Kalua Pork Sliders

Patty’s Pulled Pork Sliders

Inspired by Auntie Pat’s Birthday Luau & The Epcot Food & Wine Festival

It’s not a luau without pork — and we’re not here to play. We hit this pork with a yellow mustard binder, layered on a heavy coat of Let’s Get After It Rub, wrapped it in banana leaf, and smoked it low and slow over cherry wood. No spritz, no wrap — just patience until probe tender. Then it’s finished with sweet and sour pineapple chutney and spicy mayo made with Cholula Chili Garlic, all on soft, buttery King’s Hawaiian rolls.

Ingredients

For the Pork:

• 1 (4-5 lb) boneless pork shoulder (Boston butt)
• 3–4 tbsp yellow mustard (binder)
• 1/4 cup Let’s Get After It Rub
• 1 large banana leaf, rinsed and cut in half
• Cherry wood for smoking

Pineapple Chutney:

• 3 cups diced pineapple
• 1 large sweet yellow onion, diced
• 1/2 small red bell pepper, diced small
• 1/4 tsp red pepper flakes
• 1 cup rice vinegar
• 1/2 cup white vinegar
• 1/4 cup brown sugar
• 1 tbsp minced garlic
• 1 tbsp finely grated fresh ginger
• Salt, to taste

Spicy Mayo:

• 6 tbsp mayonnaise
• 2 tbsp Cholula Chili Garlic Hot Sauce
• 2 tsp white vinegar
• Salt, to taste

For Assembly:

• 1 package King’s Hawaiian Rolls

Instructions

1. Prep the Pork

1. Pat pork shoulder dry.
2. Rub yellow mustard all over the pork as a binder.
3. Season generously with Let’s Get After It Rub.
4. Wrap the entire pork shoulder fully in the banana leaf.

2. Smoke the Pork

1. Preheat smoker to 250°F using cherry wood.
2. Place the banana-leaf-wrapped pork directly on the smoker.
3. Smoke until internal temp reaches 200–205°F, checking for probe tenderness — the probe should slide in like butter.
4. Remove from smoker, rest for 1 hour still wrapped, then shred. Add back some rendered juices if needed.

3. Make the Pineapple Chutney

1. Combine all chutney ingredients in a saucepan.
2. Bring to a boil, then reduce to medium-low.
3. Simmer uncovered for 1.5 to 2 hours until thick and jammy.
4. Salt to taste and let cool.

4. Make the Spicy Mayo

1. Mix mayo, Cholula Chili Garlic, vinegar, and salt in a small bowl.
2. Chill until ready to use.

5. Assemble the Sliders

1. Slice King’s Hawaiian rolls in half.
2. Layer pulled pork on the bottom half.
3. Spoon on pineapple chutney.
4. Drizzle spicy mayo.
5. Cap with the top bun and serve.

Chef Paddy’s Tip

Banana leaf keeps the pork tender and brings a subtle, earthy aroma that ties the whole luau vibe together. Let the cherry wood and the leaf do their thing — no spritz, no wrap, just smoke. Freeze any extra pork for easy tacos or breakfast hash.

Let’s cook with heart and hustle.