Slow Cooker Shoyu Pulled Pork Sliders with Pineapple Slaw
Yield: serves 4-6, multiply as needed
- 4 pounds boneless pork shoulder, excess fat trimmed off
- 1 1/2 cups reduced sodium soy sauce
- 1 1/2 cups dark brown sugar, packed
- 3/4 cup water
- 2 inch ginger, peel and sliced
- 8 garlic cloves, peeled and smashed
- 1 small head green cabbage, shredded
- 2 medium carrots, cut into matchsticks
- 3 jalapeños, thinly sliced (optional)
- 1 1/2 teaspoon fine sea 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
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.
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.