These shareable sliders deliver all the oversized fun of a 6-foot deli sub, but with DIY bragging rights. A full slab of Hawaiian rolls is cut in half through the equator to form the base of a super-sandwich piled high with fork-tender pork adobo and a pickle-y mixture of daikon and cucumbers inspired by Filipino achara. Toasting the rolls is key, as it ensures they can sop up plenty of vinegary juices without falling apart.
Make game day—or any day, really—easy on yourself by cooking the pork a day ahead and assembling the sandwiches right before serving. Just cool to room temperature before storing in the fridge and gently rewarm the mixture and quickly strain the pork from the liquid before adding to the rolls. You don’t want the pork completely dry but you don’t want to sog out the bread either. Serve extra juices as a dip for the sliders.
Don’t want sandwiches? Make the pork adobo and serve with rice. Need a pork alternative? Use chicken or try it with young green jackfruit for a vegetarian version.
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What you’ll need
Dutch Oven
$100 $80 At Amazon
Tongs
$19 At Amazon
Fine Mesh Strainer With Arms
$17 $11 At Amazon
Serrated Knife
$54 At Korin
Small Saucepan
$160 $146 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Recipe information
Total Time
2 hours 30 minutes
Yield
Makes 12
Ingredients
Pork
Pickles and Assembly
Preparation
Pork
Step 1
Pat 3 lb. boneless pork shoulder (Boston butt), cut into 4 equal pieces, dry and sprinkle all over with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and 1 tsp. freshly ground black pepper. Heat 2 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Cook pork, turning occasionally, until deep golden brown, 12–14 minutes.
Step 2
Add 1 medium onion, quartered, 1 head of garlic, cloves finely chopped, 4 dried bay leaves, 1¼ cups unseasoned rice vinegar, 1 cup soy sauce, and 1 cup water to pot. Bring to a boil. Reduce heat, cover, and simmer, turning pork occasionally, until meat shreds easily, 1½–2 hours. Remove from heat.
Step 3
Transfer pork to a plate. Strain braising liquid through a fine-mesh sieve into a medium bowl; discard solids. Return liquid to pot. Using 2 forks, shred meat into bite-size pieces; return to pot. Cover and keep warm.
Do ahead: Pork can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low until warm.
Pickles and Assembly
Step 4
While the pork is braising, place 6 oz. daikon, peeled, halved or quartered lengthwise if large, thinly sliced, 3 Persian cucumbers, thinly sliced, and one 1" piece ginger, peeled, finely chopped, in a small heatproof bowl or 1-pint jar. Bring 1 cup unseasoned rice vinegar, ¼ cup sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. crushed red pepper flakes, and ½ cup water to a bare simmer in a small saucepan, stirring to dissolve sugar. Pour brine over vegetables and let cool.
Step 5
Heat broiler. Using a long serrated knife and leaving rolls attached on the sides, slice entire slab of one 12-oz. package King’s Hawaiian Sweet Rolls horizontally through the equator. Place top and bottom halves, cut side up, on a large rimmed baking sheet and broil until golden brown, 1–2 minutes. Spread cut sides with ½ cup mayonnaise and transfer bottom half to a platter.
Step 6
Using tongs, remove pork from braising liquid, letting excess drip back into pot, and heap on bottom half of rolls; pour liquid into a small bowl. Top pork with drained pickles; close up with top half of rolls.
Step 7
Serve with braising liquid alongside for dipping or drizzling. (Made for letting guests pull apart as desired, but you can cut into individual sliders if preferred.)
Do ahead: Pickles can be made 1 week ahead. Cover and chill.
Recipe notes
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