Recipe Provided by Kristen Kimball
Introducing the Hawaiian Barbecue Slider, the perfect way to repurpose pork scraps into a flavorful, crowd-pleasing meal. Whether you have leftover pork butt, shoulder, or any other smoked pork, this recipe transforms those scraps into a delicious slider packed with tropical flair. The tender, shredded pork is mixed with a tangy barbecue sauce enhanced by a touch of pineapple juice, giving it that signature island sweetness. Adding ingredients like ginger and garlic takes the flavor to the next level, creating a perfect balance between savory and sweet.
These sliders are served on soft Hawaiian rolls, which bring a fluffy texture that complements the rich pork. For a tropical twist, a slice of grilled pineapple adds caramelized sweetness. When assembled, the Hawaiian Barbecue Slider delivers a perfect bite every time—great for casual gatherings, tailgates, or a quick and delicious meal at home. It’s the ideal way to make the most of leftover barbecue and create a memorable, tropical-inspired dish.
Hawaiian BBQ Sliders
Ingredients
- 8 rolls Hawaiian Soft Buns
- 32 onces Pork Shoulder
Hawaiian BBQ Rub
- 1/4 cup brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground ginger
- 1 teaspoon ground 16 Mesh black pepper
- 1 teaspoon ground allspice
- 1/2 teaspoon ground mustard
- 1/2 teaspoon crushed red pepper flakes
- Fresh zest of 1 lime
Pineapple BBQ Sauce
- 1 cup pineapple juice
- 1 cup ketchup
- ½ cup packed brown sugar light
- 2 tbs Worcestershire sauce
- 1 tbs honey
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon 16 Mesh black pepper
- 2 tablespoon cornstarch
- 2 tablespoon water
Instructions
- Mix all rub ingredients together and liberally apply to your pork butt or scraps and let sit for at least 30-40 mins to allow the rub to adhere. Do not rub. pat seasoning onto meat.
- Add all sauce Ingredients to a pot over medium heat except for the cornstarch and water. Mix the cornstarch and water together to make a slurry and put aside. Simmer ingredients over heat until combined do not boil. When sugar is dissolved, add slurry and whisk until thick, remove from heat and let come to room temperature before refrigerating.
- Cook pork on smoker at 225 degrees for low and slow or 300 degrees for hot and fast.
- After 4 hours or when pork reaches a temp of 170 degrees, wrap pork in foil with pineapple juice, honey; and brown sugar and return to smoker until the pork reaches and internal temperature of 204 degrees or it is probe tender.
- Allow pork to rest for at least 30 mins in a cambro or warm oven. do not let porkcome to room temperature as it will be difficult to pull.
- After the rest period, carefully open foil and pull pork it should be tender but not mushy, and strands should be easily distinguishable.
- Heat sauce until warm but do not bring to a boil so as to not scorch the sugars.
- Mix sauce with pork and place on buttered and toasted slider buns or your favorite bread.
- Top with fresh pineapple chunks and you are ready to enjoy!
