Epcot Food and Wine Festival Recipe: Kalua Pork Sliders

Many a wish came true when the 2012 Epcot Food and Wine Festival booth menus were announced this year with the popular Kalua Pork Slider back at the Hawaii kiosk!

Once the 2012 Epcot Food and Wine Festival begins on September 28th, you’ll be able to down as many of these as your wristlet gift card can handle!

Hawaii Booth at the Epcot International Food and Wine Festival

But in the meantime — and while we’re counting down to this year’s festival — we’ve got the recipe for what’s officially called “Kalua Pork Sliders with Sweet and Sour Dole Pineapple Chutney and Spicy Mayonnaise!” Who’s ready for dinner? ;-)

Kalua Pork Slider with Sweet and Sour Dole Pineapple Chutney and Spicy Mayonnaise

The 2012 Epcot Food and Wine Festival starts soon, and you know our advice: plan, plan, plan. Check out our preview of the Festival, including World Showcase booth menus food photos here!

Want to get even more information? Take advantage of our Grand Launch sale on the DFB Mini-Guide to the 2012 Epcot International Food and Wine Festival! Details here!

Kalua Pork Sliders with Sweet and Sour Dole Pineapple Chutney and Spicy Mayonnaise

Makes approximately 15 Sliders
Kalua Pork Ingredients:
1 (4-pound) boneless pork shoulder (also called boneless pork butt)
1 large organic banana leaf, cut in half widthwise (optional)
Coarse salt and freshly ground black pepper, to taste

Brioche Rolls Ingredients:
1/3 cup warm (110 degrees F) water
1/2 teaspoon active dry yeast
3 eggs
2 egg yolks
1/2 cup drained crushed pineapple
1/4 cup sugar
3 1/2 to 4 1/2 cups all-purpose flour
3/4 cup butter, softened
1 egg white
2 tablespoons water

Pineapple Chutney Ingredients:
1 pound diced pineapple
1 large sweet yellow onion, diced
1/2 small red bell pepper, diced small
1/4 teaspoon hot red pepper flakes
1 cup rice vinegar
1/2 cup white vinegar
1/4 cup brown sugar
1 tablespoon minced garlic
1 tablespoon finely grated fresh ginger
Coarse salt, to taste

Spicy Mayonnaise Ingredients:
6 tablespoons mayonnaise
2 tablespoons sriracha (hot chili-garlic sauce)
2 teaspoons white vinegar
Coarse salt, to taste

For kalua pork:
1. Cut pork into 2 pieces; season with salt and pepper and wrap each piece in a banana leaf half.
2. Place pork in a slow cooker. Cover, and cook on the lowest setting for 8 to 10 hours, until meat shreds easily with a fork.
3. Remove meat from slow cooker, reserving drippings. Discard banana leaves, if using. Shred meat, adding drippings as needed to moisten.

For brioche rolls:
1. Combine water and yeast in the bowl of an electric mixer fitted with the dough hook attachment. Stir to dissolve yeast; set aside for 5 minutes, until mixture begins to bubble slightly. Add egg yolks, eggs, pineapple, and sugar. Add 3 1/2 cups flour, and knead with dough hook until a dough forms; add butter, kneading until dough is combined. Add remaining 1 cup flour, a bit at a time, until dough pulls away from the sides of the bowl. You may not use all remaining flour.
2. With lightly floured hands, pull dough into pieces slightly larger than a golf ball. Roll into smooth balls, and place on a baking sheet lined with parchment paper. Cover with a clean kitchen towel; set aside in a warm place to rise until doubled in size, about 1 hour.
3. Preheat oven to 350 degrees F. Whisk together egg white and 2 tablespoons water. Brush on tops of rolls. Bake until deep golden brown, about 20 to 25 minutes.

For pineapple chutney:
Combine all ingredients in a large saucepan over medium-high heat; bring to a boil. Lower heat to medium-low, and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1 1/2 to 2 hours.

For spicy mayonnaise:
Combine all ingredients in a small bowl, stirring until combined.

To serve:
Cut brioche rolls in half. Place warm pulled pork on the bottom on the roll. Place the Dole pineapple chutney on top. Drizzle the spicy mayo over the chutney. Top with the second half of the brioche roll.

Will you be trying this recipe? Let us know below!

Recipe courtesy of Disney Insider


  1. AFoodie says

    Awesome that you shared this! But also sad because I would NEVER be able to recreate it myself … Oh well, at least I can look forward to eating at least two more this year :D

  2. Michelle says

    I probably would make this recipe sometime. The rolls could be store bought, and I’d make the pork roast, and chutney, and the mayo seems simple enough! Maybe I’ll do this for Labor Day weekend.

  3. Kelley says

    Oh heck yeah, I’ll try this! We do pulled pork all the time. Like Michelle, I’ll probably buy some rolls but the chutney and mayo would be simple. Yum!!

  4. CraigInPA says

    How much flavor, and what flavor, does the banana leaf impart to the slow cooked pork? Because, otherwise, the pork seems to just be a slow cooked pork shoulder seasoned with salt and pepper. If there’s no taste added by the banana leaves, this would be pretty simple to make… Especially so since even my local Wal-Mart sells Brioche buns!

  5. Vickie says

    Okay, I’ll bite (pun intended) — why is it called a Kalua Pork Slider when there is no Kalua in it??

  6. Galloping Gourmand says

    I know that sometimes at Disney restaurants you can get the recipe for some dishes. can you also get recipes at the food and wine booths? Or do you have to shell out for that recipe book they always sell?

  7. Brooke says

    We have actually made these! And they were awesome. We did buy rolls, rather than making our own brioche, as Michelle suggested. Craig, we skipped the banana leaf, so I really can’t say. To be honest, for us, all the flavor was in the toppings :-) I’m skipping the bread right now, so I actually had them as lettuce wraps and they were KILLER!

  8. Rick (Mr. Voice) says

    O. M. G.

    We tried these tonight. Used those King’s Hawaiian Sweet Rolls for the buns, skipped the banana leaf, and only cooked a 2.5-lb pork shoulder, but otherwise followed the recipe completely.

    So incredibly good. I first thought there were too many onions in the chutney, then thought there was too much vinegar, then thought it might be too sweet…and in the end it was fabulous.

    Leftovers for tomorrow too!

  9. Charlie says

    Thanks so much for the recipe. These sliders were my favorite item at the F&W last year, and I was so excited to try them at home! I made them yesterday, following the recipes (almost!) exactly. I’ll comment on each component:

    The pork turned out great! We did use the banana leaves, as they do add flavor. We were able to find them frozen at a large produce store, they are also available in Asian stores. The only thing I changed about the recipe is that I added a bit of the chutney directly to the meat after shredding it. So good!

    The chutney started out a bit strange, I must admit. That is a lot of vinegar! But, stayed true to the recipe, and in the end it was delicious!

    The spicy mayonnaise was certainly the easiest of the components to prepare, and again, it was spot on.

    Up until now, everything reminded me of the ones I had at the F&W Festival. Until the rolls…..

    I followed the recipe as written. I even proofed the yeast before hand. After an hour of waiting for them to rise, not much was happening. I gave them another hour and they did finally just about double. But they turned out really heavy and dense. We ate them, but they just were not very good.

    Good news is there is a lot of leftover pork, chutney and mayonnaise – bought some of the Kings rolls to use. Looking forward to having these sliders again!

  10. Joe G. says

    My wife and I thought we’d give these a try tonight. And I’d say this may be more an indication of our memory…but I just don’t remember them being quite this hot. The chutney seems to be the source. We’re going to try another batch and cut the red pepper flakes in half or maybe even leave them out altogether. The mayo is perfect, as is.

    Again…might just be my aging brain.

  11. Andrew says

    Same experience with the rolls. Turned out like little hockey pucks. I think they tried to scale down the recipe which doesn’t really work with bread baking.

    The pork could use some more flavor.

    The star is the chutney. Amazing stuff.

  12. Melisende says

    I made these for a large party of 60 – so doubled the recipe. The first problem was trying to get the yeast rolls to “double” in size in an hour. Despite it being May, and having them in a sunny window – it must have been too cold in the Pacific Northwest. My sister – who is a professional baker – set the rolls over simmering water and only then did they start to rise. I don’t think they ever doubled in size but she said yeast bread rarely does. In any case, I felt the texture of the brioche rolls was a little too dense and not light enough – though I haven’t tried the ones at Epcot – so can’t compare. They were very tasty, however. Be careful not to overbake. 25 min. was too long in our oven. Doubling the recipe and making sure they were golf ball size when rolled – gave me about 53.

    There was FAR too much pork shoulder – even after I had cut off a lot of the fat (which I did before slow cooking). 4 pounds was enough for about 28 of the rolls and since I had 8 pounds – I STILL have pork left over days later. I wrapped it in parchment as had no time to go looking for banana leaves. I also salted and peppered the meat after cooking (as well as before) as it’s quite flavourless otherwise. I also had far too much chutney and mayo left over and I didn’t skimp when filling the rolls. I didn’t like the chutney on it’s own but it worked very well in the rolls. All in all, this dish tastes good and guests liked it but it’s a lot of work to put together and it wasn’t as popular as the Tamarind chicken wings I made from the Food Network. It’s unlikely I’d do it again.

  13. terri says

    I have made this pork for years in our smoker. LOVE LOVE LOVE it! I use store bought or “no-knead” roll recipes but the pork wrapped in banana leaves is AMAZING! I have an electric smoker and it is so incredibly easy. Light smoke flavor but with the banana is tastes just like the pig at a Hawaiian luau! Always great for a summer party. Easy. Different. I serve it with a pineapple-mango chutney and slaw. Yum! Thank you for this amazing idea! Homemade banana bread for dessert!

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