Hawaiian Pork Sliders
Juicy seasoned pork patties with ginger, garlic, and green onion, topped with a sweet pineapple BBQ glaze and served on toasted Hawaiian rolls. Ready in under 45 minutes.
Servings: 12 sliders
Ingredients
For the patties:
- 2 pounds ground pork
- 1/2 cup yellow onion grated
- 3 tablespoons green onion sliced thin (about one small bunch)
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 ounce pineapple juice from a 3 oz portion, divided
- 2 tablespoons BBQ sauce from 3/4 cup, divided
For the pineapple BBQ sauce:
- 2 ounces pineapple juice remaining
- Approximately 1/2 cup plus 2 tablespoons BBQ sauce remaining
For assembly:
- 1 package Hawaiian slider rolls 12 count
- Neutral oil for pan-searing if using stovetop method
- Sliced green onions for garnish
Instructions
- Make the patties. In a medium mixing bowl, combine ground pork, grated onion, green onion, ginger, garlic, salt, pepper, 1 ounce pineapple juice, and 2 tablespoons BBQ sauce. Gently mix until just combined. Divide into 12 portions (about 3 ounces each) and shape into round patties slightly larger than the slider buns. Refrigerate for at least 15 minutes.
- Make the pineapple BBQ sauce. In a small bowl, whisk together the remaining 2 ounces pineapple juice and remaining BBQ sauce. Set aside.
- Toast the rolls. Preheat oven to 300°F. Slice the slider rolls lengthwise, keeping the sheet intact. Place cut-side up on a 9x13 baking sheet and toast for 5-10 minutes until warmed through and lightly golden. Remove, place tops back on bottoms, and separate into individual rolls.
- Cook the patties (pan-seared method). Heat a 12-inch heavy skillet (cast iron works great) over medium-high heat. Add a drizzle of neutral oil, then add 6 patties. Cook undisturbed for 3 minutes, flip, and cook another 2-3 minutes until cooked through (internal temp of 160°F). Repeat with remaining patties.
- Cook the patties (grilled method). Preheat grill to medium-high heat. Place patties on the hot grill and cook for 3-5 minutes. Flip and cook another 3-4 minutes until internal temperature reaches 160°F. Optional: Brush with pineapple BBQ sauce during the last 2 minutes for a caramelized glaze.
- Assemble the sliders. Place each cooked patty on a toasted Hawaiian roll. Top with pineapple BBQ sauce and garnish with sliced green onions. Serve immediately.
Notes
- Don't overmix the meat. Gently combine ingredients until just mixed. Overworking makes patties dense and tough.
- Shape patties larger than the buns. They shrink while cooking, so start slightly wider than your rolls for the best fit.
- Chill before cooking. Even 15 minutes in the fridge helps patties hold their shape and cook evenly.
- Save BBQ brushing for the grill. Brushing sauce on patties while pan-searing causes smoking. For stovetop cooking, add sauce after or serve on the side.
- Internal temperature. Ground pork should reach 160°F for food safety. Use an instant-read thermometer if unsure.
- Top with slaw for the full experience. Coleslaw adds crunch and tang that pairs perfectly with the sweet glaze.
- Grilled pineapple option. After cooking patties, grill pineapple rings or slices until caramelized. Serve alongside or on top of sliders.
- Protein swap. Ground turkey or chicken works but will be slightly drier. Add a tablespoon of olive oil to the mixture for moisture.
- Storage. Refrigerate cooked patties in an airtight container for up to 3 days. Assembled sliders can also be refrigerated but rolls may soften.
- Freezing. Cooked patties freeze well for 2-3 months. Wrap tightly and thaw overnight before reheating.
- Reheating. Microwave patties at 50% power for 3-4 minutes. For assembled sliders, use a toaster oven at 225°F for 5-10 minutes.
- Make-ahead for parties. Form patties up to 24 hours ahead and refrigerate. Make the sauce ahead too. Toast rolls just before serving.
Nutrition
Calories: 320kcal | Carbohydrates: 24g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 390mg | Potassium: 278mg | Fiber: 2g | Sugar: 8g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
