2/27/2025
Kalua Pork Sliders with Pineapple Slaw & Pickled Onions
In Hawaii, Kalua pork is cooked in an underground pit wrapped in banana leaves. Since most of us don't have access to something like that, this version uses a slow cooker.
We're topping our pork with a slaw made with cabbage, pineapples and macadamia nuts and red onions that we've pickled with our Pineapple White Balsamic.
Note - the Pineapple Pickled Onions need to be made at least 24 hours in advance for the best flavor to get into the onions!
- Kalua Pork:
- 4 lbs boneless pork butt
- 2 tbsp Smoked Extra Virgin Olive Oil
- 2 tbsp kosher salt
- 24 Hawaiian Slider Rolls
- Pineapple & Macadamia Nut Slaw:
- 3 cups coleslaw mix
- 1 cup pineapple tidbits. drained
- 1/2 cup chopped macadamia nuts
- 3 tbsp mayonnaise
- 1 1/2 tbsp Pineapple White Balsamic Vinegar
- 1/2 tbsp lime juice
- 3/4 tsp salt
- Pineapple Pickled Onions:
- 1 large red onion, sliced sliced into half rings
- 3/4 cup Pineapple White Balsamic
- 3/4 cup water
- 1 tbsp sugar
- 1 tsp salt
- 2 bay leaves
- 8 allspice berries
- 2 whole star anise
Pineapple Pickled Onions:
In a large mason jar, place sliced onions, bay leaves, allspice berries and star anise. In a small saucepan, combine Pineapple White Balsamic, water, sugar, and salt. Bring mixture to a boil, remove from heat and pour over the onions in the jar. Put a lid on the jar and refrigerate onions for at least 24 hours
Pineapple Coleslaw:
In a medium bowl, combine coleslaw mix, pineapple tidbits and macadamia nuts. In a small bowl, mix mayo, Pineapple White Balsamic, lime juice & salt. Pour sauce over the coleslaw combo and mix gently. Refrigerate until ready to use.
Kalua Pork Sliders:
In a slow cooker, place boneless pork butt; rub with Smoked EVOO and sprinkle with salt. Cook on low for 7-8 hours or until pork shreds easily. Shred with 2 forks and discard any large pieces of fat, if any.
Slice slider rolls in half, top with pulled pork, pineapple coleslaw and pineapple pickled onions. Grab a napkin and enjoy!
