Aloha, friends!
Get ready to treat your taste buds!
Today, I’m diving into a mouthwatering recipe for Hawaiian pulled pork sliders.
These little bites are packed with flavor and just the right mix of sweet and savory.
Perfect for a party or a cozy night in, they’re sure to be a hit!
Let’s get started on this tropical delight! 🏝️✨
Ingredient Substitutions
For the boneless pork shoulder or butt, chicken thighs can be used as a leaner alternative. This substitution works well because both meats are flavorful and can be slow-cooked to achieve a tender, pulled texture. Adjust cooking time as chicken typically cooks faster than pork.
Hawaiian bread rolls can be replaced with whole wheat slider buns for a healthier option with more fiber. If gluten-free is needed, use gluten-free slider buns or lettuce wraps for a low-carb alternative.
The Spicy Miso Teriyaki sauce can be substituted with a homemade blend of soy sauce, brown sugar, ginger, and garlic if a commercial sauce is unavailable. This maintains the umami flavor profile while allowing control over ingredients and spice level. Reduce the amount of added ginger and garlic in the recipe if using this homemade version.
| Preparation Time | 180-240 minutes |
| Cooking Time | 120-150 minutes |
| Total Time | 300-390 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 120-140 g
- Fat: 150-170 g
- Carbohydrates: 200-220 g
Ingredients
- 1 tablespoon minced ginger
- 1 1/2 cups spicy miso teriyaki sauce
- 1/3 cup sliced green onions
- 3 minced garlic cloves
- 1 teaspoon crushed red pepper flakes
- 2 pounds boneless pork shoulder or butt
- 8 hawaiian bread rolls
- 1/2 cup finely sliced red cabbage
- 1/4 cup thinly sliced orange and yellow bell peppers
- 1/4 cup julienned carrot
- 1/4 cup thinly sliced green onions
- 1 tablespoon rice vinegar
- 1/3 cup mayo
- 1 tablespoon spicy miso teriyaki sauce
Step 1: Prepare the Marinade
In a large bowl or re-sealable bag, mix together the minced ginger, sliced scallion, minced garlic, red chili flakes, and Kikkoman® Teriyaki Takumi, Spicy Miso.
This will serve as the marinade to infuse the pork with flavor.
Step 2: Marinate the Pork
Add the pork shoulder to the marinade mixture, ensuring it is well-coated.
Seal the bowl or bag and allow the pork to marinate for at least 3 hours, or overnight in the refrigerator.
This step is crucial for allowing the flavors to penetrate the meat.
Step 3: Cook the Pork
Preheat your oven to 300°F (150°C).
Transfer the marinated pork and its sauce into a Dutch oven.
Cover the pot and cook the pork slowly for 2 to 2½ hours.
Make sure to flip the meat once or twice during cooking to ensure it evenly absorbs the sauce.
The pork is ready when its internal temperature reaches 160°F (70°C).
Step 4: Shred the Pork
Once the pork is cooked and cool enough to handle but still warm, shred the meat using two forks.
Mix the shredded meat back into the sauce to ensure it is well-coated.
Step 5: Prepare the Slaw
In a separate bowl, toss together the slaw ingredients: red cabbage, orange and yellow bell pepper, carrot, sliced scallion, and Kikkoman® Rice Vinegar.
Mix until the vegetables are evenly coated, creating a fresh and tangy slaw.
Step 6: Make the Aioli and Assemble the Sandwiches
In another bowl, combine the aioli ingredients: mayonnaise and Kikkoman® Teriyaki Takumi, Spicy Miso, stirring until smooth.
If desired, lightly toast the Hawaiian rolls for added texture.
Spread a generous layer of the aioli on the bottom bun.
Step 7: Build and Serve
To assemble, place a portion of the shredded pork on the aioli-covered bun, top it with a serving of the prepared slaw, and crown with the top bun.
Serve immediately and enjoy your delicious, flavorful pork sandwiches!
