Comfort food meets party food in this yummy pineapple pulled pork recipe. These open-faced pulled pork sliders with pineapple slaw, served on rounds of toasted sweet Hawaiian bread, are perfect for your next party!
This time of year, I CRAVE comfort food. As the temperatures drop, the sky darkens earlier, and the rains fall, I want warm, rich, comforting dishes. Dishes that I can throw into the slow cooker and fill the house with amazing, mouthwatering aromas. That's exactly what I did when creating this pineapple pulled pork recipe.
🌟 Why these pulled pork sliders and slaw are the perfect party appetizer
Here are just a few reason why I love to make these sliders when I'm entertaining:
- No fuss cooking: The slow cooker makes this recipe to set and forget.
- Great texture: The slaw is crisp and refreshing and a nice complement to the pulled pork.
- Quick assembly: Putting these sliders can be done just a few minutes before guests arrive.
- Party-ready: They're the ideal finger food.
🛒 Ingredient notes
Bread - The bread you see here is Franz Bakery Hawaiian Bread. If you can find it in your local grocery store, I highly recommend it for this dish! If you can't find it locally, you can use any other similar Hawaiian sliced bread.
Pork - The best cut of pork to use for pulled pork is the shoulder. It has more fat so it doesn't dry out as quickly as other cuts.
Slaw - The slaw recipe calls for a delicious combo of red and green cabbage, cilantro, and pineapple, but you can always leave out the cilantro if you prefer.
✅ Step-by-step instructions
Make the pulled pork
- Cut the pork shoulder into cubes and season with salt and pepper.
2. Then season with onion, garlic, brown sugar, paprika, apple cider vinegar, tomato paste, and pineapple juice.
3. Add the pork and sauce mixture to the slow cooker.
4. Cook on high for 4 hours and shred when cooking is done.
Make the slaw and the sliders
5. In a large bowl, combine all slaw ingredients and mix well.
6. Using a round cookie or pastry cutter (about 2- ½” in diameter), cut out two circles from each slice of bread.
7. Toast each round for about 5 minutes in oven, then remove.
8. Top each baked bread round with about one tablespoon of pulled pork, then top with about one tablespoon of pineapple slaw.
❓ Recipe FAQs
It's a good idea to let the meat rest about 15-30 minutes so the juices can sink in before you pull it. This will help keep the pulled pork from drying out too fast.
You can store pulled pork in the fridge in an airtight container for up to 3 days or in the freezer for 2-3 months.
🍷 Best wine pairings for these pulled pork sliders
Try a Grüner Veltliner which has light citrus aromas and balanced acidity that complement the bright Hawaiian flavors in these pork sliders.
You could also pair this dish with a Sauvignon Blanc, an Albariño, or an Italian Arneis wine.
More slow cooker recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Pineapple Pulled Pork Sliders and Slaw
- 10 slices of Hawaiian sliced bread or other thick sweet sliced bread
Pulled Pork ingredients:
- 1 lb boneless pork shoulder
- ½ cup sliced onion
- 1 clove minced garlic
- 3 tablespoons brown sugar
- 1 teaspoon paprika
- ½ cup apple cider vinegar
- 1 6- oz can tomato paste
- 1 6- oz can pineapple juice
Pineapple Slaw ingredients:
- ½ cup pineapple cut into very small cubes
- ¼ cup red cabbage very thinly sliced
- ½ cup cabbage thinly sliced
- 1 tablespoon finely chopped cilantro or parsley
- 1 tablespoon lime juice
- Salt and pepper the pork on all sides.
- In a large bowl, combine remaining pulled pork ingredients (onion through pineapple juice) to make the sauce.
- Add pork to a slow cooker, then pour sauce over the pork and mix until pork is fully coated.
- Cook in the slow cooker on high for 4 hours. Shred when cooking is complete.
To make the slaw:
- In a large bowl, combine all slaw ingredients and mix well. Refrigerate while the pulled pork cooks.
Assemble the sliders:
- Preheat oven to 350 degrees.
- Using a round cookie or pastry cutter (about 2- ½” in diameter), cut out two circles from each slice of bread.
- Place bread rounds on a baking sheet in one layer and bake until lightly toasted, about 5 minutes. Remove from oven.
- Top each baked bread round with about one tablespoon of pulled pork, then top with about one tablespoon of pineapple slaw.
- Serve hot or cold.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.