Pulled Pork Hawaiian Sliders (Print Version)
Slow-cooked pulled pork with mozzarella and BBQ sauce, served on Hawaiian rolls for a flavorful appetizer.
# Ingredients:
→ For the pork filling
01 -
2 tablespoons olive oil
02 -
1 small yellow onion, sliced
03 -
3 garlic cloves, minced
04 -
2 pounds pork shoulder
05 -
2 teaspoons smoked paprika
06 -
2 teaspoons dried thyme
07 -
2 teaspoons salt
08 -
1/4 cup Dijon mustard
09 -
1/2 cup barbecue sauce
10 -
3 cups beef broth
→ For assembling
11 -
2 cups shredded mozzarella cheese
12 -
12 Hawaiian rolls
→ Optional topping
13 -
Melted butter, for brushing
14 -
Dried oregano, for sprinkling
# Instructions:
01 -
Heat olive oil in a large saucepan over medium heat. Sauté the sliced onion for 5 to 8 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
02 -
Rub the pork shoulder with smoked paprika, dried thyme, and salt. Place the seasoned pork over the sautéed onions in the saucepan. Add the Dijon mustard, barbecue sauce, and beef broth. Stir to combine. Cover with a lid and reduce heat to low.
03 -
Cook the pork for 1 hour. Flip and continue cooking for another 30 to 45 minutes. Test for tenderness: if the pork shreds easily with forks, shred it directly in the pan to incorporate all the sauce. Simmer for an additional 10 to 15 minutes.
04 -
Preheat the oven to 180°C. Arrange the Hawaiian rolls on a baking tray. Split open the buns, fill each with generous amounts of pulled pork, and top with shredded mozzarella cheese.
05 -
Optionally, brush the tops of the buns with melted butter and sprinkle with dried oregano for added sheen and flavor. Cover the tray with foil to prevent excessive browning.
06 -
Bake the sliders in the preheated oven for 10 to 15 minutes or until the cheese is thoroughly melted. Serve warm.
# Notes:
01 -
For best results, allow the pork to rest briefly before shredding to retain juiciness.