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!
Prep Time: 20 minutesminutes
Cook Time: 10 hourshours
Ingredients
Kalua Pork
14-pound boneless pork shoulder (also called boneless pork butt)
1large organic banana leaf, cut in half widthwise, optional
coarse salt, freshly ground black pepper, to taste
Pineapple Chutney
1pounddiced pineapple, I used canned tidbits, partially drained
1large sweet yellow onion, diced
1/2small red bell pepper, diced small
1/2teaspoonhot red pepper flakes
1cuprice vinegar
1/2cupwhite vinegar
1/4cupbrown sugar
1Tablespoonminced garlic, about 3 cloves
1Tablespoonfinely grated fresh ginger
coarse salt, to taste
Spicy Mayonnaise
6TablespoonsMayonnaise
2TablespoonsSriracha, Asian hot chili sauce
2teaspoonswhite 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