Slow Cooker Kahlua Pulled Pork Sliders

Kahlua Pulled Pork with Pineapple Chutney and Spicy Mayo I read a fair amount of blogs on a regular basis. I look at many, many more sporadically. There’s definitely no shortage of food blogs out there. A week or so ago, Plain Chicken’s pictures from her trip to Epcot’s Food and Wine Festival showed up on my Facebook feed. Flipping through the many international offerings, I was jealous of her experience, to say the least. 

The one dish that really stood out to me was a pulled pork slider with pineapple chutney and spicy aioli. I decided if I couldn’t be at the festival myself, then I’d bring a little Epcot home to me. 

Kahlua Pork Slider (photo credit to I set about searching on Pinterest for the methods of creating this sandwich. The pulled pork, which could not be easier, came from The Sisters Cafe. The pineapple chutney came from The Cooking Bride. And finally my spicy mayo was based on this recipe for sweet and spicy aioli from Bare Root Girl. Since I couldn’t bring myself to use the raw egg used in traditional aioli, I subbed and used Trader Joe’s Reduced Fat Mayonnaise instead. Which truly is low-fat {and actually tasty} at only 3.5 grams of fat per serving.

The sliders were awesome, and the leftover pork, smothered in cheese and pineapple chutney made a killer quesadilla too. This meal was a particular favorite of my husband, who couldn’t stop raving about the combination. Probably the biggest “find” for us though was the frozen Trader Joe’s sweet potato fries I served with the sliders, paired with this spicy mayo. It was better than any restaurant version I’d ever had. The key with the fries is baking them way longer than the bag suggests. I baked ours at 450 degrees for about 35 minutes. I stirred them a couple of times throughout the baking time. That way, they come out truly crisp, almost like they’d actually been in a fryer. I highly recommend seeking out the fries to go with these sliders. You won’t be sorry…

Kahlua Pork Sliders with Pineapple Chutney and Spicy Mayo
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for the Kahlua pork
  1. 3 - 4 lb. pork roast
  2. 1 T. coarse salt
  3. 1 T. liquid smoke
for the pineapple chutney
  1. 1 c. apple cider vinegar
  2. 1/4 t. ground ginger
  3. 1/2 t. ground pepper
  4. 1/4 c. light brown sugar
  5. 3/4 c. golden raisins
  6. 1 (20 oz.) can pineapple tidbits, drained
  7. 2 T. vegetable oil
  8. salt to taste
for the spice mayo
  1. 3/4 c. Trader Joe's Reduced Fat Mayonnaise
  2. 1/2 lemon, juiced
  3. 1 t. honey
  4. 1 clove garlic, minced
  5. 1/4 t. ground chipotle powder
  6. 1/4 t. sweet paprika
  7. 1/4 t. cinnamon
  8. 1 t. course salt
  9. 1/4 t. black pepper
for serving
  1. King's Hawaiian Rolls
for the Kahlua pork
  1. Place pork in a slow cooker, sprinkle with salt and liquid smoke. Cover and cook on low at least 8 hours. Shred meat to serve.
for the pineapple chutney
  1. Heat oil in a sauce pan over medium heat. Add the rest of the ingredients, cider vinegar though pineapple. Bring to a simmer and cook for about 30 minutes, uncovered until most of the liquid has evaporated, stirring occasionally. Allow to cool before serving. Can be made several days ahead and stored, tightly covered, in the refrigerator.
for the spicy mayo
  1. Combine all ingredients in a bowl and mix well to combine. Can be made several days ahead and stored, tightly covered in the refrigerator.
to serve
  1. Split rolls. Top each with a generous amount of shredded pork, warmed pineapple chutney and spicy mayo. Serve with Trader Joe's sweet potato fries.
Foodtastic Mom