Kalua Pork Sliders with Pineapple Chutney and Spicy Mayonnaise

Kalua Pork

1 boneless pork shoulder, 4-pounds (also called boneless pork butt)

Coarse salt, freshly ground black pepper, to taste

15 dinner-roll sized Hawaiian style buns

Pineapple Chutney

1 pound diced pineapple

1 large sweet yellow onion, diced

½ small red bell pepper, diced small

¼ teaspoon hot red pepper flakes

1 cup rice vinegar

½ cup white vinegar

¼ cup brown sugar

1 tablespoon minced garlic

1 tablespoon finely grated fresh ginger

Coarse salt, to taste

Spicy Mayonnaise

6 tablespoons mayonnaise

2 tablespoons sriracha (hot chili-garlic sauce)

2 teaspoons white vinegar

Coarse salt, to taste

Cut pork into two equal pieces; season with salt and pepper. Place pork in a slow cooker, cover and cook on lowest setting for 8-10 hours, until meat shreds easily with a fork. Remove meat from slow cooker, reserving drippings. Shred meat, adding drippings as needed to moisten.

For the chutney: Combine all ingredients in a large saucepan over medium-high heat; bring to a boil. Lower heat to medium-low and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1½ to 2 hours.

For the mayonnaise: Combine all ingredients in a small bowl, stirring until combined.

To serve: Cut rolls in half. Place warm pulled pork on bottom of roll. Place chutney on top and drizzle spicy mayo over chutney. Top with second half of roll. Serve warm.

Serves 15.

From the Hawaii booth at the 2012 WDW Epcot Food & Wine Festival