Description
Smoky slow-cooked kalua pork piled atop sweet Hawaiian slider buns, with a tangy BBQ spread, Monterey Jack cheese, and a heap of caramelized onions.
Ingredients
- 2 pounds Boneless Pork Shoulder Or Butt
- 1 Tablespoon Himalayan Pink Sea Salt
- 2 teaspoons Liquid Smoke
- ½ cups BBQ Sauce
- ¼ cups Sour Cream
- 12 Hawaiian Slider Buns
- 1 Large Yellow Onion, Sliced And Caramelized
- 1-½ cup Monterey Jack Cheese, Shredded
Preparation
1. With a knife, remove as much of the visible, hard fat as you can from the pork. Poke several holes in the pork with a fork. Cover completely with a thin layer of salt. Place in slow cooker, add liquid smoke, and cook for 8–10 hours on low.
2. With two forks, shred meat and remove as much of the leftover fat as you can during the shredding process.
3. Mix together BBQ sauce and sour cream in a small bowl and spread onto slider buns. Add meat, caramelized onions, and a layer of Monterey Jack cheese. Enjoy!
