ALOHA!!! Grilled Pineapple Pork Sliders

Pineapple Pulled Pork SlidersOh, how I love me some good pork butt! There’s just no other cut of pork that will cook up and fall apart so nicely, all tender and juicy and WOW. Then, when you add back in some of the delicious pan juices combined with a nice smokey/sweet bbq sauce…..well, I don’t even have the words to explain it! Just. Try. It. PLEASE!  

Farmers Ahoy!

Speaking of Aloha… I hope these sliders inspire you to check out our next Family, Friends and Farmers Cruise coming up in August! We’ll be teaming up again with Cyndi and Lonnie Morris to cruise the beautiful islands of Hawaii! There will be agricultural excursions, delicious foods, and of course FUN in the SUN! Click here to find out more, but hurry! The registration deadline is February 12th. I hope you can join us!

Grilled Pineapple Pork Sliders

3-4 cups cooked, shredded pork
12 rings (slices) fresh pineapple, grilled
1 package of your favorite slider buns (sometimes I use King’s Hawaiian sandwich buns), 8-12
1/4 cup chopped fresh cilantro
1/3 cup mayonnaise combined with 1/4 cup bbq sauce

PRESSURE COOKER METHOD

Set pressure cooker to browning setting and add a bit of oil to the pot; when oil is hot, add seasoned pork chunks, browning off on all sides, a few at a time, working in batches as needed.When all pork is nicely browned, place all pieces into pressure cooker pot; add 1/2 cup broth to pot and give meat a stir.  Add garlic, onion, jalapenos, pineapple juice, and soy sauce. Place lid onto pressure cooker and lock into place.  Choose high setting and set time for 50 minutes.  When timer goes off, use natural pressure release.  When float valve drops, remove lid and test pork to make sure it’s very fork-tender.  If it’s not, re-pressurize on high again, and setting timer for 10-15 minutes.  Shred pork in cooker using two forks. Reserve juices for making pan sauce!


SLOW COOKER METHOD

Heat a heavy skillet over medium high heat; add a bit of oil. When oil is hot, add seasoned pork chunks, browning off on all sides, a few at a time, working in batches as needed.When all pork is nicely browned, place all pieces into slow cooker. Add garlic, onions, jalapeno, pineapple juice and soy sauce to slow cooker.  Cover with lid and set on low setting; cook for 7-8 hours on low, or until pork is nicely fork-tender.  Shred pork in slow cooker using two forks. Reserve juices for making pan sauce!


PREPARE THE SANDWICHES

 

Combine mayo/bbq mixture; slather onto warmed buns then sprinkle with cilantro. Top slathered buns with warm pork and grilled pineapple to create sliders. Devour!

We’ve found that this is a good sandwich to serve as an open-faced sandwich – almost easier to eat as open-faced than in slider-fashion!

Now You’re Cookin’,
Chef Alli

 

**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on  WIBW 13 News, January 2016. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible!

 

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