Bring in the taste of the Tropics with this delicious Filipino twist on a classic favourite for casual entertaining.

Today is probably the first official day of Spring around here with temps in the mid-20’s; this is a typical (mild) day in the Philippines! I absolutely love it!
Oh how I would love to be here right about now though. This is on the beautiful small island of Boracay in the Philippines. White sands, crystal clear waters…


… okay, who’s ready to pack up their bags and head to Boracay, Philippines with me? 

As you know from my last post featuring a delicious Pulo Cuisine-inspired dish, food plays a big part in the Filipino Community.  It’s not only about the eating, but the comradery and the warm pleasure of gathering together and enjoying delicious Filipino fare that matter.

I have been busy in the kitchen having lots of fun with my collection of Pulo Cuisine marinades and sauces, and I am finding myself absolutely LOVING the Pineapple Tamarind Marinade (I used it for my last post in my special and yummy Lumpiang Shanghai – Spring Rolls).  The subtle sweetness and tang has blended remarkably well with many dishes.

Recently while getting my menu prepped for an intimate yet casual dinner with some friends, I conjured up one of my most delicious meals yet! My guests were raving about it and asking for the recipe.

Using Pulo Cuisine’s Pineapple Tamarind Marinade for that added zest with coconut milk and jalapeno peppers… WOW!  Coconut milk is a natural Filipino ingredient used to cook meat and veggie dishes called guinatan.

I brought a taste of the Philippines to the favoured Pulled Pork with my Spicy Coconut Pineapple Pulled Pork Sliders.  
Using Pan de Sal, a classic Filipino Bread Roll, completes this recipe.
Pan de Sal means salted bread but it is actually sweeter than it is salty. It is traditionally served as a breakfast roll — buttered and dipped in coffee — but it has made its way to the dinner table.
Mmm, warm fresh pan de sal always takes me back to Lola’s kitchen. Nothing like it!

What’s great about this is I was able to prepare in my slowcooker the night before and wake up to the intoxicating scent from my kitchen.  All I needed to do was warm the buns when the guests arrive and then simply add pulled pork to buns and serve.

If serving to children, you may want to omit the Jalapeno peppers or reduce amount.
I served my sliders with refreshing Cantaloupe Juice also called Melon [Pronounced: Mehl-Own] Juice, another Filipino favourite!


  • 1/2 slice cantaloupe
  • 5 cups water
  • 3/4 cup sugar
  • 3/4 cup powdered milk or 1/2 cup evaporated milk (I don’t add this to mine but many do)


  • Remove the seeds by scraping it with a spoon.
  • Grate the inside part of the cantaloupe. 
  • Combine all ingredients in a pitcher. Stir until the well combined.
  • Add ice cubes.
  • Serve cold. Enjoy!



Spicy Coconut Pineapple Pulled Pork Sliders
Serves 10
A Tropical Twist to the Classic Pulled Pork Slider with some kick!
Write a review
Prep Time
15 min
Cook Time
9 hr
Total Time
9 hr 15 min
Prep Time
15 min
Cook Time
9 hr
Total Time
9 hr 15 min
  1. 3 lb boneless pork shoulder roast (trim off any excess fat)
  2. 4 cloves garlic
  3. 1 onion, roughly chopped
  4. 1/4 cup soy sauce with kalamansi
  5. 1/4 cup of Pulo Cuisine Pineapple Tamarind Marinade
  6. 1 can of Coconut Milk (You can also use Pulo Cuisine's Coconut Adobo Sauce to play down the coconut flavour a little)
  7. 2 teaspoons black pepper
  8. 1 teaspoon ground ginger
  9. 2 jalapeno peppers, seeds removed and chopped
  10. 1 tablespoon canola oil
Spice Rub
  1. 2 teaspoons black pepper
  2. 2 teaspoons salt
  3. 2 teaspoons ground ginger
  4. 2 teaspoons lemon zest
  1. 1) Trim fat off of pork (I like to leave a little bit as it gives it added flavour)
  2. 2) Mix the spice rub ingredients together. Rub them on the pork.
  3. 3) In a large skillet heat the oil and then brown the roast well on all sides.
  4. 4) Place Roast in Slowcooker and throw everyone into the pool!
  5. (In a separate bowl, mix together coconut milk and Pulo's Pineapple Tamarind Marinade and mix before adding into slowcooker)
  6. 5) Cook on low in the slow cooker 8-10 hours (or alternatively you can do high for 6-7 hours).
  7. When done, meat should shred easily with a fork.
  8. 6) Shred with a fork (or use your fingers) and toss to evenly coat. Serve on fresh, warm Pan de Sal.
IMG_2248 IMG_2249 IMG_2295


Courtesy of Pulo Cuisine, one of my Canadian readers can win a Pulo Cuisine Prize Package {ARV $50}.


To enter, simply leave me a comment below telling me what your favourite Spring/Summer dish is!
Additional entries via rafflecopter below.

*Open to Canadian Residents only (excl. QC). Contest ends May 25, 2014.

a Rafflecopter giveaway

50 Comments on Recipe: Spicy Coconut Pineapple Pulled Pork Sliders

  1. I made this recipe on the weekend, I just didn’t add the peppers though, but it was still very good and tasty, loved it!!

  2. Anything really that I can cook on the grill without being cold. Hamburgers, hotdogs, chicken, etc.

  3. my all time favourite every year has to be asparagus can’t wait till the season starts every year!!

  4. I love salads loaded with fresh ingredients in the summer. My favourite one has strawberries, mango and walnuts on baby spinach with a bright citrusy vinaigrette

  5. This looks so delicious. I pinned it and hope to make it sometime this summer.
    I really, really love fresh tomato basil pizza.

  6. Carol, those sliders look delish! Making me hungry!! Oh, and I love that cantaloupe juice! My mom used to make it in the Summer months when we were growing up! So refreshing and delish.

    Boracay is one of my favourite places in the world. Ahhh…Wish I were there now 🙂

  7. One thing I like in the summer is potato salad as I don’t seem to ever eat it except at summer picnics so it is a treat when I have it

Leave a Reply

Your email address will not be published. Required fields are marked *