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a baking pan of golden Hawaiian sweet-roll sliders with moist brown shredded pork and melted pale pepper Jack flecked with red and green peppers visible between the bread layers
Melissa Hart

Pulled Pork Hawaiian Roll Sliders

A dry-rubbed pork shoulder gives these sliders a smoky, vinegar-tangy filling without pineapple or a thick barbecue glaze. The slow cooker does the long work, then the drained shreds go into the Hawaiian rolls with pepper Jack. Don't pour all the cooking liquid back onto the meat. Add only enough of the skimmed juices to keep it supple, because the bread needs a moist filling that isn't carrying a hidden cup of broth.
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Prep Time 25 minutes
Cook Time 8 hours 25 minutes
Total Time 8 hours 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 2 lbs boneless pork shoulder cut into 3-inch chunks
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp apple cider vinegar
  • 6 oz pepper Jack cheese sliced
  • 3 tbsp unsalted butter melted
  • 1 tsp brown sugar

Method
 

  1. Rub pork with paprika, cumin, salt and pepper. Place in a 4-quart slow cooker with broth and vinegar, cover and cook on low for 7 to 8 hours until the meat shreds easily.
  2. Shred the pork and drain it thoroughly. Skim the cooking juices and mix only 2 to 3 tablespoons back into the meat; reserve the rest for another use.
  3. Heat the oven to 350°F. Split the connected Hawaiian rolls horizontally and place the bottom slab in a parchment-lined 9-by-13-inch pan.
  4. Layer half the pepper Jack, the drained pork and remaining cheese over the bread. Replace the tops and brush with butter mixed with brown sugar.
  5. Cover with foil and bake for 15 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F. Rest for 5 minutes and cut into 12 generously filled sliders.