{"id":2878,"date":"2019-08-01T20:15:43","date_gmt":"2019-08-01T20:15:43","guid":{"rendered":"http:\/\/inseasonezine.com\/home\/?p=2878"},"modified":"2023-11-02T17:09:42","modified_gmt":"2023-11-02T17:09:42","slug":"hawaiian-pulled-pork-sliders","status":"publish","type":"post","link":"https:\/\/inseasonezine.com\/home\/hawaiian-pulled-pork-sliders\/","title":{"rendered":"Hawaiian Pulled Pork Sliders"},"content":{"rendered":"

\"Hawaiian\"download\"\"Email<\/a>
\nHawaiian Pulled Pork Sliders<\/span><\/p>\n

Prep: 20 minutes plus chilling
\nSlow Cook: 6 hours \u2022 Serves: 36<\/span> <\/p>\n

1 <\/span>cup packed light brown sugar
\n1\t<\/span>tablespoon garlic powder
\n1\t<\/span>tablespoon ground ginger
\n1\t<\/span>tablespoon onion powder
\n1\t<\/span>tablespoon salt
\n1\t<\/span>teaspoon ground black pepper
\n1\t<\/span>whole (unsliced) pork shoulder (about 8 pounds), trimmed if desired
\n2\t<\/span>cans (20 ounces each) pineapple tidbits in unsweetened juice
\n1\t<\/span>bottle (18 ounces) honey-flavored barbeque sauce
\n2\t<\/span>tablespoons hoisin sauce
\n1\/2<\/span>teaspoon ground cayenne pepper
\n1\t<\/span>orange bell pepper, cut lengthwise into 1\/4-inch-thick slices (about 1 cup)
\n1\t<\/span>small red onion, sliced (about 1 cup)
\n2\/3<\/span>cup matchstick shredded carrots
\n1\t<\/span>tablespoon whole celery seed
\n3\t<\/span>packages (12 pack each) King\u2019s Hawaiian Original Hawaiian Sweet Rolls<\/p>\n<\/div>\n

1.<\/span>In small bowl, combine 1\/2 cup brown sugar, garlic powder, ginger, onion powder, salt and black pepper. Rub brown sugar mixture all over pork. Cover or wrap pork; refrigerate at least 1 hour or up to overnight.
\n<\/span><\/p>\n

2.<\/span>Meanwhile, in medium bowl, stir 1-1\/2 cans pineapple with its juice (about 3 cups), barbeque sauce, hoisin sauce, cayenne pepper and remaining 1\/2 cup brown sugar. Makes about 5 cups.
\n<\/span><\/p>\n

3.<\/span>In bottom of 6- to 8-quart slow cooker, place pork fat side up; pour 1\/2 of the barbeque sauce mixture over pork; cover and refrigerate remaining barbeque sauce mixture. Cover and cook on high 6 to 7 hours or on low 9-1\/2 to 10-1\/2 hours. Do not lift lid during cooking.
\n<\/span><\/p>\n

4.<\/span>Meanwhile, in medium bowl, toss bell pepper, onion, carrots, celery seed and remaining pineapple with its juice. Cover and refrigerate until ready to serve. Makes about 4 cups.
\n<\/span><\/p>\n

5.<\/span>Transfer pork to large bowl. Trim off and discard desired amount of fat; remove bone. With 2 forks, shred pork. Remove and discard all but 2 cups cooking liquid from slow cooker. Add remaining barbeque sauce mixture and shredded pork to slow cooker; stir to combine. Makes about 12 cups. Serve pork mixture on rolls topped with bell pepper mixture.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving:
\n386 Calories, 18g Fat (8g Saturated), 83mg Cholesterol,
\n461mg Sodium, 35g Carbohydrates, 1g Fiber, 21g Protein
\n<\/span><\/p>\n

Dietitian’s Dish Tip(s):<\/span>
\n> These sliders would make a tasty addition to a bento-style lunch or tailgate menu. As a bonus they contribute 4 out of 5 food groups, so you only need to add a source of dairy!
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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