Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core membership membership & Workshops 12 month plans only. Offer ends 25/12/24. See terms.
Join now
Photo of Pork and pineapple sliders by WW

Pork and pineapple sliders

9
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Moderate
Have left over roast pork from Christmas day? These sliders are the perfect way to use it up! The pineapple and maple syrup make them sweet, fresh and delicious.

Ingredients

Olive oil

2 tsp

Brown onion

½ small, finely chopped

Garlic

1 clove(s), crushed

Smoked paprika

½ tsp

Canned diced tomatoes

¾ cup(s)

Maple syrup

2 tsp

Worcestershire sauce

2 tsp

Vinegar

2 tsp

Pork fillet or tenderloin, cooked without added fat

150 g, shredded

Multigrain bread roll

120 g, (buy 4 x 45g rolls, bread removed from centre)

Canned pineapple in natural juice, drained

2 slice(s), chopped

Watercress

¾ cup(s)

Instructions

  1. Heat the oil in a medium saucepan over medium-low heat and cook the onion, stirring, for 4 minutes or until softened. Add the garlic and paprika and cook, stirring, for 30 seconds. Stir in tomato, maple syrup, Worcestershire sauce and vinegar. Bring to a simmer and cook for 5 minutes. Stir in pork and cook for a further 5 minutes to heat through. Season with salt and pepper.
  2. Cut rolls in half horizontally and pull out the bread in the centre, leaving a 7mm border. Pile pork mixture onto bases and top with pineapple and watercress. Replace lids and serve.

Notes

If you don’t have leftover roast pork, you can use pre-packaged pulled pork, found in the chilled meat section in supermarkets or shredded skinless barbecued chicken breast.

You might like

You might like