Shredded Pork Sliders W Mango Pineapple Slaw Recipes

KALUA PORK SLIDERS WITH PINEAPPLE GINGER DRIZZLE

Steps:

• Sprinkle the pork shoulder with salt and pepper. Set an Instant Pot® to saute and heat the oil until very hot. Add the pork and brown well on all sides. Add the liquid smoke, 1/2 cup coconut water and 1 tablespoon soy sauce. Lock the lid of the Instant Pot® and set to pressure cook on high; set the time for 45 minutes. When the pork has finished cooking, switch the valve to venting. Carefully unlock the lid. Use two forks to coarsely shred the pork and transfer it to a serving bowl. Reserve 1/4 cup of the braising liquid.
• Meanwhile, combine the pineapple juice, brown sugar, ginger, garlic, remaining 2 cups coconut water and remaining 1/4 cup soy sauce in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer briskly until flavorful and reduced to about 1 cup, about 25 minutes. Add the reserved 1/4 cup braising liquid to the drizzle.
• Toss the shredded pork with the drizzle.
• Add the pork to the bottom rolls, scatter the cilantro over the pork and finish with the top rolls. Cut into sliders and serve.

SHREDDED PORK SLIDERS W/ MANGO PINEAPPLE SLAW

Steps:

• Mix the soup and the dry onion soup mix in the crockpot. Fill 1 of the soup cans with water and mix in the crockpot. Place the pork roast in the crockpot and cook on high 5 - 6 hours. Shred the pork and set aside. You can freeze and reserve the juices for a later recipe for gravy or sauce.
• Combine all the slaw ingredients and gently toss. Whisk together the dressing ingredients then combine into the slaw and mix well. Refrigerate for 30 minutes.
• Split the Hawaiian rolls in half. Top the bottom half of the roll with the shredded pork then a generous spoonful of the slaw. Top with the other half of the bun.
• Makes about 3-4 dozen depending on how much you fill the sliders.

CARIBBEAN CHIPOTLE PORK SLIDERS

Steps:

• Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.