Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 1/2 lb (1.6 kg) boneless pork shoulder (pork butt)
- 1 1/2 tbsp kosher salt
- 2 tsp liquid smoke
- 1 cup (240 ml) low-sodium chicken broth
- 12 sweet Hawaiian rolls
- 2 tbsp (28 g) unsalted butter, melted (for toasting rolls)
- 3 cups (225 g) shredded green cabbage
- 1 cup (110 g) shredded carrots
- 1 cup (165 g) diced pineapple (fresh or canned, drained)
- 1/4 cup (25 g) sliced green onions
- 1/4 cup (10 g) chopped cilantro
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) pineapple juice (from the can or fresh)
- 1 tbsp (15 ml) neutral oil
- 1 tsp honey
- 1/2 tsp kosher salt, 1/4 tsp black pepper (for slaw)
- 1/2 cup (120 g) mayonnaise
- 1 tbsp sriracha
- 2 tsp lime juice (for spicy mayo)
- 1 tsp soy sauce
- 1 tsp honey (for spicy mayo)
Do This
- 1) Add pork to slow cooker; rub with 1 1/2 tbsp kosher salt and 2 tsp liquid smoke. Pour in 1 cup broth.
- 2) Cook on LOW for 8 hours (until shreddable).
- 3) Shred pork; optionally broil 3–5 minutes to crisp edges.
- 4) Toss slaw: cabbage, carrots, pineapple, green onion, cilantro + lime juice, rice vinegar, pineapple juice, oil, honey, salt, pepper.
- 5) Stir spicy mayo: mayo + sriracha + lime juice + soy sauce + honey.
- 6) Split rolls; brush with melted butter and toast at 350°F (175°C) for 5 minutes.
- 7) Build sliders: pork + pineapple slaw + drizzle spicy mayo; serve warm.
Why You’ll Love This Recipe
- Big flavor, low effort: the slow cooker does the heavy lifting while you handle quick, fresh toppings.
- Sweet-salty-tangy balance: smoky pork, sweet rolls, bright pineapple slaw, and spicy mayo hit every note.
- Perfect for feeding a crowd: sliders are easy to serve at parties, game days, or laid-back family dinners.
- Make-ahead friendly: pork reheats beautifully, and the sauces can be prepped in advance.
Grocery List
- Produce: green cabbage, carrots, pineapple (or canned pineapple + juice), green onions, cilantro, limes
- Meat: boneless pork shoulder (pork butt)
- Dairy: unsalted butter, mayonnaise
- Pantry: kosher salt, liquid smoke, low-sodium chicken broth, rice vinegar, neutral oil (canola/avocado), honey, soy sauce, sriracha, sweet Hawaiian rolls, black pepper
Full Ingredients
Kalua-Style Pork (Slow Cooker)
- 3 1/2 lb (1.6 kg) boneless pork shoulder (pork butt)
- 1 1/2 tbsp kosher salt
- 2 tsp liquid smoke
- 1 cup (240 ml) low-sodium chicken broth
Tangy Pineapple Slaw
- 3 cups (225 g) shredded green cabbage
- 1 cup (110 g) shredded carrots
- 1 cup (165 g) diced pineapple (fresh or canned, well-drained)
- 1/4 cup (25 g) thinly sliced green onions
- 1/4 cup (10 g) chopped fresh cilantro
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) pineapple juice (from canned pineapple or fresh)
- 1 tbsp (15 ml) neutral oil (canola, vegetable, or avocado)
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Spicy Mayo Drizzle
- 1/2 cup (120 g) mayonnaise
- 1 tbsp sriracha (use 2 tbsp if you want it hotter)
- 2 tsp fresh lime juice
- 1 tsp soy sauce
- 1 tsp honey
For Serving
- 12 sweet Hawaiian rolls (slider-size)
- 2 tbsp (28 g) unsalted butter, melted (for brushing/toasting)
Step-by-Step Instructions
Step 1: Season the pork
Pat the 3 1/2 lb pork shoulder dry with paper towels. Place it in a 6-quart slow cooker. Sprinkle the pork evenly with 1 1/2 tbsp kosher salt, rubbing it over the surface. Drizzle 2 tsp liquid smoke over the pork and rub again so the seasoning is evenly distributed.
Step 2: Slow cook until fall-apart tender
Pour 1 cup (240 ml) low-sodium chicken broth around (not directly on top of) the pork. Cover and cook on LOW for 8 hours, or until the pork is very tender and shreds easily with a fork.
Target doneness: the pork should be fully cooked and easily shreddable; if you check with a thermometer, you’re looking for an internal temperature around 195–205°F (90–96°C) for that pull-apart texture.
Step 3: Shred the pork and keep it juicy
Transfer the pork to a large bowl or rimmed baking sheet. Shred with two forks (discarding any large pieces of fat if you prefer). Ladle in a few tablespoons of the cooking liquid to keep the meat moist and flavorful. Taste and add a small pinch of salt only if needed (the pork should already be well-seasoned).
Step 4: Optional crisping for smoky, roasty edges
For extra texture (highly recommended for sliders), spread the shredded pork in an even layer on a rimmed baking sheet. Spoon 2–4 tbsp of the cooking juices over the top. Broil on HIGH (about 500°F / 260°C in many ovens) for 3–5 minutes, watching closely, until the tips turn lightly crisp and browned. Toss once and broil 1–2 minutes more if you want more crispy bits. Remove and immediately toss with another splash of juices so it stays succulent.
Step 5: Make the tangy pineapple slaw
In a large bowl, combine 3 cups cabbage, 1 cup carrots, 1 cup diced pineapple, 1/4 cup green onions, and 1/4 cup cilantro.
In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp rice vinegar, 1 tbsp pineapple juice, 1 tbsp neutral oil, 1 tsp honey, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Pour over the slaw and toss well. Refrigerate for 10 minutes while you prep the rolls (this helps the cabbage soften slightly and the flavors pop).
Step 6: Stir up the spicy mayo
In a small bowl, mix 1/2 cup mayonnaise, 1 tbsp sriracha, 2 tsp lime juice, 1 tsp soy sauce, and 1 tsp honey until smooth. Taste and adjust heat (more sriracha) or sweetness (a touch more honey) to your liking.
For the cleanest drizzle, spoon the spicy mayo into a small zip-top bag and snip a tiny corner off, or use a squeeze bottle.
Step 7: Toast the rolls and assemble the sliders
Preheat the oven to 350°F (175°C). Split the 12 Hawaiian rolls horizontally. Brush cut sides lightly with 2 tbsp melted butter. Arrange on a baking sheet and toast for 5 minutes, until warm and lightly golden (toasting helps the bread hold up to the juicy pork).
To assemble, pile warm kalua-style pork onto the bottom halves, top with a generous mound of pineapple slaw, then drizzle with spicy mayo. Cap with the top buns and serve right away while the pork is hot and the slaw is crisp.
Pro Tips
- Don’t skip the juices: mixing a little cooking liquid back into the shredded pork keeps it moist and deeply seasoned.
- Broil for texture: those crisp edges make the sliders taste more like slow-roasted pork, not just soft shredded meat.
- Toast the buns: even a quick 5-minute toast creates a barrier so the rolls don’t get soggy.
- Drain pineapple well: excess juice can water down the slaw. If using canned pineapple, shake it in a strainer for 30–60 seconds.
- Make the slaw ahead, but not too far: it’s best within 2–4 hours so it stays crunchy and bright.
Variations
- Oven method (no slow cooker): place seasoned pork in a Dutch oven with broth, cover tightly, and bake at 300°F (150°C) for 4 1/2 to 5 hours until shreddable.
- Extra-bright slaw: add 1/2 cup (75 g) thinly sliced red bell pepper and swap cilantro for sliced fresh mint for a different (but still tropical) vibe.
- Sweeter heat: stir 1 tbsp pineapple juice into the spicy mayo and increase sriracha to 1 1/2 tbsp.
Storage & Make-Ahead
Pork: Cool, then refrigerate in an airtight container with some cooking juices for up to 4 days. Reheat gently in a covered skillet over medium-low heat with a splash of broth or juices, or microwave in 30-second bursts until hot. Freeze for up to 3 months (thaw overnight in the refrigerator).
Slaw: Best the day it’s made. You can prep the vegetables up to 24 hours ahead and keep them dry and covered in the fridge; whisk dressing and store separately. Toss together 10–30 minutes before serving.
Spicy mayo: Refrigerate in a sealed container for up to 7 days.
Nutrition (per serving)
Approximate, per serving (2 sliders): 720 calories, 34 g protein, 62 g carbohydrates, 38 g fat, 4 g fiber, 18 g sugar, 1350 mg sodium. Values will vary by brand of rolls, mayonnaise, and how much sauce you use.
