Name: Pork Adobo Pull-Apart Sliders
Total time: 2 hours 30 minutes
Yield: Makes 12
Ingredients: 3 lb. boneless pork shoulder (Boston butt), cut into 4 equal pieces; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 tsp. freshly ground pepper; 2 Tbsp. vegetable oil; 1 medium onion, quartered; 1 head of garlic, cloves finely chopped; 4 dried bay leaves; 1¼ cups unseasoned rice vinegar; 1 cup soy sauce; 6 oz. daikon, peeled, halved or quartered lengthwise if large, thinly sliced; 3 Persian cucumbers, thinly sliced; 1 1" piece ginger, peeled, finely chopped; 1 cup unseasoned rice vinegar; ¼ cup sugar; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ½ tsp. crushed red pepper flakes; 1 12-oz. package King’s Hawaiian Sweet Rolls; ½ cup mayonnaise

Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Gerri Williams

These shareable sliders deliver all the oversized fun of a 6-foot deli sub, but with DIY bragging rights. A full slab of Hawaiian rolls is cut in half through the equator to form the base of a super-sandwich piled high with fork-tender pork adobo and a pickle-y mixture of daikon and cucumbers inspired by Filipino achara. Toasting the rolls is key, as it ensures they can sop up plenty of vinegary juices without falling apart.

Make game day—or any day, really—easy on yourself by cooking the pork a day ahead and assembling the sandwiches right before serving. Just cool to room temperature before storing in the fridge and gently rewarm the mixture and quickly strain the pork from the liquid before adding to the rolls. You don’t want the pork completely dry but you don’t want to sog out the bread either. Serve extra juices as a dip for the sliders.

Don’t want sandwiches? Make the pork adobo and serve with rice. Need a pork alternative? Use chicken or try it with young green jackfruit for a vegetarian version.