Hawaiian Sliders with homemade slaw

Hawaiian Pork Sliders with Slaw and Island Sauce

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Hawaiian Sliders with homemade slaw

Hawaiian Pork Sliders with homemade slaw and dressing

This is a perfect meal for any occasion.  Terrific to make ahead for a crowd, or for dinner tonight.    A sweet roll, layered with fabulous marinated tender and moist meat, a refreshing slaw with just the right amount of seasoning and then topped with an amazing Island Sauce. 

Hawaiian Pork Slider with Slaw and Island Sauce
1/4 cup orange juice
1/4 soy sauce
1/3 cup water
1/4 cup packed brown sugar
1 tsp. chicken bouillon
3 Tbl. seasoned rice vinegar
2 Tbl. sesame oil
1/4 tsp. Montreal Steak Seasoning
1 Tbl. minced garlic
3” piece of fresh ginger root
1 – 1 ½ lb. pork tenderloin
2 tsp. cornstarch
10-12 mini Hawaiian-style sweet rolls, halve horizontally

3 cups coleslaw mix (can use thin sliced head of cabbage also)
3 Tbl. seasoned rice vinegar
1 tsp. sesame oil
¼ tsp. Emerill’s Original Seasoning
¼ tsp. Montreal Steak Seasoning
2 thinly sliced green onion

Prepare the pork –
In a gallon zip lock bag, mix together the orange juice, soy sauce, water, brown sugar, bouillon, rice vinegar, sesame oil, steak seasoning, garlic and ginger root. Squish and mix well. Add the pork loin to the bag and refrigerate 2-8 hours. Flip over occasionally. Hawaiian Sliders 1
Hawaiian Sliders 2When ready to bake the pork loin, preheat the oven to 425 degrees. Remove the pork from the marinade (RESERVE the marinade) and place the meat into a foil lined baking dish.Hawaiian Sliders 3

Place the baking dish in the oven and bake approx. 25 minutes per pound. Cook until the internal temperature reads 145 degrees. Allow meat to rest 10 minutes. Hawaiian Sliders 4
Hawaiian Sliders 5Meanwhile, while the meat is cooking, prepare the slaw – *If using whole cabbage, slice about 1/4 of the purple and 1/4 of the green thin.
Hawaiian Sliders 6

In a small bowl whisk well together the rice vinegar, sesame oil, Emerill’s and steak seasoning.
In a medium bowl, combine the coleslaw mix, or sliced cabbage, and the green onions. Pour the rice vinegar mixture over the cabbage and toss well.
Allow it to sit, covered, in the refrigerator while the pork is cooking to allow the flavors to marry. Hawaiian Sliders 7
Hawaiian Sliders 8

To make the Slider Sauce – In a blender pour in the marinade and the cornstarch. Blend well.Hawaiian Sliders 9
Hawaiian Sliders 10Pour the blended mixture into a large pan (the mixture foams and bubbles) and bring to a boil over medium to high heat.Hawaiian Sliders 11Reduce the heat and simmer until the sauce thickens and you have a trail when you run a finger through the sauce. Be careful not to burn yourself. Hawaiian Sliders 12
Hawaiian Sliders 13

Remove from the heat and allow to sit while preparing the meat.
If a ‘skin’ forms, simply stir. If sauce becomes too thick, thin with chicken broth or water and bouillon.   When the pork is cooked and has sat for 10 minutes, slice into 1/4” – 1/3” slices.
*Keep the juices from the baking pan.
For leftovers, or if you are making this step ahead, put meat into a zip-lock baggie along with the juices from the baking pan. This will keep the meat moist and tender. Hawaiian Sliders 16
Hawaiian Sliders 17
To assemble the Hawaiian Pork Slider: Place the split sweet roll on a plate.
Lay on slices of meat, then slaw and drizzle the slider sauce over the top. Enjoy!Hawaiian Slider 2

Carrie’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2014
Recognize a blessing and be a blessing today.

Pineapple Dream Bars

Pineapple Dream Bars

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Pineapple Dream Bars

Pineapple Dream Bars

Dream of ocean breezes and sandy beaches?  These amazing and popular bars will make the top of your ‘to make’ list after one try.

Beginning with a cake mix, adding in a few other ingredients, it’s hard to guess it’s not completely from scratch. 

The filling has cream cheese…that says it all.

And then the topping is a fabulous glaze that brings it all together so you’ll think you hear ukulele’s playing.  

Come on and let’s make these bars up real quick together by clicking over to the next page.

Pineapple Dream Bars



1 white or yellow cake mix

1/2 cup butter or margarine

1 egg



8 oz. pkg. cream cheese, softened

2 Tbls sugar

2 Tbls milk

1 tsp vanilla

1 egg

20 oz. can crushed pineapple, drained


1  1/2 cup powdered sugar

1 tsp vanilla

3 – 6 tsp milk


To begin, drain the pineapple very well, moving it with a spatula to help get out all the juice possible. Pineapple Dream Bars The pineapple needs to be pretty dry, so allow it to sit as you make up the rest of the recipe.Pineapple Dream Bars Preheat oven to 350 degrees.

Combine the mix cake mix, butter and egg together.Pineapple Dream Bars Press lightly into a pan that has been lined with parchment/ coated with spray release. 

Notice I divide the dough into thirds to help me make it even in the pan more easily.Pineapple Dream Bars

In a separate bowl, beat cream cheese, sugar, milk, vanilla, egg and well drained pineapple until smooth. Pineapple Dream Bars Spread pineapple mixture over the base. Pineapple Dream Bars Bake 25 – 30 minutes until the edges are fairly brown and the center is set firm.  

Cool completely.Pineapple Dream Bars

Mix the powdered sugar, vanilla, and milk together in a small bowl.

Drizzle the glaze evenly over cooled dessert. 

Refrigerate at least 2 hours and cut into bars.

Store in refrigerator. Pineapple Dream Bars

Copyright Carrie Groneman, A Mother’s Shadow, 2014.

Recognize a blessing and be a blessing today.