Pulled Pork Sliders with Spam and Tropical Slaw
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 660
- Total Fat
- 37
- Saturated Fat
- 11
- Carbohydrates
- 47
- Dietary Fiber
- 4
- Sugar
- 22
- Protein
- 35
- Cholesterol
- 126
- Sodium
- 933
- Total: 5 hr 34 min
- Prep: 30 min
- Inactive: 5 hr
- Cook: 4 min
Ingredients
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
Directions
- 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.
- 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.
- 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.
- 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.
- Photography by Ryan Liebe