Kalua Pork Sliders at the Epcot Food & Wine Festival

Kalua Pork Sliders at the Epcot Food & Wine Festival

We love trying traditional dishes from all over the world! That is why we love when the Epcot International Food and Wine Festival comes around each year... we get a worldly taste experience all month long. We have compiled several recipes for dishes that are being served at this years festival. You can find these Kalua Pork Sliders in the Hawaii Marketplace. It is pure DELICIOUSNESS!

Kalua Pork Sliders with Pineapple Chutney and Spicy Mayonnaise

on Pineapple-Brioche Buns

Makes about 15 sliders


Kalua Pork

1 (4-pound) boneless pork shoulder (also called boneless pork butt)

1 large organic banana leaf, cut in half widthwise, optional

Coarse salt, freshly ground black pepper, to taste


Brioche Rolls

1/3 cup warm (110°F) water

1/2 teaspoon active dry yeast

3 eggs

2 egg yolks

1/2 cup drained crushed pineapple

1/4 cup sugar

3 1/2 to 4 1/2 cups all-purpose flour

3/4 cup butter, softened

1 egg white

2 tablespoons water


Pineapple Chutney

1 pound diced pineapple

1 large sweet yellow onion, diced

1/2 small red bell pepper, diced small

1/4 teaspoon hot red pepper flakes

1 cup rice vinegar

1/2 cup white vinegar

1/4 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


For kalua pork:

  1. Cut pork into 2 pieces; season with salt and pepper and wrap each piece in a banana leaf half.

  2. Place pork in a slow cooker. Cover and cook on lowest setting for 8 to 10 hours, until meat shreds easily with a fork.

  3. Remove meat from slow cooker, reserving drippings. Discard banana leaves, if using. Shred meat, adding drippings as needed to moisten.


For brioche rolls:

  1. Combine water and yeast in bowl of electric mixer fitted with dough hook attachment. Stir to dissolve yeast; set aside for 5 minutes, until mixture begins to bubble slightly. Add egg yolks, eggs, pineapple, and sugar. Add 3 1/2 cups flour and knead with dough hook until a dough forms; add butter, kneading until dough is combined. Add remaining 1 cup flour, a bit at a time, until dough pulls away from sides of the bowl. (You may not use all remaining flour.)

  2. With lightly floured hands, pull dough into pieces slightly larger than a golf ball. Roll into smooth balls, and place on baking sheet lined with parchment paper. Cover with a clean kitchen towel; set aside in a warm place to rise until doubled in size, about 1 hour.

  3. Preheat oven to 350°F. Whisk together egg white and 2 tablespoons water. Brush on tops of rolls. Bake until deep golden brown, about 20 to 25 minutes.


For pineapple 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 1 1/2 to 2 hours.


For spicy mayonnaise:

Combine all ingredients in a small bowl, stirring until combined.


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

What to drink: Pair this with a refreshing Aulani Sunrise cocktail (recipe in Cocktails).

For more information on the 2014 Epcot International Food and Wine Festival click HERE!


by Craig Chapman