Pineapple Mango Habanero Pulled Pork Sliders

The sauce does two jobs here. Six tablespoons make up half the braising liquid, where the pineapple acid helps the pork shoulder soften and the mango gives the juices enough body to cling once reduced. Another three tablespoons go into those juices before the shredded pork returns to the pot.

Pineapple Mango Habanero Sauce is the bottle. Pineapple reads first, mango follows with a rounder sweetness, and the habanero arrives at the end. Pork shoulder has enough fat to carry all three without flattening them.

Reduce the braising juices before you shred the pork into them. The liquid should coat a spoon instead of running off it. Add the final sauce after that reduction so the fruit stays clear and the heat does not disappear into four hours of cooking.

Time 4 hr 45 min · Serves 12 sliders · Sauce Pineapple Mango Habanero Sauce · How it is used 6 tbsp as half of the braising liquid, plus 3 tbsp in the reduced juices

How hot is it The finished pork has a steady medium warmth, and you can make it milder with less finishing sauce or hotter with an extra spoonful on each slider.

Ingredients

For the Pork

• 3 1/2 lb boneless pork shoulder, cut into 3 large pieces
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tbsp neutral oil
• 1 medium yellow onion, thinly sliced
• 4 garlic cloves, smashed
• 6 tbsp Pineapple Mango Habanero Sauce
• 6 tbsp unsweetened pineapple juice
• 3 tbsp Pineapple Mango Habanero Sauce, for finishing

For the Slaw

• 3 cups finely shredded green cabbage
• 1/4 cup thinly sliced red onion
• 2 tbsp fresh lime juice
• 1/2 tsp kosher salt

For the Sliders

• 12 sweet slider rolls, split
• 2 tbsp unsalted butter, melted

Method

1. Heat the oven to 325F. Pat the pork dry, then season every side with the salt, pepper and cumin. Let it stand while the oven heats.
2. Heat the oil in a Dutch oven over medium-high heat. Brown the pork in batches for 3 to 4 minutes per side, until a dark crust forms. Transfer it to a plate.
3. Lower the heat to medium. Add the yellow onion and cook for 5 minutes, scraping the browned bits from the bottom. Add the garlic and cook for 30 seconds.
4. Stir together 6 tablespoons of Pineapple Mango Habanero Sauce and the pineapple juice. Return the pork to the pot and pour the mixture around it. Cover tightly and braise for 3 1/2 to 4 hours, turning the pieces once, until the pork reaches 195 to 205F and pulls apart with light pressure. It will be safely above the minimum temperature of 145F.
5. Move the pork to a rimmed tray and rest it for 20 minutes. Skim excess fat from the pot, then simmer the onions and braising juices over medium heat for 8 to 12 minutes, until reduced to about 3/4 cup and thick enough to coat a spoon.
6. Remove the pot from the heat and stir in the remaining 3 tablespoons of Pineapple Mango Habanero Sauce. Shred the pork, discard any large pieces of fat and toss the meat through the reduced juices until evenly coated.
7. Toss the cabbage, red onion, lime juice and salt in a bowl. Let the slaw stand for 10 minutes, then drain off any liquid collecting at the bottom.
8. Raise the oven to 375F. Fill the rolls with the pork and slaw, set the tops in place and brush them with melted butter. Bake on a sheet pan for 8 to 10 minutes, until the tops are lightly browned and the pork is hot.

One more thing

Make the pork up to three days ahead and refrigerate it in the reduced juices. Reheat it covered over low heat, adding a spoonful of water if the juices have tightened too much.

Questions people ask

Can I make pineapple habanero pulled pork in a slow cooker?
Yes. Brown the pork and onions first, then cook everything through the first 6 tablespoons of sauce on low for 8 to 9 hours or high for 5 to 6 hours. Reduce the cooking liquid in a saucepan before adding the final 3 tablespoons of sauce.

How spicy are these pulled pork sliders?
They have medium heat that builds after the pineapple and mango. Use 1 tablespoon of finishing sauce for a milder batch, or add more sauce to individual sliders for extra heat.

Can I make these game day sliders ahead of time?
Yes. Cook and shred the pork up to three days ahead, refrigerate it in an airtight container and reheat it to 165F before assembling. Mix the slaw and bake the sliders just before serving.

What does pineapple hot sauce do in pulled pork?
It seasons the braise while the pineapple acidity helps soften the pork and the mango gives the reduced juices body. Adding some sauce after reduction keeps the fruit flavor and habanero heat clear.

More with this sauce: Pineapple Mango Fish Tacos.