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Hawaiian Pulled Pork Sliders
with Napa cabbage slaw / sesame snap peas

Active: 45 min Total: 7 hr 45 min
Saucy pulled pork sliders get a Hawaiian touch with a sweet-savory sauce.
Smarts: When our team dreamed up this recipe we envisioned these served on small, sweet Hawaiian-style slider rolls (King's Hawaiian brand is widely available), but they would be great on regular hamburger buns as well.


Hawaiian Pulled Pork (for 2 nights):
  • Hoisin sauce - 1/4 cup
  • Soy sauce, low-sodium - 2 Tbsp + 2 Tbsp
  • Lime juice - 2 tsp
  • Chili garlic sauce - 1 tsp (sub any hot sauce)
  • Oil, toasted sesame - 1 tsp
  • Pork, boneless shoulder roast - 2 1/2 lbs (sometimes labeled pork butt)
  • Stock, any type - 1/2 cup
Hawaiian Sliders:
  • Cabbage, Napa - 6 oz , shredded
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Vinegar, rice - 1 Tbsp
  • Brown sugar - 1 tsp
  • Fish sauce - 2 tsp
  • Slider buns / rolls, small - 12 (look for sweet Hawaiian slider rolls; sub 1 regular hamburger bun per serving)
  • Hawaiian pulled pork (ingredients listed separately) - ~3 cups
Sesame Snap Peas:
  • Snap peas, fresh or frozen - 1 lb
  • Oil, cooking - 1 Tbsp
  • Chili garlic sauce - 1 tsp (sub any hot sauce)
  • Sesame seeds, white (opt) - 1 tsp


  1. Make sauce - Combine hoisin sauce, first part of soy sauce, lime juice, chili garlic sauce (portion for pork), and toasted sesame oil. (Can be done up to 5 days ahead)
  2. Napa cabbage / Green onions - Prep as directed and combine. (Can be done up to 2 days ahead)
  3. Slow-cook pork - This makes enough for 2 nights. Place pork into the bowl of a slow cooker. Top with second part of soy sauce and stock. Season the top of the pork with some salt and black pepper. Cook pork on low for 7 to 8 hours. (Alternatively, cook pork with soy sauce and stock in a covered Dutch oven at 350F / 177C until it shreds easily with a fork, ~2 hours.) (Can be done up to 2 days ahead)
  4. Make slaw - Combine Napa cabbage and green onions with rice vinegar, brown sugar, and fish sauce. (Can be done up to 1 day ahead)
  5. Snap peas - If using fresh snap peas, trim. If using frozen, defrost.

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  1. When pork is tender and cooked through, transfer to a cutting board. Use a fork and knife or tongs to shred meat. Drain all but 1/4 cup / 59 mL of cooking liquid (for 4 servings, adjust if customizing) out of the slow cooker. Return shredded pork to slow cooker and add sauce. Toss to combine. Leave meat in the bowl of the slow cooker on the warm setting.
  2. Heat a wok with cooking oil over high heat. Add snap peas and saute until starting to brown in spots, 2 to 3 minutes for frozen and 4 to 6 minutes for fresh. Add chili garlic sauce (portion for snap peas) and saute for 1 minute more.
  3. Remove snap peas from heat and season with some salt. Top with sesame seeds.
  4. Give slaw a stir and season with some salt.
  5. Toast slider buns.
  6. Fill slider buns with pulled pork (reserve the remainder of the pork for Wednesday) and slaw. Enjoy sliders with snap peas on the side.



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