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Shoyu Pulled Pork Sliders with Pineapple Slaw
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Slow Cooker Shoyu Pulled Pork Sliders with Pineapple Slaw

Yield: serves 4-6, multiply as needed
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Course: Main Course
Cuisine: American, Hawaiian
Author: Maryanne Cabrera

Ingredients

Shoyu Pork:

  • 4 pounds boneless pork shoulder, excess fat trimmed off
  • 1 ½ cups reduced sodium soy sauce
  • 1 ½ cups dark brown sugar, packed
  • ¾ cup water
  • 2 inch ginger, peeled and sliced
  • 8 garlic cloves, peeled and smashed

Pineapple Slaw:

  • 1 small head green cabbage, shredded
  • 2 medium carrots, cut into matchsticks
  • 3 jalapeños, thinly sliced (optional)
  • 1 ½ teaspoon kosher salt
  • 1 - 15.5 oz Del Monte Pineapple Slices in heavy syrup, sliced into chunks, reserve syrup
  • 3 Tablespoons reserved pineapple syrup from can
  • 2 Tablespoons rice vinegar

Sauce & Other Components:

  • 2 cups reserved shoyu pork sauce
  • 2 Tablespoons cornstarch
  • King's Hawaiian Original Hawaiian Sweet Rolls
  • Sriracha mayo (optional), as needed

Instructions

Shoyu Pork:

  • Whisk together soy sauce, brown sugar, and water in the slow cooker pot. Add pork, ginger, and garlic. Cover pot. Cook on high heat for 5-6 hours. Flip pork midway through cooking. Shoyu pork is done with meat can be easily shredded with a fork.
  • Remove from heat and allow to cool down. Strain out ginger and garlic and discard. For best results, allow shoyu pork mixture it chill overnight in the fridge.
  • Skim off any fat that may have risen to the surface. Remove pork from liquids. Strain and reserve 2 cups of liquid and set aside. Shred pork using two forks and set aside.

Pineapple Slaw:

  • In a large bowl toss together shredded cabbage, carrots, jalapeño, and salt. Add pineapple chunks, syrup, and rice vinegar. Toss to combine. Make immediately before assembling sliders, or keep chilled until ready to use.

Sauce:

  • Place reserved liquid in a heavy bottomed sauce pot. Dissolve cornstarch in about 1-2 tablespoons of water. Whisk into reserved liquid. Bring to a boil to cook out cornstarch. Stir as needed to prevent sauce from burning along the sides of the pot. Remove from heat and allow to cool slightly. Add one cup of sauce to shredded pork. Set aside remaining one cup of sauce for assembly.

Assembly:

  • Slice bread rolls in half and lightly toast. Spread sriracha mayo on bottom bun. Add pulled pork and pineapple slaw. If desired, drizzle with additional sauce. Finish with top bun.