Ingredients: |
Ingredients: One 2 pound center-cut pork loin, fat cap un trimmed
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1/2 cup coconut milk , stir before measuring,
1/2 cup BBQ sauce
2 tablespoons canola oil
2 cups thinly sliced sweet onions’
1 1/2 cups diced pineapple
12 Hawaiian slider rolls, sliced in half
Slaw:
2 cups thinly sliced Napa cabbage
1 cup thinly sliced red cabbage
1/a cup shaved carrots, the cut into smaller pieces
1/2 teaspoon kosher salt
1/4 cup Spicy mayo
Spicy mayo
1cup mayo
1/4 cup coconut milk
1/4 cup or less Siracha, according to taste
1 lime juiced
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Directions: |
Directions:For the roasted pork: Preheat the oven to 375º Season the pork loin on all sides with the salt and pepper
In a small bowl combine the coconut milk and BBQ sauce, set aside
In a 10 inch cast iron skillet over medium high heat , add the canola oil and heat until just starts to smoke. Add the pork to the skillet fat side down. Sear on all sides until golden brown, 2 to 3 minutes per side. Set aside the pork on a plate
Stir in the onions and cook until softened and browned, about 2 minutes. Add the diced pineapple, then place the seared pork on top of the onions and pineapple. Pour some of the BBQ sauce over the top , then stirring the rest into the onion pineapple mixture.
Transfer the skillet to the oven and cook until the pork reaches 145 º, 40 to 45 minutes.
Let rest 10 to 15 minutes. I cover with aluminum foil and cut and serve later.
For the slaw: Combine the cabbages together in a bow with carrots Add the salt and toss. Stir in the Spicy Mayo , adding more as desired to evenly coat the cabbage. Set aside
To assemble: Slice the pork at angle into thin rounds to resemble half rounds. Season the pork slices with a very little salt, Place a heaping tablespoon onion pineapple mixture on top of each bottom bun, followed by 2 to 3 slices of the pork, then a heaping
Tablespoon of the slaw, place the top buns over the slaw and serve.
Spicy Mayo: combine the mayo , coconut milk , Siracha and lime juice in a bowl and stir together until smooth. Store in the fridge and can be made up to a week ahead |
This recipe for Roasted Pork Sliders is from