Makes approximately 15 Sliders INGREDIENTS: Kalua Pork Ingredients: 1 (4-pound) boneless pork shoulder (also called boneless pork butt) 1 large organic banana leaf, cut in half widthwise (optional) Coarse salt and freshly ground black pepper, to taste
Brioche Rolls Ingredients: 1/3 cup warm (110 degrees F) water 1/2 teaspoon active dry yeast 3 eggs 2 egg yolks 1/2 cup drained crushed pineapple 1/4 cup sugar 3 1/2 to 4 1/2 cups all-purpose flour 3/4 cup butter, softened 1 egg white 2 tablespoons water
Pineapple Chutney Ingredients: 1 pound diced pineapple 1 large sweet yellow onion, diced 1/2 small red bell pepper, diced small 1/4 teaspoon hot red pepper flakes 1 cup rice vinegar 1/2 cup white vinegar 1/4 cup brown sugar 1 tablespoon minced garlic 1 tablespoon finely grated fresh ginger Coarse salt, to taste
Spicy Mayonnaise Ingredients: 6 tablespoons mayonnaise 2 tablespoons sriracha (hot chili-garlic sauce) 2 teaspoons white vinegar Coarse salt, to taste
INSTRUCTIONS: For kalua pork: 1. Cut pork into 2 pieces; season with salt and pepper and wrap each piece in a banana leaf half. 2. Place pork in a slow cooker. Cover, and cook on the lowest setting for 8 to 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 brioche rolls: 1. Combine water and yeast in the bowl of an electric mixer fitted with the dough hook attachment. Stir to dissolve yeast; set aside for 5 minutes, until mixture begins to bubble slightly. Add egg yolks, eggs, pineapple, and sugar. Add 3 1/2 cups flour, and knead with dough hook until a dough forms; add butter, kneading until dough is combined. Add remaining 1 cup flour, a bit at a time, until dough pulls away from the sides of the bowl. You may not use all remaining flour. 2. With lightly floured hands, pull dough into pieces slightly larger than a golf ball. Roll into smooth balls, and place on a baking sheet lined with parchment paper. Cover with a clean kitchen towel; set aside in a warm place to rise until doubled in size, about 1 hour. 3. Preheat oven to 350 degrees F. Whisk together egg white and 2 tablespoons water. Brush on tops of rolls. Bake until deep golden brown, about 20 to 25 minutes.
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 brioche rolls in half. Place warm pulled pork on the bottom on the roll. Place the Dole pineapple chutney on top. Drizzle the spicy mayo over the chutney. Top with the second half of the brioche roll.
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