Pulled Pork Sliders with Spam and Tropical Slaw

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  • Level: Easy
  • Total: 5 hr 34 min
  • Prep: 30 min
  • Inactive: 5 hr
  • Cook: 4 min
  • Yield: 6 to 8 servings
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For the pork: 

1/4 cup packed light brown sugar

2 to 3 tablespoons ground coffee (preferably Kona coffee)

2 tablespoons ancho chile powder

1 tablespoon molasses

Kosher salt and freshly ground pepper

1 3-pound boneless pork shoulder (Boston butt), cut into 4 pieces

For the slaw:

2 cups shredded coleslaw mix 

1/2 pineapple, diced (about 2 cups) 

1 mango, diced (about 1 cup)

1 bunch scallions (white and light green parts only), chopped

2 tablespoons rice vinegar

1 Fresno chile pepper, seeded and thinly sliced

Kosher salt

For the sliders:

1 12-ounce can Spam, cut in half and sliced inch thick

12 Hawaiian sweet dinner rolls or potato dinner rolls, split


  1. Make the pork: Combine the brown sugar, coffee, chile powder, 2 tablespoons water, the molasses, 1 1/2 tablespoons salt and a few grinds of pepper in a 6-quart slow cooker. Add the pork and toss to coat. Cover and cook on high until the pork is tender, 5 hours.
  2. Meanwhile, make the slaw: Combine the coleslaw mix, pineapple, mango, scallions, vinegar, chile and 1/2 teaspoon salt in a bowl; toss. Cover and refrigerate at least 2 hours.
  3. Transfer the pork to a bowl using a slotted spoon; let cool slightly. Strain the cooking liquid through a fine-mesh sieve into a saucepan; bring to a boil and cook until reduced by half, about 5 minutes. Shred the pork using two forks, then add the reduced cooking liquid and toss. Cover to keep warm.
  4. Assemble the sandwiches: Heat a medium nonstick skillet over medium heat. Add the Spam and fry until golden, 2 minutes per side. Serve the Spam, pulled pork and slaw on the rolls.
  5. Photography by Ryan Liebe

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