Grilled Kalua Pork Sliders (Hawaiian Style) | Arteflame

Introduction

There is nothing quite like the smell of sweet, smoky pork drifting through the backyard to signal that summer has officially arrived. These Hawaiian Grilled Kalua Pork Sliders are a total sensory transport—one bite of the melt-in-your-mouth meat, paired with the char of fresh pineapple and the crunch of tangy slaw, and you are instantly whisked away to the islands. It is messy, sticky, and incredibly satisfying comfort food that brings everyone to the table.

Why You Will Love This Recipe

What makes this dish a permanent rotation in my home is the incredible balance of flavors. You get that authentic savory-salty kick from the Alaea salt, perfectly offset by the natural sweetness of the grilled pineapple and King’s Hawaiian rolls. Plus, using the Arteflame allows you to sear, toast, and roast everything in one go, creating a communal cooking experience that is as fun as eating the final result.

Kitchen Wisdom

• Manage Your Heat Zones: The sugars in the Hawaiian rolls burn fast! Toast them on the cooler outer edge of your grill plate, keeping the high heat in the center for caramelizing the pineapple.
• Shred While Hot: Pulling the pork apart is much easier when the meat is still warm. If it has cooled down, the fat solidifies, making it harder to get that perfect texture.

Make It Your Own

No pork shoulder on hand? This recipe works beautifully with boneless chicken thighs for a lighter, faster version. Also, if you can't find traditional Hawaiian Alaea salt, a coarse pink Himalayan salt makes for a fantastic substitute without losing that essential texture.

Ingredients

For the Kalua Pork

• 3-4 lb Pork shoulder (Boston butt), boneless or bone-in
• 1.5 tbsp Hawaiian Alaea Sea Salt (or coarse sea salt)
• 1 tbsp Liquid smoke (hickory or mesquite)
• Banana leaves (optional, for wrapping and authenticity)

For the Slaw & Assembly

• 1 pack (12 count) King’s Hawaiian Sweet Rolls
• 1 fresh Pineapple, peeled, cored, and sliced into rings
• 2 cups Coleslaw mix (shredded cabbage and carrots)
• 1/2 cup Mayonnaise
• 1 tbsp Apple cider vinegar
• 1 tbsp Honey or sugar
• Salt and pepper to taste
• 4 tbsp Unsalted butter, melted (for brushing buns)
• Your favorite BBQ sauce (optional)

Instructions

Step 1: Prepare the Grill and Pork

1. Start your Arteflame grill by building a medium-sized fire in the center. Allow the cooktop to heat up. You want a medium-high heat zone for searing and a cooler zone for slow roasting if you aren't using a pre-cooked method.
2. While the grill heats, pierce the pork shoulder all over with a fork. Rub the liquid smoke over the entire surface of the meat.
3. Massage the Hawaiian Alaea sea salt generously into the pork. If using banana leaves, wrap the seasoned pork tightly in the leaves, then wrap that bundle in heavy-duty aluminum foil.

Step 2: Cook the Pork

1. Place the foil-wrapped pork packet on the flat cooktop, away from the direct center fire, or place it on the grill grate riser if you have one.
2. Allow the pork to cook for 3 to 4 hours, turning occasionally to ensure even heat distribution. You are looking for an internal temperature of about 200°F (93°C) where the meat pulls apart easily.
3. Once tender, remove from the grill, carefully open the packet (watch out for steam), and shred the pork using two forks. Discard any large pieces of fat.

Step 3: Grill the Pineapple and Prepare Slaw

1. While the pork rests, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper in a bowl. Toss the coleslaw mix in the dressing and set aside.
2. Place the fresh pineapple rings directly on the hot flat-top surface of the Arteflame.
3. Sear the pineapple for 2-3 minutes per side until you see beautiful caramelization and grill marks. Remove and cut into quarter-sized pieces to fit the sliders.

Step 4: Toast the Buns

1. Slice the entire pack of Hawaiian rolls in half horizontally (keeping them connected if possible, or separate them).
2. Brush the cut sides generously with melted butter.
3. Place the buns cut-side down on a cleaner, medium-heat section of the Arteflame cooktop. Toast for 1-2 minutes until golden brown and slightly crispy.

Step 5: Assemble the Sliders

1. Place a generous amount of shredded Kalua pork on the bottom half of the toasted buns.
2. Drizzle with BBQ sauce if desired.
3. Top the pork with a piece of grilled pineapple and a scoop of the tangy coleslaw.
4. Place the top bun on and secure with a toothpick if needed. Serve immediately while warm!

Tips

To get the most out of your Arteflame experience, remember that heat management is key. The center of the cooktop is the hottest, while the outer edges are cooler. When toasting the Hawaiian sweet rolls, stick to the outer edges to prevent the sugar in the bread from burning too quickly. The sugars in the pineapple, however, love the higher heat near the center to get that perfect caramelized char.

If you cannot find authentic Hawaiian Alaea sea salt, standard coarse sea salt or pink Himalayan salt is a decent substitute, though you will miss a slight earthy undertone provided by the volcanic red clay in the traditional salt. Additionally, if you are short on time, you can pressure cook the pork indoors beforehand and finish it on the Arteflame flat top. Simply throw the shredded pork on the hot griddle with a little oil to crisp up the edges—this "crispy skin" texture adds a whole new dimension to the slider.

Variations

These sliders are incredibly versatile and can be adapted to suit various flavor preferences. While the traditional recipe relies on the simplicity of salt and smoke, you can easily dress these up to surprise your guests. Here are a few ways to twist the recipe:

• Spicy Kick: Add sliced jalapeños or a splash of sriracha into the coleslaw mixture for heat that cuts through the rich pork.
• Cheesy Melt: Place a slice of Swiss or Havarti cheese on the pork while it is finishing on the grill to let it melt before assembling.
• Asian Fusion: Swap the BBQ sauce for Hoisin sauce and add cilantro to the slaw for a savory, Eastern twist.
• Chicken Swap: Use boneless chicken thighs instead of pork shoulder; the cooking time will be significantly shorter, but the smoky flavor profile remains delicious.
• Root Beer Glaze: Mix a little root beer into your BBQ sauce and reduce it on the grill for a sticky, sweet glaze that pairs perfectly with the pork.

Best pairings

A dish this rich and tropical deserves beverages and sides that complement the island vibes. Since the Kalua pork is savory and salty, and the pineapple adds sweetness, you want pairings that provide balance. Acidic or crisp sides work best to cleanse the palate between bites of the rich meat.

• Tropical Drinks: A classic Mai Tai, Piña Colada, or a crisp lager beer are the perfect liquid companions.
• Grilled Veggies: Use the Arteflame to grill sweet onions or bell peppers alongside the pineapple.
• Potato Salad: A creamy Hawaiian-style macaroni salad or a vinegar-based potato salad creates a traditional "plate lunch" feel.
• Sweet Potato Fries: The earthiness of sweet potatoes matches the pork perfectly, especially when dusted with a little paprika.

Conclusion

Creating authentic Hawaiian Grilled Kalua Pork Sliders on your Arteflame grill is more than just preparing a meal; it is about crafting an experience. The combination of the smoky, tender pork with the bright acidity of the pineapple and the crunch of the slaw creates a bite that is perfectly balanced and utterly addictive. The Arteflame makes the process seamless, allowing you to toast, sear, and warm everything on a single surface, bringing people together around the fire.

Next time you want to impress your friends or simply treat your family to a tropical getaway without leaving home, give this recipe a try. It is straightforward enough for a weeknight dinner but impressive enough for a weekend celebration. Don't forget to snap a photo of your beautiful sliders against the backdrop of the open fire—Aloha and happy grilling!