I know I have mentioned that I have an entire family of amazing cooks, and my aunt is definitely no exception. Her homemade noodles? They are to die for, seriously. A year or two ago, my aunt sent me a recipe binder to put all of the family’s recipes in. She had made my brother one a few years earlier so I got his, made copies of all of the recipes in it (they were a mix of my mom and her’s recipes) and then I started going through my mom’s own recipe box and got my hands on pretty much every recipe she had (case in point here and here).
Anyway, the other day when I was flipping through the recipes, I came across a favorite of my aunt’s: scallop sliders. The crunchy coleslaw and onions mixed with that tender scallop, ugh. So good. I decided to take that recipe and transform it into a similar, but different slider and that’s where the Kalua pig came in.
When I saw Tekesha’s post about the Kalua pig I knew I had to make it. In fact, when my parents were in town, they treated me to a nice grocery shop and liquid smoke was at the top of my list. Takesha even suggested using the Kalua pig in a sandwich with some coleslaw, so I knew these sliders would be the perfect transformation of the scallop sliders that I have loved for years. The pork is smoky and woody and so tender – it is the perfect complement to the crispness of the coleslaw and the crunchy onion rings. These sliders aren’t hard at all to make, and you’ll definitely have leftover Kalua pig which you can use however you want, and trust me you’ll want some extras of it for later.
Kalua Pig Sliders with Coleslaw and Fried Onions
Kalua pig, recipe here
1 medium yellow onion
Flour, for frying
Salt and pepper, to taste
Oil, for frying
1/2 bag of coleslaw + dressing
1 tsp ginger, minced
1 tsp sesame oil
1/4 cup mayonnaise
1 Tbsp adobo sauce
12 Hawaiian rolls
After you have made the kalua pig, begin by slicing the onion into thin rings. Toss them in the flour with salt and pepper. In a large skillet, heat enough oil to cover the bottom of the pan over medium high heat. Fry the floured onions and drain. Season with salt as soon as they come out of the skillet.
Combine the coleslaw, ginger, sesame oil, and dressing in a bowl. Set aside.
In another small bowl, combine the mayonnaise and adobo sauce.
Toast the rolls on a grill or cast iron skillet. Spread the mayo on each roll and layer the kalua pig, coleslaw, and fried onions on top. Serve immediately.
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Woo hoo!! These look EXCELLENT! Thanks for the links!! 🙂
Thank you!! It’s all in the pork – trust me – the BEST recipe ever!! You’re welcome! 🙂
which adobo sauce did you use? brand?
Hi there! I used Embasa brand chipotles. Hope that helps!
Did you puree everything from the can to add into the mayo? Thanks so much!
I took one of the peppers and chopped it up and then added a little of the sauce in the can (it was a little more than a tablespoon) and puréed that with the mayo. It really depends on your spice tolerance. I like things pretty spicy, but if you like things mild or haven’t tried chipotles before, then I’d suggest only adding a tablespoon of the sauce (it’ll make sense when you open the can- there are peppers, but also “sauce” inside) and add it to the mayo and you can increase the heat by adding more as you see fit. You’ll definitely have half/more than half of the can left- mine was a 7oz can- but there are many recipes online to use the rest up- and they keep for awhile in the fridge in an air tight container. Let me know if you have any more questions! 🙂
Thank you!! 🙂