Hawaiian Bar-B-Q Pulled Pork Sliders:
1 (12-ounce) package Stubb’s Bar-B-Q Slider Cookin’ Sauce
1 (2-3 pound) pork shoulder or pork butt
1/3 cup teriyaki sauce
½ cup crushed pineapple
1 teaspoon crushed red pepper flakes (optional)
1 (10-ounce) package coleslaw mix (with red and green cabbage, carrots, etc.)
½ cup fresh mango, finely diced
½ cup fresh pineapple, finely diced
2 tablespoons red onion, minced
1 clove garlic, minced
¼ cup mayonnaise
½ tablespoon cider vinegar
1 lime, juiced and zested
2-3 teaspoons honey
¼ teaspoon celery salt
¼ teaspoon black pepper
12-18 dinner rolls or slider buns, cut in half
Trim excess fat from pork. Rub pork with Stubb’s Bar-B-Q Slider Spice Pack and place in slow cooker.
In a medium-sized bowl, stir together Stubb’s Bar-B-Q Slider Sauce Pack, teriyaki sauce, crushed pineapple and crushed red pepper flakes. Pour sauce over pork in slow cooker. Cover and cook for 8-9 hours on low or 4-5 hours on high.
During the last 30-45 minutes, remove pork from slow cooker and place on a cutting board. Using two forks, carefully pull apart and shred cooked pork. Return shredded pork to slow cooker and stir in Stubb’s Bar-B-Q Slider Finishing Sauce Pack. Finish cooking shredded pork for remaining 30-45 minutes.
Meanwhile, make tropical coleslaw by stirring together coleslaw mix, mango, pineapple and red onion in a large bowl. Set aside.
In a small bowl, stir together mayonnaise, vinegar, lime juice and zest, honey, celery salt and black pepper to form slaw dressing. Pour dressing over prepared coleslaw mixture and toss to combine.
To serve, top bottom half of the slider bun with 2-3 ounces Hawaiian Bar-B-Q Pulled Pork. Top pork with 2 ounces prepared Tropical Slaw. Place top half of the slider bun on top of the slaw. Serve immediately.
This recipe was developed for Stubb’s by Heather Hunsaker, of Kitchen Concoctions. For more recipes by Heather, please visit her website at www.kitchen-concoctions.com.