Sunday Supper {Polynesian Style Sliders}

We’re headed to Disney’s Polynesian Resort for fall break and absolutely can’t wait!  It was the resort we always stayed at when I was a child and it was the first one I ever took Honey and the littles to back in 2011.

I love special dinners and especially Sunday Suppers.  While the littles have known that we are headed to Disney for a while now, it was still a fun way to kick off the week.  It’s so much harder to surprise them now that they have school work and sports to plan around (or plan to miss!)

I set everything up on the porch, using things I already had outside of the pineapple straws and tiki bunting.  Both were from Home Goods (see my Home Goods Haul video for more finds from that day!).

I pulled my palm fronds from their container in the living room, set up my Mickey door hanger on a big plate stand, pulled out all my Lilly tableware (any excuse to do that!) and lit our new Anthology Candles Polynesian candle (see more Disney finds here).

The menu consisted of Kalua Pork Sliders with Pineapple Chutney and Spicy Mayo from the Disney Food & Wine Festival, honey BBQ chips, Minnie hula cookies and pineapple wedges.  Those pork sliders are a FAVE from the festival and I am so glad to have finally tried them at home.  The cookies were from a local mom.

All of the recipes and cook’s notes are courtesy of bestie M:

Kalua Pulled Pork
4 lb. boneless pork shoulder (mine was 7lbs with a bone so we had tons!)
Coarse salt, to taste
Pepper, to taste
Optional: 2 Organic Banana Leaves (I didn’t find these)

Cut pork into 2 pieces. Season pork with salt and pepper. If you wish, you can wrap each piece of pork in a banana leaf. Place pork in a slow cooker and cook on the lowest setting for 8 to 10 hours.

Cook’s Note: This pork comes out very “plain” which is perfect for little ones. However, if you like a bit more flavor, as I do, add some of the ingredients from the chutney. I added the juice from the pineapple can, some brown sugar, some minced garlic, ground ginger, and onion powder.

Pineapple Chutney
1 lb. diced pineapple (I bought the 20 oz. Dole can of Pineapple bits in juice)
1 large sweet yellow onion, diced
1/2 small red bell pepper, diced small
1/4 tsp. hot red pepper flakes
1 c. rice vinegar
1/2 c. white vinegar
1/4 c. brown sugar
1 tb. minced garlic
1 tb. freshly grated ginger
Coarse salt, to taste

Combine all ingredients in a large sauce pan on medium-high heat and bring to a boil.  Lower the heat to medium low and simmer until most of the liquid has evaporated and the pineapple starts falling apart, about 1 1/2 to 2 hours.

Spicy Mayonnaise
6 tb. mayonnaise
2 tb. sriracha (hot chili-garlic sauce)
2 tsp. white vinegar
Coarse salt, to taste

Simply mix all of the ingredients in a bowl and refrigerate until serving time.

Slider Assembly

Slice mini Hawaiian Rolls and spread the spicy mayo on one half.  Add pork and a spoonful of pineapple chutney.  Enjoy!

It was a DELISH meal and a fun way to kick off the week.  It’s been exactly a year since the littles were in the parks (we’ve been since then but haven’t had park tickets) so they were all a chatter with the fun things they can’t wait to do.  Top of the littles’ lists? Sorcerers of the Magic Kingdom and Splash Mountain.  (Meanwhile mine is Mickey’s Not So Scary Halloween Party and Honey’s is the PeopleMover) Ha!

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Sunday Suppers

DIXIE DELIGHTS DELIVERED