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Huli Huli Smoked Pork Sliders
Servings:
6-8
Ingredients
For the Pork:
1 8-12 lb. bone-in pork shoulder, trimmed and scored • CK Mondavi & Family Grigio (for injection, spritz and braising
liquid)
2 T. mayonnaise
Kosher salt and cracked black peppercorn, to taste
1 T. granulated garlic
1 T. paprika
3 T. brown sugar
1 cup chicken stock • Huli Huli Sauce, recipe on next page • Hawaiian-style Slaw, recipe on next page
Tomato, thinly sliced
Brioche sesame buns or King’s Hawaiian roll
For the Huli Huli Sauce:
1 cup organic ketchup
½ cup pineapple juice
2 T. toasted sesame oil
3 T. rice vinegar
1 tsp grated fresh ginger
2 large garlic cloves, minced
2 T. soy sauce
2 teaspoons sriracha
Orange zest
Salt and pepper, to taste
For the Hawaiian-style Slaw:
1 Small purple and white cabbage, finely chopped
3-4 carrots, shaved and stem leaves chopped
4-6 cloves garlic, minced
1 T. grated ginger
2 jalapeno pepper, seeds removed and finely minced
1 cup pineapple, chopped
Orange zest
1⁄3 cup avocado oil
3 T. rice wine vinegar
Salt and pepper, to taste
Sesame seeds, optional
Preparation
Setup smoker in a 2-zone fashion and adjust the top and bottom vents until the grill settles near 275F. Inject the pork shoulder with CK Mondavi Pinot Grigio. Apply mayo binder and season aggressively with salt, pepper, garlic and brown sugar. Place on the smoker over indirect heat. Turn the roast and spritz intermittently with CK Mondavi Pinot Grigio. At 160F internal temperature, place in an aluminum foil pan, fill with chicken stock and CK Mondavi Pinot Grigio, then cover and slowly braise until 205F internal temperature, around 2-3 hours.
Meanwhile, prepare the Huli Huli Sauce as follows. Whisk together all ingredients in a small saucepan over medium-high heat. Reduce until the sauce is thick enough to coat the back of a spoon.
Make the slaw by prepping as noted in ingredients then combine together and season to taste. You can make the slaw ahead if you like--just refrigerate and drain before serving.
Remove the braising pork shoulder from the heat and set aside to rest for at least 15 minutes. Shred the pork by hand, fold in with the braising liquid, and top with the barbecue sauce.
Build the sandwich by laying a pile of pulled pork atop a brioche bun or King’s Hawaiian roll layered with sliced tomato. Dress with slaw and a huli huli sauce-slathered bun, then devour.