Kahlua Pork Sliders with Pineapple Chutney and Spicy Mayonnaise Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Kahlua Pork
! 4 b. boneless pork shoulder(also called boneless pork butt)
1 large organic banana leaf,cut in half widthwise (optional)
Coarse salt,fresh ground black pepper to taste
Pineapple Chutney
1 lb. diced pineapple
1 large sweet yellow onion,diced
1/2 small red 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 Tbl. minced garlic
1 Tbl. finely ground fresh ginger
Coarse salt, to taste
Spicy Mayonnaise
6 Tbl. mayonnaise
2 Tbl. Sriracha Sauce(hot chili n garlic sauce)
2 tsp. white vinegar
Coarse salt ,to taste
Slider Rolls
(Such as King's Hawaiian or Wegmans Slider rolls)
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Directions: |
Directions:For Kahlua Pork;
1- Cut pork into 2 pieces;season with S&P and wrap each piece in a banana leaf half.
2-Place pork in a slow cooker. Cover and cook on lowest setting for 8-10 hours,until meat shreds easily with a fork.
3- Remove meat from slow cooker,reserving drippings. Discard banana leaves,if using. Shred meat,adding drippings as needed to moisten.
For Pineapple Chutney;
Combine all ingredients in a large saucepan over medium-high heat;bring to a boil.
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 Spicy Mayonnaise;
Combine all ingredients in a small bowl.stirring until combined.
To serve; Cut slider rolls in half. Place warm pulled pork on bottom of roll. Place pineapple chutney on top and drizzle spicy mayo over chutney. Top with other half of slider roll. |
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Number Of
Servings: |
Number Of
Servings:15 sliders |
Preparation
Time: |
Preparation
Time:35 minutes plus cooking times. |
Personal
Notes: |
Personal
Notes: Lucia brought this recipe back from the Epcot Food and WIne Festival and made it for the Cooking Club Christmas Cocktail Party in 2015. It was an instant winner and I am so glad the recipe came in the cookbook. It originally calls for the pork to be served on home made brioche rolls ..but who has time for a yeast-rising roll? The storebought rolls were just perfect.
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