Ingredients
Units
Scale
For the Kalua Pork:
- 3–4 lb pork shoulder (bone-in or boneless)
- 1 tbsp Hawaiian sea salt (or kosher salt)
- 1 tsp liquid smoke (mimics the imu vibe)
- 1 tbsp soy sauce (my fusion flair)
- 4 cloves garlic, smashed
- 1 tsp black pepper
- 1/2 cup water or chicken broth
For the Sliders:
- 16 Hawaiian sweet rolls (like King’s Hawaiian), halved
- 1/4 cup barbecue sauce (optional, for a tangy kick)
- 1 cup coleslaw (optional, for crunch)
For Garnish:
- 2 tbsp green onions, chopped (optional)
Instructions
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Prep the Pork: Pat the pork shoulder dry with paper towels. Rub it all over with Hawaiian sea salt, liquid smoke, soy sauce, and black pepper. Toss the smashed garlic into the slow cooker, then place the pork on top. Pour in the water or broth.
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Slow Cook: Cover and cook on low for 8-10 hours (or high for 4-5 hours) until the pork is fork-tender and shreddable. The house will smell like a luau—trust me!
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Shred It: Remove the pork to a large bowl (discard bone if using bone-in). Shred with two forks, adding a few spoonfuls of the cooking liquid to keep it juicy. Taste and adjust with more salt or liquid smoke if needed.
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Assemble the Sliders: Toast the Hawaiian rolls lightly if you like a little crisp. Pile a generous scoop of shredded kalua pork onto each bottom half. Drizzle with a touch of barbecue sauce or top with coleslaw for extra flavor (or both!).
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Finish with Aloha: Sprinkle with green onions, cap with the top buns, and serve warm. Dig in and feel the island love!
Notes
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Pork Swap: Pork butt works too—just as tender and flavorful.
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Oven Option: No slow cooker? Wrap in foil with the same seasonings, add liquid, and bake at 300°F for 5-6 hours.
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Storage: Leftovers keep in the fridge for 4 days or freeze for 3 months—reheat with a splash of broth.
- Prep Time: 15
- Cook Time: 8
- Cuisine: Hawaiian
Nutrition
- Serving Size: 8
- Calories: 450g
- Fat: 20g
- Carbohydrates: 38g
- Protein: 28g