Cuban Hawaiian Sliders With Pulled Pork
Make some flavourful Cuban pulled pork sliders in no time! Start your stove and make this wonderful crowd-pleaser.
YOU WILL NEED
- Pork Shoulder / Boston Butt (bone in)
- Kosmos Q Sweet Honey Pecan Rub OR another rub of your choice
- King's Hawaiian Sweet Rolls
- Sliced Deli Ham
- Canned Pineapple rings
- Swiss Cheese
- Mustard
- Dill Pickles
- 3 tbsp unsalted butter
- Weber Garlic & Herb seasoning
THE PORK
To prepare pulled pork sliders, you must first pull some meat! You'll need to smoke a bone-in pig butt or Boston butt to accomplish this. Here's a little tutorial on how to accomplish it.
First, prepare your pit for indirect cooking at temperatures ranging from 225 to 250 degrees Fahrenheit (107 to 121 degrees Celsius). While that is cooking up, season the pork buttocks. A good (optional) binder is to smear it with yellow mustard first. Our Sweet Honey Pecan rub is a terrific option, but you may use whatever you like!
Once the smoker is ready, cook the pig butt on indirect fire until it reaches an internal temperature of 165oF (74oC), then transfer it to a disposable half-tray pan.
Allow it to reach a temperature of 203oF (95oC) this time. When finished, remove it from the oven and crack up the foil to end the cooking process. Allow it to sit for an hour before pulling the pork off the tray! Complete, juicy and delicious.
THE TOPPINGS
You have the meat, but you don't have pork sliders until you pair it with some tasty toppings! While the pork is resting, caramelise some pineapple rings in a skillet over direct, medium heat. One or two minutes per side is sufficient.
Also, toast the buns quickly for some crunchy sweet bread action!
THE SLIDERS
You've prepared everything; all that remains is to create some Cuban pulled pork sliders!
Spread mustard on the bottom bun sliders and serve. 4 slices swiss cheese, then a large portion of pulled pork (try to strain the liquid first). The grilled pineapple rings are next, followed by more swiss cheese. Finally, place a pickle on each slider bun, followed by your top slider buns. Brush over some melted butter and season with garlic and herbs, then return to your smoker or oven at 350oF (177oC) for 15 minutes to melt the cheese.
I'll see you in the next pork recipe!