| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 35 min |
| Yield: | 12 sliders |
Ingredients
- One 2-pound center-cut pork loin, fat cap untrimmed
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1/2 cup coconut milk (stir the coconut milk together before measuring)
- 1/2 cup BBQ sauce, such as Sweet Baby Ray’s
- 2 tablespoons canola oil
- 2 cups thinly sliced sweet onion
- 1 1/2 cups diced pineapple
- 12 Hawaiian slider rolls, sliced in half
- 2 cups thinly sliced napa cabbage
- 1 cup thinly sliced red cabbage
- 1/2 teaspoon kosher salt
- 1/4 cup Spicy Mayo, recipe follows, plus more if needed
- 1 cup mayonnaise
- 1/4 cup coconut milk (stir the coconut milk together before measuring)
- 1/4 cup sriracha
- 1 lime, juiced
Instructions
- For the roasted pork: Preheat the oven to 375 degrees F. Season the pork loin on all sides with the salt and pepper.
- In a small bowl, combine the coconut milk and BBQ sauce. Set aside.
- In a 10-inch cast-iron skillet over medium-high heat, add the canola oil and heat until the oil just starts to smoke. Add the pork to the skillet fat-side down. Sear on all sides until golden brown, 2 to 3 minutes per side. Set the pork aside on a plate.
- Stir in the onions and cook until softened and browned, about 2 minutes. Add the diced pineapple, then place the seared pork on top of the onions and pineapple. Pour some of the BBQ mixture over the pork, coating the top, then pour the rest around the skillet, stirring it into the onion-pineapple mixture as much as possible. Transfer the skillet to the oven and cook until the pork and onions are deeply caramelized, and the internal temperature of the pork reaches 145 degrees F, 35 to 40 minutes. Let rest 10 to 15 minutes.
- For the slaw: Combine the napa and red cabbage together in a bowl. Add the salt and toss. Stir in the Spicy Mayo, adding more if desired, to evenly coat the cabbage. Set aside.
- To assemble: Slice the pork into thin rounds, then cut the rounds in half to make half-moons. Season the pork slices with salt. Place a heaping tablespoon of the pineapple and onions on top of each bottom bun, followed by 2 to 3 half-moon slices of pork, then a heaping tablespoon of the slaw. Place the top buns over the slaw on each. Serve immediately.
- Combine the mayonnaise, coconut milk, sriracha and lime juice in a bowl and stir together until smooth. Store in the refrigerator until ready to use, up to a week.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 545 |
| Total Fat | 34 g |
| Saturated Fat | 9 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 18 g |
| Cholesterol | 47 mg |
| Sodium | 739 mg |
Reviews
Valerie I love your recipes! Unique, simple and delicious! Keep inspiring me. Everything I make of yours is so flavorful and makes me want to cook more! Thank you!
This sounds amazing, having alot of people in (20) looking for input on cooking in slow cooker. id do recipe as stated up to putting in oven.
If you are on the fence, I can assure you – make this! It’s delicious. The pork is tender, the accompaniments so tasty. I might like it better than pulled pork. Substituted coconut cream 4 milk & it seemed fine. Only reason it’s not 5 stars is because I have to leave room in case something even better comes along
I’ve made this recipe several times. I make it exactly as the recipe is written. I usually serve it to a group and they always love it! Delicious!
Excellent! I made this for a football watch night at our house and everyone loved it! I used half the siracha than called for since were are all wusses and it was the perfect amount. I also added brushed melted butter and grated parmesan to the top of the Hawaiian rolls and stuck it in the oven for a couple minutes. Don’t forget to use the correct amount of mayo mix in the slaw because it just says mix it in and you have to look that in the ingredient list to see it’s a quarter cup (ask me how I know, lol!). I also used regular slaw cabbage mix since I couldn’t find napa cabbage.
This was a great recipe that I tried on company. They said they’d be Guinea pigs at my table anytime! Thanks Valerie!
very good. i just used my bbqer instead of the oven for a nice smoky flavor was great.
These pork sliders were delicious, and easy enough to make. Can see myself making the slaw for other uses. First time I have worked with coconut milk also. Yum!
Delish!
Very flavorful with a good mix of sweet and heat. Tone down the Siracha if you don’t like hot. Also, for the slaw, I don’t like a lot of dressing so next time I will either 1/2 the dressing or double the cabbage. The pork by itself is fabulous if you don’t want the bread.