Pork Adobo Pull-Apart Sliders
Ingredients
The Pork
-
3
lb.
boneless pork shoulder (Boston butt), cut into 4 equal pieces
-
1
tsp.
Diamond Crystal or ½ tsp. Morton kosher salt
-
1
tsp.
freshly ground pepper
-
2
Tbsp.
vegetable oil
-
1
medium
onion, quartered
-
1
head
of garlic, cloves finely chopped
-
4
dried
bay leaves
-
1¼
cups
unseasoned rice vinegar
-
1
cup
soy sauce
Pickles and Assembly
-
6
oz.
daikon, peeled, halved or quartered lengthwise if large, thinly sliced
-
3
count
Persian cucumbers, thinly sliced
-
1
inch
piece ginger, peeled, finely chopped
-
1
cup
unseasoned rice vinegar
-
¼
cup
sugar
-
1
tsp.
Diamond Crystal or ½ tsp. Morton kosher salt
-
½
tsp.
crushed red pepper flakes
-
½
cup
water
-
12
oz.
package King’s Hawaiian Sweet Rolls
-
½
cup
mayonnaise
Instructions
- Pat the pork shoulder dry and season with salt and pepper. Heat oil in a Dutch oven and brown the pork.
- Add onion, garlic, bay leaves, vinegar, soy sauce, and water to the pot. Bring to a boil, then simmer until the pork is tender.
- Remove the pork, strain the liquid, and shred the meat before returning it to the pot.
- Prepare the pickles by combining daikon, cucumbers, and ginger in a bowl. Simmer vinegar, sugar, salt, red pepper flakes, and water, then pour over the vegetables.
- Broil the Hawaiian rolls until golden brown, then spread mayonnaise on the cut sides.
- Assemble the sliders by placing pork on the bottom half of the rolls, topping with pickles, and closing with the top half.
- Serve with the braising liquid on the side for dipping.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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