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
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
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.
Wrap pork in aluminum foil 3 layers thick.
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.
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.
Set aside, keeping warm, or if cooking ahead of time, re-warm before assembly.
Whisk together all ingredients but cabbage/slaw mix.
Right before assembly, mix dressing together with the slaw mix. Set aside.
In a small saucepan, mix together: butter, brown sugar, cream, lemon juice, and salt.
Let melt together and simmer for a couple of minutes.
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.
Set aside, keeping warm until assembly.
When ready to eat, spread bottom roll with a little mayo.