Nothing says game-day celebration quite like a platter of sweet-savory luau pork sliders hot off the tailgate grill. Drawing on the Date Night Doins recipe and the grill-side walkthrough from the video transcript, the following guide walks you through everything from shopping list to first juicy bite, so you can re-create that tropical-meets-barbecue flavor wherever you park the truck.
The flavor starts with a one-pound batch of ground pork blended with pantry staples that lean Hawaiian: well-drained crushed pineapple folds moisture and gentle sweetness into the meat while two tablespoons of finely crushed seasoned crackers add a light crunch and help the patties hold together. That hint of fruit and cracker spice gives each bite the breezy profile that makes these sliders a hit at outdoor gatherings.datenightdoins.com
Ingredients: Luau Pork Sliders Go Tailgating
- 1 lb. Ground Pork
- 2 Tablespoons crushed pineapple, well drained
- 2 Tablespoons crushed crackers, we liked the type with black pepper
- 1 Tablespoon Chef of the Future Coconut Curry Seasoning Rub
- 1 teaspoon ground ginger
- 6 slider rolls, we like sourdough
- Asian slaw mix with ¼ cup added drained crushed pineapple
Set your pellet grill or any portable cooker to a steady four-hundred degrees Fahrenheit and let it fully heat while you form the patties. Aim for eight small, even rounds; press a slight dimple in the center of each so they cook flat. When the grill grates are ripping hot, lay the patties down and keep the lid closed to trap the heat. A quarter-turn after two and a half minutes lays on those cross-hatched sear marks and prevents sticking. At the five-minute mark, flip each patty once, wait another two and a half minutes, then give the final quarter-turn. Ten minutes total delivers an internal temperature around one-hundred-eighty-five, leaving the pork fully cooked yet still juicy.
While the meat rests for a minute, toast a batch of split Hawaiian rolls on the cooler edge of the grates until just golden. Pile a spoonful of crunchy Asian slaw—try premixed bagged slaw brightened with an extra splash of crushed pineapple—onto the bottom half of each bun, nestle the smoky pork patty on top, and crown with the roll lid. The contrast of warm pork, cool slaw and soft, faintly sweet bread captures that beach-party vibe in miniature burger form.
Serve the sliders straight from the grill alongside chips or grilled pineapple wedges, and watch them disappear before the first quarter ends. If you like a little kick, dot the patties with sriracha mayo or a drizzle of tangy barbecue sauce before closing the buns. These luau pork sliders prove that with a few tropical touches and a ten-minute cook time, your tailgate can taste like an island vacation even in a stadium parking lot.