Jul 14 2026
Restaurants›Plonk Missoula›Kalua Pork Sliders Recipe

Kalua Pork Sliders Recipe

Inspired by Plonk Missoula
Time6h
Serves6

(W / FRIES)

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Ingredients

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Kalua Pork

Sliders & Toppings

Fries (W / FRIES side)

Method

Kalua Pork

  1. 1

    Prep and season pork

    Preheat oven to 300°F (150°C). Pat the pork shoulder dry with paper towels. Rub the entire roast with the Hawaiian sea salt (or kosher salt), pressing it into the meat. Rub minced garlic over the surface, then drizzle liquid smoke evenly. If using, wrap the pork in banana or ti leaves to mimic traditional imu flavor; tie or secure with kitchen twine. Place the wrapped or unwrapped pork in a Dutch oven or deep roasting pan.

  2. 2

    Add liquid and braise

    Pour 1 cup water into the bottom of the pan (not directly over salt-scrubbed surfaces to avoid washing it away). Cover tightly with a lid or with foil, sealing edges well to trap steam. Roast in the preheated oven for 4 to 5 hours, or until the pork is fork-tender and shreds easily. Check at 3.5 hours; if top looks dry, baste with pan juices.

  3. 3

    Shred and finish

    Remove pork from oven and let rest, covered, for 15 minutes. Using two forks, shred the meat in the pan, mixing it with released juices. Taste and adjust seasoning with a pinch more salt or a teaspoon of liquid smoke if a smokier flavor is desired. Keep warm until assembly.

Sliders & Toppings

  1. 4

    Toast buns

    Split the slider buns and spread softened butter on cut sides. Heat a skillet or griddle over medium heat and toast the buns, buttered side down, until golden brown, about 1–2 minutes. Alternatively, brush butter on buns and warm under a broiler for 1–2 minutes watching closely.

  2. 5

    Warm and saucé the pork

    If pork has cooled, reheat shredded pork in a skillet over medium-low heat with 1/2 cup of the BBQ sauce, stirring until warmed through and coated. Reserve remaining sauce for serving. Keep pork moist by adding small splashes of pan juices or water if needed.

  3. 6

    Assemble sliders

    Place a generous portion (about 2–3 oz) of sauced shredded kalua pork on the bottom half of each toasted bun. Top with a spoonful of coleslaw, a drizzle of reserved BBQ sauce (if desired), pickled red onion and a few cilantro leaves. Cap with bun tops and serve immediately.

Fries (W / FRIES side)

  1. 7

    Prep potatoes

    Wash and (optionally) peel potatoes. Cut into 1/4–1/2-inch sticks for traditional fries. Rinse cut potatoes in cold water until water runs clear to remove excess starch. Pat completely dry with kitchen towels. Toss potatoes with cornstarch (if using) to coat evenly; this helps create a crisper exterior.

  2. 8

    Cook fries (fry method)

    Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Blanch fries in batches for 3–4 minutes until pale and slightly softened but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry potatoes again in batches until golden and crispy, 2–3 minutes. Drain on paper towels and immediately season with salt, pepper and smoked paprika.

  3. 9

    Cook fries (oven method)

    If baking, preheat oven to 425°F (220°C). Toss prepared fries with 2–3 tbsp oil, spread in a single layer on a rimmed baking sheet, and roast 20–30 minutes, turning once, until golden and crisp. Season with salt, pepper and smoked paprika.

  4. 10

    Plate fries

    Serve fries alongside 2–3 sliders per person with ketchup or additional BBQ sauce on the side.

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