Oven-Braised Kalua Pork Mini Sliders

May 14, 2021 / By Foodland

Oven-Braised Kalua Pork Mini Sliders

"A local play on the southern classic pulled pork sliders. We jazz it up by using our very own Maika’i BBQ sauce and King’s Hawaiian sweet rolls!" - Chef Rebekah DeCosta, Senior Chef De Cuisine
Course Appetizer, Dinner, Main Course, Snack
Cuisine Pork
Servings 4 Servings


  • 5 pounds Boneless Pork Butt
  • 3 tablespoons Hawaiian salt
  • 0.5 tablespoon liquid smoke
  • 1 cup Maika’i Organic Everyday BBQ Sauce
  • King’s Hawaiian Rolls


  1. Preheat oven to 350F.
  2. Using a sharp knife, make shallow slits 1” apart across the top and bottom of the pork butt.
  3. Rub the pork butt with the liquid smoke and Hawaiian salt. Massaging the seasoning into the slits.
  4. Wrap the pork butt in aluminum foil tightly and place in a roasting pan with 6 cups of water.
  5. Bake for 5 hours or until fork tender.
  6. Allow to cool for about 15-30 minutes before removing pork from the foil (Be cautious of the steam).
  7. Remove pork butt from foil, transfer to a bowl and shred using forks.
  8. Cut the Hawaiian rolls and toast them in the oven at 350F for about 5-6 minutes.
  9. Mix kalua pork with 1 cup of Maika’i Organic Everyday BBQ Sauce (you can add more if you’d like) and then stuff them between the toasted rolls. Serve.
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