Tropical Pork Sliders [Spice Up Your Holiday – Week 3]


  • 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
  • salt
  • 2 Tablespoons cilantro, chopped
  • red cabbage, shredded


  1. Mix together the brown sugar and spices in a small container. If you have extra, you can use it for something else.
  2. Generously rub the pork with the seasoning.
  3. 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.
  4. 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.
  5. 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.
  6. Add the rum and set aside.
  7. 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).
  8. While the pork is cooking, make the pineapple salsa.
  9. Mix all of the ingredients together and set aside. Check for seasoning, adding more salt as needed.
  10. To make the sandwiches, layer red cabbage, pork, and pineapple salsa on a slider bun. Serve with chips.


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