Pork Loin Slider Sandwiches

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 545, total fat 34 G., saturated fats 9 G., proteins 18 G., carbohydrates 42 G., fiber 2 G., cholesterol 47 mg, sodium 739 mg, sugar 9 G.

A whole pork loin is roasted on a bed of onions and pineapple in barbecue sauce. The perfectly juicy meat is then thinly sliced and served on buns with caramelized pineapple and onions, and a mound of fresh, crisp coleslaw. This magnificent combination of flavors will leave no one indifferent!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

1 pork loin (900 g), center cut, with fat cap
2 tsp coarse salt + more to taste
1 teaspoon freshly ground black pepper
0.5 cup coconut milk (stir before measuring)
0.5 cup barbecue sauce
2 tbsp. l. rapeseed oil
2 cups thinly sliced sweet onion
1.5 cups diced pineapple
12 Hawaiian slider buns, cut in half

cole slaw

2 cups finely shredded Chinese cabbage
1 cup thinly shredded red cabbage
0.5 tsp coarse salt
1/4 cup hot mayonnaise, recipe below, plus more as needed

Spicy mayonnaise

1 cup mayonnaise
1/4 cup coconut milk (stir before measuring)
1/4 cup Sriracha sauce
Juice of 1 lime

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork, barbecue sauce, Chinese cabbage (Napa), Pineapple, lime juice

Cooking the dish according to the recipe:

PorkPreheat oven to 190°C. Season the pork loin with salt and pepper on all sides.
In a small bowl, combine coconut milk and barbecue sauceSet aside. Heat oil in a 25 cm (10 in) cast iron skillet over medium-high heat until lightly smoking. Place the pork in the skillet, fat side down. Sear on all sides until golden brown, 2–3 minutes per side. Set the pork aside on a plate.

Add the onion and cook until softened and browned, about 2 minutes. Add the diced pineapple, then arrange the seared pork on top of the onion and pineapple. Pour some of the barbecue mixture over the pork, coating it, then ladle the remaining mixture into the pan, tossing it as much as possible with the onion-pineapple mixture. Place the pan in the oven and bake until the pork and onion are caramelized and the internal temperature of the meat reaches 145°F (63°C), 35–40 minutes. Let rest for 10–15 minutes.
cole slaw:

Combine all the cabbage in a bowl. Season with salt and mix well. Add the spicy mayonnaise, adding more if desired to coat the cabbage evenly. Set aside.
Slice the pork into thin rounds, then cut the rounds in half. Season the pork slices with salt. Heap 1 tablespoon of pineapple and onion on each bottom bun half, then top with 2-3 pork slices, followed by 1 tablespoon of coleslaw. Top with the bun tops. Serve immediately.
Spicy mayonnaise:
Yield: 1.5 cups

Combine mayonnaise, coconut milk, Sriracha sauce, and lime juice in a bowl and stir until smooth. Refrigerate until ready to serve, but no longer than a week.