bonappetit5.0
Pork Adobo Pull-Apart Sliders
All the oversized fun of a 6-foot deli sub, but with DIY bragging rights. Bonus: The pork shoulder can be made in advance.
👥 12 Servings👤 Amelia Rampe📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
- ●saucepan
- ●baking sheet
- ●knife
📝 Preparation Steps
1
Pork
2
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.
. boneless pork shoulder (Boston butt), cut into 4 equal pieces3 lb. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. vegetable oil2 Tbsp
3
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.
medium onion, quartered1head of garlic, cloves finely chopped1dried bay leaves4¼ cups unseasoned rice vinegar1unseasoned rice vinegar1 cupsoy sauce1 cup
4
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.
5
Pickles and Assembly
6
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.
. daikon, peeled, halved or quartered lengthwise if large, thinly sliced6 ozPersian cucumbers, thinly sliced31" piece ginger, peeled, finely chopped1¼ cups unseasoned rice vinegar1unseasoned rice vinegar1 cup. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
7
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.
12-oz. package King’s Hawaiian Sweet Rolls1
8
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.
9
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.
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