Recipe Background
The weather is getting warmer, the sun is sticking around longer, and the grass is turning green again! Time to pull out all the stops when it comes to amazing sandwiches, and that means Spring Pork Sliders. These slow-cooked, extra-tender, and juicy pork sandwiches are infused with a tangy, fruity, tropical sweetness and a zing of citrus brightness. A sprinkling of jalapeños adds a little welcomed spice to the savory richness of the meat. Sweet Hawaiian rolls bring everything together (literally) and make these sandwiches something you'll want to share with everyone! These Spring Pork Sliders are welcoming the season with gusto!
The weather is getting warmer, the sun is sticking around longer, and the grass is turning green again! Time to pull out all the stops when it comes to amazing sandwiches, and that means Spring Pork Sliders. These slow-cooked, extra-tender, and juicy pork sandwiches are infused with a tangy, fruity, tropical sweetness and a zing of citrus brightness. A sprinkling of jalapeños adds a little welcomed spice to the savory richness of the meat. Sweet Hawaiian rolls bring everything together (literally) and make these sandwiches something you'll want to share with everyone! These Spring Pork Sliders are welcoming the season with gusto!
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground pepper
- 1 (3-pound) pork shoulder butt roast boneless
- 2 (11.3-ounce) cans mango nectar
- 1 (8-ounce) can pineapple tidbits drained
- 1/4 cup mango chutney
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest grated
- 6 green onions thinly sliced
- 12 Hawaiian sweet hamburger buns
- jalapeño pepper to taste, sliced
Directions
- Rub the salt and the pepper over the pork roast.
- Transfer the pork roast to a 5-quart or 6-quart slow cooker.
- In a small bowl, combine the mango nectar, the pineapple, the chutney, the lemon juice, and the lemon zest and stir to combine.
- Add the mango nectar mixture to the slow cooker.
- Place the lid onto the slow cooker and cook the pork roast on low heat until the meat is tender, about 6-8 hours.
- Transfer the roast from the slow cooker and allow the roast to cool slightly.
- Use two forks to shred the pork roast.
- Strain the cooking juices from the slow cooker and reserve. Discard the fruit and skim the fat from the cooking juices.
- Return the reserved cooking juices to the slow cooker and add the shredded pork.
- Add the green onion to the pork and stir to combine.
- Spoon the pork onto the buns and top with the jalapeño.
- Serve.
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