Kalua Pork Sliders

Name: Kalua Pork Sliders
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6 servings
Cuisine: hawaiian
Ingredients: 1800 g pork shoulder (boneless, excess fat trimmed but leave some for moisture); 1.5 tsp hawaiian sea salt; 1 tbsp liquid smoke (hickory flavor preferred); 4 pcs garlic (cloves, minced); 1 inch ginger (fresh, peeled and grated); 0.25 cup water; 12 pcs hawaiian sweet rolls (sliced in half horizontally for sliders); 2 cup cabbage (finely shredded); 2 tbsp rice vinegar; 1 pinch salt (for the slaw)

RATING

4.6/5(137)

TASTE SCORE

9/10

Incredibly tender, smoky shredded pork piled onto soft Hawaiian rolls. Inspired by the traditional underground oven, this version uses a slow cooker to achieve that fall-apart texture with minimal effort. A touch of liquid smoke and sea salt brings the authentic island flavor to your kitchen.

PREP

10m

COOK

480m

SERVES

2 SLIDERS WITH PINEAPPLE SLAW

1001 cal

SERVINGS

METHOD · 6 STEPS

prep
Season the pork shoulder.
1.Trim any large pieces of hard fat from the pork shoulder, leaving some fat cap for moisture.
2.Pierce the pork all over with a fork to help the flavors penetrate.
3.Rub the pork all over with the Hawaiian sea salt, minced garlic, and grated ginger.
4.Place the pork in the slow cooker. Drizzle with the liquid smoke and pour the water around the edges.
TIPDon't skip piercing the meat — it helps the smoky, salty flavor reach the center.
other · ~480 min
Slow cook the pork until fall-apart tender.
1.Cover the slow cooker with the lid.
2.Cook on low for 8 hours until the meat shreds effortlessly with a fork.
3.Every few hours, baste the pork with some of the juices collected at the bottom.
TIPResist the urge to open the lid too often. Every peek adds 15-20 minutes to your cook time.
mix · ~5 min
Make the quick pickled cabbage slaw.
1.In a mixing bowl, combine the shredded cabbage with rice vinegar and a pinch of salt.
2.Toss well, gently massaging the cabbage for about a minute to soften it slightly.
3.Set aside to let the flavors meld while you finish the pork.
TIPMassaging the cabbage with the vinegar helps it soften and absorb flavor faster, no long wait needed.
prep
Shred the cooked pork.
1.Carefully transfer the pork shoulder from the slow cooker to a large cutting board.
2.Use two forks to shred the meat into bite-sized pieces. Discard any remaining large pieces of fat.
3.Return the shredded pork to the slow cooker. Toss it with the cooking juices to re-coat.
TIPLet the pork rest for 10 minutes before shredding. It stays juicier.
assemble
Assemble the sliders.
1.Place the bottom half of the sliced Hawaiian rolls on a serving platter.
2.Pile the warm, juicy Kalua pork generously onto the roll bottoms.
3.Top the pork with a good mound of the pickled cabbage slaw.
4.Close the sliders with the top half of the rolls.
TIPToast the rolls cut-side down in a dry skillet for 30 seconds if you like a little crunch.
serve
Serve the sliders warm.
Serve immediately while the pork is hot. The contrast between the rich, smoky meat, the tangy slaw, and the subtly sweet rolls is pure perfection.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pierce the pork shoulder all over with a fork before seasoning to allow the salt and smoke to penetrate deeply.
2
Resist opening the slow cooker lid during cooking; each peek adds 15-20 minutes to the cook time.
3
Let the cooked pork rest for 10 minutes before shredding to retain its natural juices.
4
Massage the shredded cabbage with rice vinegar for a minute to quickly soften it into a pickle-like slaw.
5
Toast the Hawaiian roll halves cut-side down in a dry skillet for 30 seconds for a crispier slider base.
6
Store leftover shredded pork in its cooking juices to keep it moist; reheat gently on the stovetop or microwave.

RECIPE VARIATIONS