Hawaiian Kalua Pork Burger
A burger with smoky pulled pork, grilled pineapple, and coconut-ginger mayo on a toasted bun.
- Prep
- 20min
- Cook
- 12min
- Total
- 32min
- Serves
- 4
- Calories
- 770per serving, est.
By Time for Burgers, updated
There's no patty to shape: this burger starts with pulled pork you already have, store-bought or left over, and finishes it in a hot skillet. A little liquid smoke brings back the smoky taste kalua pork is known for, and letting the pork sit undisturbed in the pan gives it crisp, browned edges.
Coconut milk and fresh ginger turn plain mayo into a sauce that does two jobs: half dresses the coleslaw, the rest goes on the bun. Pan-seared pineapple adds sweetness and a bit of char against the salty pork.
Hawaiian Kalua Pork Burger
Prep 20 min, cook 12 min, total 32 min. About 770 calories per serving.
timeforburgers.com/recipes/hawaiian-kalua-pork-burger
Serves 4.
Ingredients
Instructions
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In a skillet over medium heat, reheat 1¼ lb pulled pork with 1 tsp liquid smoke, stirring, until it reaches 165°F (74°C) and is slightly crispy on the edges. Season with salt and pepper to taste.
While the pork heats, whisk together ¼ cup mayonnaise, 1 tbsp coconut milk, and 1 tsp grated ginger to make coconut-ginger mayo. Toss the coleslaw mix with half of the coconut-ginger mayo and set aside.
Heat 2 tbsp olive oil in another skillet over medium-high heat. Cook pineapple rings for 2-3 minutes per side until caramelized and golden.
Toast Hawaiian rolls or brioche buns until lightly golden.
Assemble burgers: spread the remaining coconut-ginger mayo on bottom buns, divide the pork evenly among the buns, top with grilled pineapple rings and the coleslaw, garnish with sliced green onions, then crown with top buns.
Tips
- Go light on the liquid smoke: 5 ml is plenty for 600 g, and more tastes acrid. Mix it with 15 ml water first so it spreads evenly.
- If the pork came sauced, scrape off what you can. Sweet barbecue sauce scorches before the edges crisp.
- Pat canned pineapple rings dry so they caramelize instead of steaming in the oil.
- Reheated pork must reach 165°F (74°C). Check a thick clump with a thermometer rather than going by how hot it looks.
Substitutions
- Hawaiian sweet rolls are small, so plan on 2 per serving as sliders, or use brioche buns for one full-size burger each.
- Fresh pineapple instead of canned: firmer and tarter, and it chars better.
- Stir a little sriracha or sambal into the coconut-ginger mayo for heat.
- Vegetarian: use cooked pulled jackfruit instead of the pork; it crisps the same way in the skillet.
Make ahead & storage
The coconut-ginger mayo keeps up to 3 days in the fridge, but dress the slaw no more than an hour before serving or it goes limp. Leftover pork keeps 3 to 4 days counted from when it was first cooked; reheat it to 165°F (74°C), and only once.
