Kalua Pork Sliders with Pineapple Chutney and Spicy Mayo
For the roast:
1 (4 pound) pork shoulder roast
1.5 tbsp liquid smoke
1 generous tbsp Pink Himalayan salt or Hawaiian sea salt
slider buns
1. Trim any large pieces of fat off the roast, leaving some to flavor and moisten the meat as it cooks.
2. Place roast in the bottom of the slow cooker and poke all over with a fork.
3. Pour liquid smoke over the top and then sprinkle with the salt.
4. Cover and cook on low for 8-12 hours, checking for done-ness beginning after 8 hours.
5. Remove pork from cooker and shred in a large bowl, removing any remaining large fat pieces.
6. Serve on slider buns with topped with pineapple salsa and spicy mayo (recipes below).
Serves 6-8
Notes:
If doubling the recipe, just double all the ingredients. No need to adjust the cook time. Leftovers freeze well. Can also be used for pork tacos and barbecue pork sandwiches.
Adapted from Garnish & Glaze
For the pineapple chutney:
1 lb diced pineapple
1 large sweet yellow onion, diced
1/2 small red bell pepper, diced small
1/4 tsp hot red pepper flakes
1 cup rice vinegar
1/2 cup white vinegar
1/4 cup brown sugar
1 tbsp minced garlic
1 tbsp finely grated fresh ginger
Coarse salt, to taste
1. Combine all ingredients in a large saucepan over medium-high heat; bring to a boil.
2. Lower heat to medium-low, and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1 1/2 to 2 hours
For the spicy mayo:
6 tbsp mayonnaise
2 tsp sriracha
2 tsp white vinegar
Coarse salt, to taste
1. In a small bowl, mix together mayonnaise, two squirts of Sriracha, and lime juice. Taste and add more Sriracha, mixing and testing until desired spiciness is reached. Serve immediately or transfer to an airtight container and store in refrigerator for up to a week.
Chutney and Mayo dapted from Disney Food Blog
