Lets Cook! Polynesian Pulled Pork Sliders

August 29, 2011

As our minuscule numbers of Dedicated Readers will recall, Miss Bonnie and I attended the Sneak Preview for this year’s Epcot International Food & Wine Festival, and at that event we were able to sample several of the new items that would be presented to guests this fall (and yes, we know we still owe you part three of that post… keep your collective shirts on…). If you for some bizarre reason haven’t yet read our first two parts of the Sneak Preview review, you can visit part one here, and click here for part two.

One of the items we sampled that evening was the Kalua Pork Slider from the new Hawaii kiosk.

Kalua Pork Slider at the Food & Wine Festival Sneak Preview

My opinion of this dish was basically that it was solid, if unspectacular… so let’s try to tweak it a bit… so yes friends, one again, Let’s Cook!

Polynesian Pulled Pork Sliders

Okay – we gave you a couple of recipes recently that we told you to keep on hand, so now here is when we’ll put them to use – what? You didn’t keep them nearby? Damn…

So now go back and get them: we’ll use the Pineapple Chutney and Polynesian-style Pulled Pork in this recipe, and both need some extra time to prepare, so get your rear in gear and get these ready and we’ll move on…


Polynesian-style Pulled Pork

Pineapple Chutney

Easy Asian-Style Slaw (we won’t make you go to another post for this, see below)

Rolls/Buns – since we’re making a take-off on the sliders (and don’t get me started on the whole-slider-thing…), the King’s Hawaiian Sweet Rolls are perfect for this. They are pretty much available everywhere… if you want a real sandwich, you can use the King’s Sandwich Rolls, or any other sandwich/bun of your choice…


Make the chutney (ideally a day ahead, but not required) and pork (see recipes at links above).

Pineapple Chutney ingredients

While the pork is cooling,

Pork waiting to be pulled...

make the slaw:

Easy Asian-Style Slaw

I felt this sandwich needed a bit of crunch, so I came up with this is a super-easy slaw inspired by a recipe from my Culinary Goddess Jaden Hair of SteamyKitchen.com (you can see the original recipe here). Feel free to use regular cabbage if you like (I’d just use the finely shredded Angel Hair slaw mix in the produce section of the grocery), and even omit the carrots and snow peas if you’d like…


Napa Cabbage, finely shredded, about 2 cups (give or take)

Carrots, cut into matchsticks (just use the pre-cut ones from the grocery) about a 1/2 cup

Snow Peas, cut into small matchsticks (about the same size as the carrots), about a 1/2 cup

1/3 Cup  Ponzu Sauce (a citrus-soy product you should be able to find in the Asian section of your grocery)

1 Tsp  Sesame Oil

1 Tbl Toasted Sesame Seeds


Hard stuff coming:

Veggies and dressing ready to mix...

Mix the Ponzu and Sesame Oil – add the veggies and mix… stir now and then until serving time… I think I need a rest now…

Now back to the main recipe… more difficult steps to follow…

Split your bread of choice and toast lightly if desired.

Put a bit of the chutney one one side…

add a generous amount of tasty pulled pig…

add the crispy slaw…

and eat!

In all modesty, we think this is a bit more interesting and flavorful version of the dish we sampled at the Preview dinner… the original included a (not very) spicy mayonnaise, and we won’t be heart-broken if you want to add the same to this version (take your favorite mayo and blend in Sriracha to your taste)… if you’d just like some more spice, add a squirt or seven of Sriracha atop the pork or a slice or two of pickled jalapeno…

We hope you give this a try – it really is tasty, and would make a nice dish for a party over the up-coming Labor Day holiday – and we’d like to see how you compare it to what will be served at Epcot this year…

We have lots of cooking to do pre-Food & Wine… so back to the kitchen!

One Response to “Lets Cook! Polynesian Pulled Pork Sliders”

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