Tropical Pork Sliders with a Pineapple Salsa – slow cooker tropical pork go perfeclty with a sweet pineapple salsa in mini Hawaiian rolls.
This is the last of my recipes for Spice Up the Holidays! I had so much fun working on this project. I sort of wish that I could have Captain Morgan themed parties more often. This time of year means lots of gatherings and parties and I hope that you have gotten a few tips from me to make entertaining something that you look forward to, and not stress out about.
Here are the rest of the posts in this series:
Spice Up the Holidays!
When I am planning my menus for parties the first thing that I consider is if I can make it ahead of time, or at the very least some of the parts ahead of time. This pork slider recipe is perfect for a casual party. The pork does take a long time to cook, but with zero effort on your part. The fridge and your slow cooker take the brunt of the work. I made a quick salsa right before I put the sliders together and it took no time at all. I started my party with a clean kitchen and no pots and pans! Always a plus.
I bought some dips and cheeses from the store and embellished some white bean hummus with toasted pine nuts and a drizzle of olive oil. I also served Black & Gingers with a little bit of lime juice in the bottom of the glass.
We had a big bowl of Jingle Juice that acted as a drink, but also as the centerpiece. It was more beautiful than any flower arrangement that I could have made.
1/4 cup brown sugar
1 Tablespoon ground coriander
1 Tablespoon paprika
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon salt
1 teaspoon ground pepper
2 teaspoons cinnamon
1 teaspoon cumin
1 (5-pound) boneless Boston Butt
1 1/2 cups rice vinegar
1 cup brown sugar
1 Tablespoon red pepper flakes
1 teaspoon salt 4 cloves garlic, smashed
1/2 cup Captain Morgan Spiced Rum
1 pineapple, diced
1/2 red onion, diced
1/2 red pepper, diced
1 jalapeno, diced
juice of one lime
1 Tablespoon freshly grated ginger
2 Tablespoons cilantro, chopped
red cabbage, shredded
Mix together the brown sugar and spices in a small container. If you have extra, you can use it for something else.
Generously rub the pork with the seasoning.
Like really get into it, cover it with the spices and make sure that you really rub it in. Cover with plastic wrap and let it sit for 2 hours or overnight.
The next day, add the pork to a slow cooker. Cook on HIGH for 6 to 7 hours or on LOW for 8 to 10. When it starts to fall apart, it is done.
Make the sauce by adding the vinegar, brown sugar, red pepper, salt, and garlic cloves to a saucepan. Bring to a boil and let simmer for 10 minutes. Take off the heat.
Add the rum and set aside.
Shred the pork with two forks. Right before you serve the pork, toss with the sauce (remove the garlic cloves, no one wants to bite into a whole clove of garlic).
While the pork is cooking, make the pineapple salsa.
Mix all of the ingredients together and set aside. Check for seasoning, adding more salt as needed.
To make the sandwiches, layer red cabbage, pork, and pineapple salsa on a slider bun. Serve with chips. So there you have it, holiday entertaining with no muss and no fuss. Happy Holidays! This recipe was adapted from Jeff Mauro.