Pork Sliders with Tangy Slaw and Grilled Pineapple Slices

The com­bi­na­tion of fla­vors in this slider is so amaz­ing! The smoky pork, the tangy, crunchy slaw, and the sweet pineap­ple on crusty rolls are the per­fect pic­nic or Fourth of July offer­ing. Make the pork in advance to save time. The slider is best with fresh, warm grilled pineap­ple, but that can be made a bit ahead of time too, if you pre­fer. Use thin slices of pineap­ple, or it might neu­tral­ize the other fla­vors. The slaw can be made in advance. Make sure it is tangy enough. It’s the bal­ance of strong fla­vors in this sand­wich that makes it good. Use the right cut of pork. Some­thing with a decent amount of fat, like shoul­der. You might be dis­ap­pointed oth­er­wise. I usu­ally use bagged slaw mix, but you can shred your own.

Pork Slid­ers with Tangy Slaw and Grilled Pineap­ple Slices


  • 6–8 crusty rolls, cut in half
  • 3–4 pound, bone-in pork shoulder/boston butt
  • 2 tea­spoons liq­uid mesquite smoke
  • 2–3 tea­spoons coarse salt (such as kosher)
  • 1 tea­spoon black pepper
  • water
  • 3 cups of slaw mix­ture (cab­bage, red cab­bage, car­rot shreds.…)
  • 1 green onion–sliced
  • 1/2 cup mayonnaise
  • 1 table­spoon sugar
  • 2 table­spoons cider vinegar
  • 1/8 tea­spoon ground mus­tard powder
  • 1/2 tea­spoon soy sauce
  • pinch kosher salt
  • 1 ripe pineapple–peeled, cored, sliced
  • 1/2 cube butter
  • 1/4 cup brown sugar
  • 2 table­spoons cream
  • juice of 1/2 lemon
  • pinch of salt


  2. Rub the liq­uid smoke into the pork. Mas­sage it in well. Mix together the salt and pep­per and rub it all over and into the folds and crevices of the pork.
  3. Wrap pork in alu­minum foil 3 lay­ers thick.
  4. Place into a roaster pan and pour about an inch and a half of water into the roaster pan. Roast the pork in a 225 F. degree oven for 6–7 hours, or until inter­nal tem­per­a­ture reaches 200–210 degrees F.
  5. Pull out of oven and let cool until able to han­dle with hands. Remove foil and using hands and forks, pull pork apart into shreds.
  6. Set aside, keep­ing warm, or if cook­ing ahead of time, re-warm before assembly.
  8. Whisk together all ingre­di­ents but cabbage/slaw mix.
  9. Right before assem­bly, mix dress­ing together with the slaw mix. Set aside.
  11. In a small saucepan, mix together: but­ter, brown sugar, cream, lemon juice, and salt.
  12. Let melt together and sim­mer for a cou­ple of minutes.
  13. Heat grill and oil grate. Grill the pineap­ple, using the butter/sugar mix­ture to baste every 5 min­utes, turn­ing and grilling until warmed through and glaze is start­ing to brown.
  14. Set aside, keep­ing warm until assembly.
  15. When ready to eat, spread bot­tom roll with a lit­tle mayo.
  16. Layer pork onto bot­tom of roll.
  17. Top with slaw, and thin slices of pineapple.
  18. Top with roll top.


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