Friday, June 27, 2014

Pineapple-Pork Sliders

I love using the slow cooker in the summer -- it keeps the kitchen cool and makes big batches so I'm sure to have leftovers.  These Hawaiian-inspired pork sliders require a bit more work than some slow cooker recipes, as the meat needs to be crisped up in the oven before serving (similar to carnitas), but the results are well worth the extra effort.  The pork is super juicy and flavorful, and is out of this world when paired with fresh pineapple.  You can grill the pineapple if you like, but we found it was so tasty fresh that we didn't bother.  Pair the sandwiches with slaw or salad to balance out the richness of the pork.

Pineapple-Pork Sliders (adapted from Pinch of Yum, original recipe here)

2-3 pounds pork shoulder, butt, or country-style ribs
2 cloves garlic, minced
1 red onion, diced
2 bell peppers, diced
1 jalapeno, diced
1 cup pineapple juice
1/2 cup soy sauce
Small buns, toasted
Fresh pineapple, thinly sliced

1. Place the pork, garlic, onion, peppers, jalapeno, pineapple juice, and soy sauce in a slow cooker.  Cover and cook for 4-5 hours on high or 7-8 hours on low.
2. Line a baking sheet with foil and preheat the oven to 450 degrees.
3. Carefully transfer the pork to the baking sheet, letting the juices run back into the slow cooker.  Remove any bone(s) and large pieces of fat, and break up or shred the pork into bite-sized pieces.  Arrange the shredded meat in an even layer, and then cook for about 15 minutes, until the meat is starting to get a little crispy.
4. Strain the liquid in the slow cooker into a bowl or pot.  When you remove the pork from the oven, stir in as much as you like to moisten the meat.  You can also spoon some over each individual sandwich if you like.
5. Assemble your sandwiches.  Pile the pork on toasted buns and top with thinly sliced fresh pineapple.

No comments:

Post a Comment