Hawaiian-inspired pulled pork drizzled with sweet and tangy BBQ sauce, topped with a colorful and flavorful broccoli slaw.
Ingredients
- Pulled Pork
- 3 pounds pork shoulder and cut into 3-inch cubes, trimmed
- 2 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons Black Pepper, Shaker Grind
- 1/2 cup Hawaiian Tangy Sweet BBQ Sauce
- 1 1/2 cups chicken or pork stock
- Rainbow Broccoli Slaw
- 2 cups broccoli slaw
- 1/2 each red bell pepper, julienned
- 2 each green onion on bias, sliced
- 2 tablespoons cilantro, chopped
- 1/3 cup mango small dice
- 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon Dijon Mustard
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon Black Pepper, Shaker Grind
- Pulled Pork Sliders
- 1 1/4 pounds pulled pork
- 1 cup rainbow broccoli slaw
- 1/2 cup Hawaiian Tangy Sweet BBQ Sauce
- 8 each slider buns
Nutrition Information
(per serving)
Hawaiian-inspired pulled pork drizzled with sweet and tangy BBQ sauce, topped with a colorful and flavorful broccoli slaw.
Key products
Instructions
Pulled Pork
- Preheat oven to 300°F. Season pork pieces with salt and pepper. In a large pan over medium high heat, add oil and sear pork on all sides.
- Coat pork with bbq sauce and add to a hotel pan. Add stock and cover tightly with aluminum foil. Bake for 2 hours or until the pork is tender and easily shreds. Shred pork and hold for service.
Rainbow Broccoli Slaw
- Combine mayo, vinegar, lime juice, dijon mustard, sugar, salt and pepper in a bowl and whisk to combine. Add remaining ingredients and allow to marinate 30 minutes before serving.
Service
- Toast slider buns and add 2.5 oz of pulled pork per slider. Drizzle with bbq sauce and add 2 tablespoons of slaw per slider.
