Polynesian Pork Sliders
Recipe created by Fat Wally’s Firehouse BBQ - Chef Steve Waldron. These sliders are tasty and using a muffin pan to cook them in makes cooking a dozen easy.
- 500 grams Johnston's Ground Pork
- sweet Asian style slider buns or Hawaiian buns
- 1 bottle teriyaki basting sauce
- ½ cup mayonnaise divided
- 1 can pineapple tidbits
- 1 bag coleslaw mix
- sautéed onions
- muffin pan
- Pre heat BBQ to 325°F.
- Season ground pork with salt and pepper and shape in to golf ball sized balls.
- Place some sautéed onions in the bottom of each muffin cup and then place pork ball on top of the onions.
- Press down on pork balls in the muffin cups to shape in to a patty. Brush Teriyaki glaze on the tops of each patty.
- Place filled muffin pan in preheated BBQ and cook until internal temperature of pork reaches 145°F. About 15 minutes.
- In the meantime mix 1/4 cup of the mayonnaise with 2 tablespoons of the teriyaki glaze. Spread on each of the bottom half of the buns.
- Mix the remaining mayonnaise with 2 tablespoons of the juice from the canned pineapple tidbits. Add this sauce to about a cup or two of the bag of coleslaw mix. Add more sauce or coleslaw until you have the consistency you like. I don’t like mine too creamy. Add some of the pineapple tidbits to the coleslaw mix with a pinch of salt and mix together well.
- Assemble the sliders by placing meat and sautéed onions on bottom half of bun and topping with some coleslaw. I’ll usually assemble the sliders, cover with foil and then put in 200°F oven for 5 minutes to warm up the buns.
- Simple and real tasty.
- Chef’s Tip: It’s not always easy to find the right sized sweet type slider buns so I made my own. Using a bread machine I made a basic bread dough but substituted the water with pineapple juice. After rising I formed the dough in to golf balls size rounds and placed on lined and ungreased cookie sheet. Baked at 350°F for 15 minutes.