Pulled Pork Sliders with Spam and Tropical Slaw

Pulled Pork Sliders with Spam and Tropical Slaw takes around 5 hours and 34 minutes from beginning to end. This hor d'oeuvre has 606 calories, 51g of protein, and 22g of fat per serving. This recipe serves 8 and costs $3.22 per serving. This recipe is liked by 71 foodies and cooks. The Fourth Of July will be even more special with this recipe. This recipe from Foodnetwork requires kosher salt, kosher salt, chile pepper, and ground coffee. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is awesome. Users who liked this recipe also liked Pulled Pork Tacos with Tropical Slaw, Hawaiian Sliders with Tropical Slaw, and Chipotle Barbecue Pulled Turkey Drumstick Sliders with Brussels Spout Slaw.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 304 minutes



2 tablespoons ancho chile powder

1 3-pound boneless pork shoulder (Boston butt), cut into 4 pieces

1 Fresno chile pepper, seeded and thinly sliced

2 cups shredded coleslaw mix

12 Hawaiian sweet dinner rolls or potato dinner rolls, split

2 to 3 tablespoons ground coffee (preferably Kona coffee)

Kosher salt

Kosher salt and freshly ground pepper

1/4 cup packed light brown sugar

1 mango, diced (about 1 cup)

1 tablespoon molasses

1/2 pineapple, diced (about 2 cups)

2 tablespoons rice vinegar

1 bunch scallions (white and light green parts only), chopped

1 12-ounce can Spam, cut in half and sliced inch thick


slow cooker


slotted spoon

sauce pan


frying pan

Cooking instruction summary:

Make the pork: Combine the brown sugar, coffee, chile powder, 2 tablespoons water, the molasses, 1 1/2 tablespoons salt and a few grinds of pepper in a 6-quart slow cooker. Add the pork and toss to coat. Cover and cook on high until the pork is tender, 5 hours. Meanwhile, make the slaw: Combine the coleslaw mix, pineapple, mango, scallions, vinegar, chile and 1/2 teaspoon salt in a bowl; toss. Cover and refrigerate at least 2 hours. Transfer the pork to a bowl using a slotted spoon; let cool slightly. Strain the cooking liquid through a fine-mesh sieve into a saucepan; bring to a boil and cook until reduced by half, about 5 minutes. Shred the pork using two forks, then add the reduced cooking liquid and toss. Cover to keep warm. Assemble the sandwiches: Heat a medium nonstick skillet over medium heat. Add the Spam and fry until golden, 2 minutes per side. Serve the Spam, pulled pork and slaw on the rolls. Photography by Ryan Liebe

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