BBQ pulled pork slathered with OohNami! Sweet Chili Mustard Sauce and topped with pickled red onions and crispy jalapenos - all on toasted Hawaiian rolls.
Ingredients
- 1,365 g pork shoulder or pork butt
- 2 tablespoons canola oil
- 1 cup low-sodium chicken stock
- ¾ cup OohNami! Zesty Chili Mustard Sauce
- ¾ cup pickled red onions
- ¾ cup crispy jalapeños or crispy onions
- 12 Hawaiian slider rolls
Directions
- Preheat the oven
Preheat oven to 300°F. - Prepare the pork
Trim excess fat from the pork and cut into 4 pieces. - Sear the pork
In a Dutch oven over high heat, add canola oil.
Sear each piece of pork on all sides for 1–2 minutes per side, until deep golden brown. - Add liquids and sauce
Pour the chicken stock and ½ cup OohNami! Zesty Chili Mustard Sauce into the Dutch oven with the seared pork. - Braise the pork
Cover and bake for 3 hours.
Uncover and continue baking for 30–40 minutes, until the pork is tender, browned, and easily pulls apart with a fork.
Remove pork pieces from the pot and shred directly in the Dutch oven using two forks.
Mix in the remaining OohNami! Zesty Chili Mustard Sauce. - Assemble the sliders
Build each slider in the following order:
Slider bun heel
¼ cup Zesty Chili Mustard Pulled Pork (2 oz)
1 tablespoon pickled red onions
1 tablespoon crispy jalapeños or crispy onions
Slider bun crown