Inspiration Guide

HAWAIIAN PULLED PORK SLIDERS

PREP: 10 MINUTES | TOTAL COOK TIME: 1 HOUR | PRESSURE BUILD: APPROX, 15 MINUTES | COOK: 45 MINUTES

PRESSURE RELEASE: QUICK | MAKES: 16 SLIDERS | ACCESSORIES: FOODI™ SMART THERMOMETER

BEGINNER RECIPE

DIRECTIONS

1 Rub pork shoulder with

/2 cup barbecue sauce.

Then place pork shoulder, pineapple chunks and

juice, and water in pot.

2 Place the Foodi™ Smart Thermometer in the

center of the thickest part of the meat (see

thermometer placement instructions on page

15). Close lid and move slider to PRESSURE.

Make sure the pressure release valve is in the

SEAL position.

3 The temperature will default to HIGH, which is

the correct setting. Select PRESET and choose

the PORK setting. Use the arrows to the left of

the display to select SHRED. Select PRESSURE

RELEASE and then select QUICK RELEASE.

Press START/STOP to begin cooking

4 Meanwhile, place the slaw mix, apple cider

vinegar, and mayonnaise in a large bowl and

toss until fully combined. Season to taste with

salt and pepper.

5 When cooking is complete and the steam is

released, move slider to either STEAMCRISP

or AIR FRY/STOVETOP to unlock the lid, then

carefully open it.

6 Add remaining barbecue sauce to pot and use

silicone-tipped tongs to shred the pork.

7 On the bottom half of each bun, layer pulled

pork and slaw. Place the top half of each bun on

the sliders and serve warm.

INGREDIENTS

/2 pounds boneless pork shoulder

1 cup prepared barbecue sauce, divided

1 can (8 ounces) pineapple chunks, juice reserved

/4 cup water

1 bag (16 ounces) shredded slaw mix

2 tablespoons apple cider vinegar

/2 cup mayonnaise

Kosher salt, as desired

Ground black pepper, as desired

16 potato slider rolls

40 Mains

MAINS