Kalua Pulled Pork Sliders with Pineapple Chutney and Spicy Mayo Recipe
In the cookbook, there's a recipe for the brioche buns they are served with at the Epcot Food & Wine Festival. I opted to use store-bought Hawaiian sweet rolls to make this recipe an easy weeknight meal!
Ingredients
Kalua Pork
- 1 4-pound boneless pork shoulder (also called boneless pork butt)
- 1 large organic banana leaf, cut in half widthwise, optional
- coarse salt, freshly ground black pepper, to taste
Pineapple Chutney
- 1 pound diced pineapple, I used canned tidbits, partially drained
- 1 large sweet yellow onion, diced
- 1/2 small red bell pepper, diced small
- 1/2 teaspoon hot red pepper flakes
- 1 cup rice vinegar
- 1/2 cup white vinegar
- 1/4 cup brown sugar
- 1 Tablespoon minced garlic, about 3 cloves
- 1 Tablespoon finely grated fresh ginger
- coarse salt, to taste
Spicy Mayonnaise
- 6 Tablespoons Mayonnaise
- 2 Tablespoons Sriracha, Asian hot chili sauce
- 2 teaspoons white vinegar
- coarse salt, to taste
- Brioche Rolls or Hawaiian sweet rolls
Instructions
Kalua Pork
- If you bought a bone-in piece of pork, cut out the bone. Cut pork into two pieces and season with salt and pepper and wrap each piece in a banana leaf half. (I omitted this since I couldn't find banana leaves near me.)
- Place pork in a slow cooker. Cover and cook on the lowest setting for 8 to 10 hours, until meat shreds easily with a fork.
- Remove the meat from the slow cooker, reserving drippings. Discard banana leaves, if using. Shred meat, adding drippings as needed to moisten.
Pineapple Chutney
- Combine all of the chutney ingredients in a large saucepan over medium-high heat. Bring to a boil.
- Lower heat to medium-low and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1 1/2 to 2 hours.
- Allow to cool and then refrigerate in a sealed container until ready to serve.
Spicy Mayonnaise
- Whisk together all of the ingredients for the spicy mayo in a small bowl. Cover and refrigerate until ready to serve.
To serve
- Cut rolls in half. Place warm pulled pork on bottom of the roll. Place pineapple chutney on top and drizzle spicy mayo over the chutney. Top with second half of the roll and repeat.
Notes
Notes: I made the Kaula Pork a day ahead and refrigerated it along with the drippings and it tasted awesome! I recommend doing this to make your prep and cooking super easy for say a weeknight or many weeknight meals!
from Epcot International Food & Wine Festival: Recipes & Stories Celebrating 20 Years by Pam Brandon and The Disney Chefs
When you make this recipe...
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