Main Dish
Kalua Pork Sliders with Slaw
Merriam Vineyards
11650 Los Amigos Road
Healdsburg, CA 95448
merriamvineyards.com
- RECIPE YEAR: 2024
- RECIPE BY: Michelle Wood - Jimtown and Then Sum
- YIELD: Serves 6
- PAIRS WELL WITH: Merriam Windacre Merlot
Savory pulled pork sliders with an island flair served with a crisp cole slaw over a warm pretzel roll.
Kalua Pork
Ingredients:
- 5 pounds Pork Butt
- 4 tablespoons Hawaiian Red Salt
- 2 tablespoons Liquid Smoke
- 3 cups Water
- 4-6 each Banana Leaves
Directions:
Line a large Roasting Pan with a layer of the banana leaves. Rinse Pork Butt and Pat Dry. Sprinkle Salt on all side of the butt and then place into the roasting pan. Add the liquid smoke and water. Wrap the butt entirely with another layer of banana leaves. Slow roast at 300 degrees for 4 hours, roast for another 1-2 hours at 325 degrees or until the meat falls apart with a fork. Shred the whole butt with forks, allow to cool and refrigerate or serve immediately.
Cole Slaw
Ingredients:
- 1 cup Shredded Red Cabbage
- 1 cup Shredded Napa Cabbage
- 1/2 cup Shredded Green Cabbage
- 1 cup Shredded Carrots
- 1 cup Diced Pineapple
- 1 bunch Green Onion
- bunch Cilantro
- 1/2 cup Rice Wine Vinegar
- 1/4 cup Mayonnaise
- 3 tablespoons Sugar
- 2 teaspoons Salt
Directions:
Toss all vegetables and pineapple together. 2 to 3 hours before serving sliders, mix in the dressing and refrigerate until ready to assemble.
Directions:
Assemble Sliders with a layer of pork and then slaw and they are ready to serve.
