10slicesof Hawaiian sliced bread or other thicksweet sliced bread
Pulled Pork ingredients:
1lbboneless pork shoulder
½cupapple cider vinegar
1 6-ozcan tomato paste
1 6-ozcan pineapple juice
Pineapple Slaw ingredients:
½cuppineapple cut into very small cubes
¼cupred cabbagevery thinly sliced
1tablespoonfinely chopped cilantro or parsley
To make the pulled pork:
Salt and pepper the pork on all sides.
In a large bowl, combine remaining pulled pork ingredients (onion through pineapple juice) to make the sauce.
Add pork to a slow cooker, then pour sauce over the pork and mix until pork is fully coated.
Cook in the slow cooker on high for 4 hours.
To make the slaw:
In a large bowl, combine all slaw ingredients and mix well. Refrigerate while the pulled pork cooks.
Assemble the sliders:
Preheat oven to 350 degrees.
Using a round cookie or pastry cutter (about 2- ½” in diameter), cut out two circles from each slice of bread.
Place bread rounds on a baking sheet in one layer and bake until lightly toasted, about 5 minutes. Remove from oven.
Top each baked bread round with about one tablespoon of pulled pork, then top with about one tablespoon of pineapple slaw.
Serve hot or cold.
Note: you will likely have some pulled pork and pineapple slaw leftover. These can be refrigerated and kept in an airtight container for 2-3 days. Enjoy the leftovers with full slices of Franz Hawaiian bread for delicious lunch sandwiches!
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