BBQ Pulled Pork Sliders with Pineapple Salsa & Pickled Red Onions
Get ready with some napkins because these sliders are bright, a tiny bit spicy, and a whole lot of saucy. With dreamy pulled pork and the perfect amount of citrus, these are sure to be a hit for any backyard BBQ with friends.
Preparation time
30 min
Total Time
3 hr 30 min
Servings
4
Servings
MADE WITH
POM® Signature™ Pull-Aparts Sweet Hawaiian Rolls
Ingredients
- 1 package POM® Signature Hawaiian Sweet Pull-Aparts Rolls
- 1 tbsp + 1/2 tsp (17mL) salt, divided
- 1 tsp (5 mL) pepper
- 1 tbsp (15 mL) garlic powder
- 1 tbsp (15 mL) smoked paprika
- 1 tbsp (15 mL) ground cumin
- 1 tbsp (15 mL) brown sugar
- 3 lbs (1350 g) pork butt or pork shoulder
- 2 tbsp (30 mL) vegetable oil
- 1 large onion, thinly sliced
- 3 garlic cloves, smashed, skin removed
- 1 tbsp (15 mL) fish sauce
- 2 tbsp (30 mL) soy sauce
- 1 tbsp (15 mL) apple cider vinegar
- 8 sprigs of cilantro
- 2 orange peel strips
- 1 red onion, cut into ¼ inch slices
- 1/2 cup white vinegar
- 1 tsp (5 ml) granulated sugar
- 1 cup (250 mL) diced pineapple
- 2 tbsp (30 mL) roughly chopped cilantro
- 1 jalapeno, seeded and finely diced
- 1 cup of your favourite barbecue sauce
Directions
- Preheat oven or grill to 300ºF (148ºC).
- In a small bowl, stir together 1 tbsp (15 mL) salt, pepper, garlic powder, smoked paprika, cumin and brown sugar. Coat pork in dry spice mix all over. Cover with plastic wrap and marinate for at least one hour or up to overnight refrigerated.
- Heat a large heavy-bottomed, oven-safe pot over medium-high heat. Once hot, add 1 tbsp (15 mL) oil and pork, sear on all sides until golden, 6 – 8 minutes. Remove from the pot, transfer to a plate, and set aside.
- Wipe out the pan if there are any burnt spices. Reduce the heat to medium, add remaining oil, onions and garlic cloves, cook for 6 – 8 minutes, until softened and lightly golden.
- Add 2 cups (500 mL) water, fish sauce, soy sauce and apple cider vinegar, bring to a boil over high heat. Add back pork and any juices from the plate, orange peel and cilantro sprigs. Cover with a lid and transfer to the oven or grill to cook for 2 – 4 hours until the meat is tender and cooked through.
- Once the meat is tender, remove it from the oven and let it cool slightly. Drain off cooking liquid, reserve. With two forks, shred meat into bite-sized pieces, discarding any fat or bone. Stir in barbecue sauce and ¼ cup of the reserved cooking liquid. Toss to coat thoroughly.
- While the pork is cooking in a small pot, bring vinegar, 1/4 tsp (1 mL) salt and sugar to a boil. Once the mixture begins to boil, have sliced red onions ready in a glass heat-proof bowl or jar, and pour over the vinegar mixture. Set aside to pickle for at least 2 hours or overnight in the fridge.
- In a small bowl, mix together pineapple, cilantro and jalapeno, season with lime juice and 1/4 tsp (1 mL) salt.
- Cut sliders in half cross-wise.
- To assemble sliders. Spoon some pulled pork onto the sliders, top with the pineapple salsa and pickled red onions.
Tip: Pickled onions will last up to 1 month refrigerated.
