Spicy Pineapple BBQ Sliders (Print Version)
# Ingredients:
→ Protein
01 -
450g pork shoulder, trimmed and cut into 1-inch cubes
→ Marinade
02 -
1 cup pineapple juice
03 -
1/2 cup BBQ sauce
04 -
2 tablespoons soy sauce
05 -
2 tablespoons brown sugar
06 -
1 tablespoon sriracha
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1 teaspoon smoked paprika
10 -
Salt and pepper, to taste
→ Assembly
11 -
12 slider-sized buns
12 -
1 cup coleslaw mix
13 -
Fresh cilantro leaves, for garnish
# Instructions:
01 -
In a large mixing bowl, combine the pineapple juice, BBQ sauce, soy sauce, brown sugar, sriracha, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the cubed pork shoulder, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for better flavor.
02 -
Preheat your slow cooker or instant pot on the sauté mode. Add the marinated pork along with the marinade mixture. If using a slow cooker, set it on low for 6-8 hours or high for 4-5 hours. If using an instant pot, cook on high-pressure for 20 minutes, then allow for natural pressure release.
03 -
Once cooked, remove the pork and place it on a cutting board. Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the pot and stir to combine it with the sauce.
04 -
While the pork is cooking, preheat your oven to 175°C. Place the slider buns on a baking sheet and lightly toast them for about 5-7 minutes until golden brown. Monitor closely to prevent burning.
05 -
Take one toasted slider bun, pile on the spicy pineapple BBQ shredded pork, and top with a spoonful of coleslaw mix for texture. Finish with fresh cilantro if desired, and cap with the top half of the bun.
06 -
Arrange the sliders on a platter and serve warm to enjoy the sweet and tangy flavor combination.
# Notes:
01 -
For best results, marinate the pork overnight to allow flavors to fully develop.
02 -
Adjust the sriracha quantity based on your preferred spice level.