assemble each slider: pile 2–3 tablespoons of warm honey bourbon pulled pork on the bottom bun, top with 1–2 tablespoons pineapple coleslaw, add a few pickled jalapeño rings (to taste), and garnish with a small sprig of cilantro if using. Cap with top bun.

Serve warm with extra Honey Bourbon BBQ Sauce on the side for dipping. Each slider uses approximately 2 ounces of pork; this recipe yields about 12 sliders (2 per serving if serving as indicated).