Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 lb boneless pork shoulder (pork butt), trimmed of excess hard fat
- 2 tbsp kosher salt + 1 tsp black pepper
- 2 tsp smoked sea salt (optional but recommended)
- 1 tbsp brown sugar, 2 tsp garlic powder, 1 tsp onion powder
- 2 tbsp liquid smoke (hickory or mesquite)
- 1/2 cup water
- 4 cups shredded green cabbage, 1 cup shredded red cabbage
- 1 cup shredded carrots, 1 1/2 cups finely chopped fresh pineapple
- 2 green onions, 1/4 cup chopped cilantro (optional)
- 1/3 cup mayonnaise, 2 tbsp rice vinegar, 1 tbsp lime juice, 1 tbsp honey
- 1/2 cup mayonnaise, 2–3 tbsp Sriracha, 1 tsp lime juice, pinch garlic powder
- 12 Hawaiian sweet rolls, split + 2 tbsp melted butter
Do This
- 1. Mix salts, brown sugar, garlic powder, onion powder, and pepper; rub all over pork. Place in slow cooker with liquid smoke and water.
- 2. Cook on LOW for 8 hours, until pork is very tender and easily shreds; internal temp should be at least 195°F (90°C).
- 3. Shred pork with two forks, discarding large fat pieces. Moisten with 1/2–1 cup cooking juices; taste and adjust seasoning.
- 4. For slaw, combine cabbages, carrots, pineapple, green onions, and cilantro. Whisk mayo, rice vinegar, lime juice, honey, salt, and pepper; toss with vegetables. Chill.
- 5. For spicy mayo, stir together mayonnaise, Sriracha, lime juice, garlic powder, and a pinch of salt until smooth.
- 6. Brush cut sides of rolls with melted butter and toast under broiler 1–2 minutes until lightly golden.
- 7. Assemble: spread spicy mayo on rolls, mound with warm kalua-style pork, top with pineapple slaw, and cap with top buns. Serve immediately.
Why You’ll Love This Recipe
- All the flavors of Hawaiian kalua pork in a fun, handheld slider that is perfect for parties and potlucks.
- Slow-cooked, smoky pork pairs beautifully with bright, crunchy pineapple slaw and a creamy spicy mayo.
- Mostly make-ahead: cook the pork and prep the slaw in advance, then just toast the rolls and assemble.
- Easy to scale up or down, and the components adapt well to different spice levels and dietary needs.
Grocery List
- Produce: Green cabbage, red cabbage, carrots, fresh pineapple, green onions, cilantro, limes.
- Dairy: Unsalted butter (for toasting the rolls).
- Pantry: Pork shoulder (pork butt), kosher salt, smoked sea salt (optional), black pepper, brown sugar, garlic powder, onion powder, liquid smoke, mayonnaise, rice vinegar, honey, Sriracha, Hawaiian sweet rolls.
Full Ingredients
Kalua-Style Pork
- 4 lb boneless pork shoulder (pork butt), trimmed of excess hard fat
- 2 tbsp kosher salt
- 2 tsp smoked sea salt (optional, for extra “kalua” smokiness)
- 1 tsp freshly ground black pepper
- 1 tbsp packed light brown sugar
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp liquid smoke (hickory or mesquite)
- 1/2 cup water
Pineapple Slaw
- 4 cups finely shredded green cabbage (about 1/2 small head)
- 1 cup finely shredded red cabbage
- 1 cup shredded carrots (about 2 medium carrots)
- 1 1/2 cups finely chopped fresh pineapple (very well drained if juicy)
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro (optional but delicious)
Slaw Dressing
- 1/3 cup mayonnaise
- 2 tbsp rice vinegar
- 1 tbsp fresh lime juice (about 1/2 lime)
- 1 tbsp honey
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Spicy Mayo
- 1/2 cup mayonnaise
- 2–3 tbsp Sriracha (start with 2 tbsp for medium heat)
- 1 tsp fresh lime juice
- 1/8 tsp garlic powder
- Pinch of kosher salt, to taste
For Serving
- 12 Hawaiian sweet rolls, split horizontally
- 2 tbsp unsalted butter, melted (for brushing the rolls)
Step-by-Step Instructions
Step 1: Season the Pork
Pat the pork shoulder dry with paper towels. In a small bowl, combine the kosher salt, smoked sea salt (if using), black pepper, brown sugar, garlic powder, and onion powder. Stir until evenly mixed. Rub this mixture all over the pork, making sure to coat all sides and pressing it into any crevices. If you have time, cover and refrigerate the seasoned pork for 2–12 hours to let the flavors penetrate; if not, you can cook it right away.
Step 2: Slow Cook Until Tender
Place the pork shoulder into the slow cooker. Pour the liquid smoke and water around (not directly on top of) the pork so you do not wash off the seasoning. Cover with the lid and cook on LOW for 8 hours, or until the pork is very tender and easily shreds with a fork. The internal temperature should reach at least 195°F (90°C), ideally closer to 200–205°F (93–96°C) for maximum tenderness.
Oven option: Place the seasoned pork in a Dutch oven, add the liquid smoke and water, cover tightly with a lid or double layer of foil, and bake at 300°F (150°C) for 4–5 hours, until very tender.
Step 3: Shred and Moisten the Pork
When the pork is done, transfer it to a large bowl or cutting board, reserving the cooking juices in the slow cooker. Let the pork rest for about 10 minutes until it is cool enough to handle but still warm. Using two forks (or meat claws), shred the pork into bite-sized pieces, discarding any large chunks of fat.
Skim excess fat from the top of the cooking liquid (an easy way is to ladle it into a measuring cup and spoon off the fat). Pour 1/2 cup of the defatted cooking liquid over the shredded pork and toss. Add up to another 1/2 cup as needed until the pork is juicy but not soupy. Taste and adjust with a pinch more salt if needed. Keep warm on the “keep warm” setting of the slow cooker or covered in a low oven (around 200°F / 95°C) while you prepare the slaw and sauces.
Step 4: Make the Pineapple Slaw
In a large mixing bowl, combine the shredded green cabbage, red cabbage, shredded carrots, chopped pineapple, green onions, and cilantro (if using). In a separate small bowl, whisk together the mayonnaise, rice vinegar, lime juice, honey, kosher salt, and black pepper until smooth and well combined.
Pour the dressing over the cabbage mixture. Toss thoroughly until everything is evenly coated and the dressing is well distributed. Taste and adjust seasoning with an extra pinch of salt, lime juice, or honey if desired. Cover and refrigerate for at least 20 minutes to allow the flavors to meld. The slaw can be made up to 4 hours ahead; just give it a good toss before serving.
Step 5: Stir Together the Spicy Mayo
In a small bowl, stir together the mayonnaise, Sriracha, lime juice, garlic powder, and a pinch of salt until the mixture is smooth and evenly colored. Taste and adjust the heat level: add more Sriracha for a spicier sauce or a bit more mayonnaise if you prefer it milder. Set aside. This can be prepared up to 3 days in advance and refrigerated in an airtight container.
Step 6: Toast the Sweet Rolls
Preheat your broiler to high, positioning a rack in the upper third of the oven. Arrange the split Hawaiian rolls cut-side up on a baking sheet. Brush the cut sides lightly with the melted butter. Broil for 1–2 minutes, watching closely, until the edges are lightly golden and the surfaces feel just crisp to the touch. Remove immediately so they do not burn. Toasting helps the rolls hold up to the juicy pork and slaw without getting soggy too quickly.
Step 7: Assemble the Kalua Pork Sliders
Lay the bottom halves of the toasted rolls on a tray or platter. Spread each with about 1–2 teaspoons of spicy mayo. Mound a generous portion of warm shredded kalua-style pork onto each roll (about 1/4 cup per slider). Top the pork with a small handful of pineapple slaw, letting some pieces of pineapple and colorful cabbage show at the edges for a pretty presentation.
Spread a thin layer of spicy mayo on the top halves of the rolls if you like extra sauce, then place them on top to complete the sliders. Serve immediately while the rolls are warm and the pork is juicy. For potlucks, you can also set up a build-your-own slider bar with the pork, slaw, spicy mayo, and rolls laid out separately.
Pro Tips
- Season ahead: Rubbing the pork with the salt and spice mixture the night before gives deeper flavor and a better “kalua-style” taste.
- Do not skimp on moisture: Adding some of the cooking juices back into the shredded pork is key to juicy, flavorful meat that does not dry out on the buffet table.
- Finely chop the pineapple: Small pieces mix more evenly into the slaw and stay put inside the sliders, so you taste pineapple in every bite.
- Watch the broiler: Hawaiian rolls go from golden to burnt quickly. Stay near the oven and pull them as soon as the edges brown.
- Keep warm for parties: For potlucks, keep the pork warm in the slow cooker on “keep warm,” and refresh the slaw from the fridge as needed.
Variations
- Oven-roasted Kalua Pork: Instead of a slow cooker, cook the seasoned pork in a covered Dutch oven at 300°F (150°C) for 4–5 hours. Shred and moisten with the pan juices as directed.
- Extra smoky: If you have a smoker, smoke the pork shoulder at 250°F (120°C) until tender (195–205°F / 90–96°C internal), then shred and proceed with the slaw and sauces. You can skip or reduce the liquid smoke.
- Lighter option: Use light mayonnaise or half yogurt in the slaw dressing and spicy mayo. Serve the pork and slaw in lettuce cups instead of rolls for a lower-carb version.
Storage & Make-Ahead
The components of this recipe are very make-ahead friendly. The cooked shredded pork will keep for 3–4 days in the refrigerator in an airtight container, or up to 3 months in the freezer. Reheat gently on the stovetop or in a slow cooker with a splash of water or reserved cooking juices until warmed through. The pineapple slaw is best within 24 hours; it will keep for up to 2 days in the refrigerator, though it may release more liquid and soften slightly. The spicy mayo can be made up to 3 days in advance and stored covered in the refrigerator. Assemble the sliders just before serving so the rolls stay soft and the slaw stays crisp.
Nutrition (per serving)
Approximate values per slider (1 of 12), including pork, slaw, spicy mayo, and roll: about 320 calories, 15 g protein, 17 g fat, 27 g carbohydrates, 2 g fiber, and 7 g sugar. Actual values will vary based on the exact brands of ingredients used and how much sauce and slaw you pile on each slider.
