Hawaiian Sliders with Pineapple

Mini pulled pork sliders with a sweet pineapple garnish.

Photo of Hawaiian Sliders with Pineapple


4-1/2 lbs. boneless pork shoulder roast, trimmed of excess fat
2 tablespoons canola oil
1-1/4 cups DOLE® Pineapple Juice
1/2 cup Worcestershire sauce
3/4 cup packed brown sugar
1-1/2 cups Dijon-style mustard
2-1/2 teaspoons horseradish
24 each (2-1/2 inches) sandwich rolls, slice horizontally
24 each thawed, halved DOLE Chef-Ready Cuts, Pineapple Spears
24 each (3 to 4-inch) wooden skewers


  1. Brown pork on all sides in oil in large oven proof sauce pot over medium-high heat, turning as needed.
  2. Add pineapple juice and Worcestershire sauce.

  3. Sprinkle brown sugar over pork.  Cover sauce pot.
  4. Bake at 325F 3 to 3-1/2 hours or until very tender and can be shredded easily with 2 forks.  Remove pork and cool enough to shred.
  5. Cool pan dripping enough to spoon off any fat.  Combine shredded pork and pan dripping in sauce pot; heat.
  6. Combine mustard and horseradish in a small bowl.
  7. Spread each sandwich with 1-1/2 teaspoons mustard mixture.
  8. Top each bottom roll with 1-1/2 ounces meat.  Add two pineapple slices and bun top.  Secure with wooden pick.
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