With the EPCOT International Food & Wine Festival now underway and continuing through Nov. 23, and with the new Island Tower addition to Disney’s Polynesian Village Resort soon adding to the array of Disney Vacation Club accommodations available at that historic, island-inspired resort, we Disney Files staffers find ourselves craving our favorite dish from the Hawai‘i Global Marketplace that debuted at the festival back in 2016. Here’s the recipe to replicate the dish at home, courtesy of The Official Disney Parks Celebration Cookbook by Pam Brandon and the Disney Chefs. It’s just one of the book’s 101 recipes for dishes and drinks that have tempted tastebuds during fan-favorite festivals at Walt Disney World Resort or Disneyland Resort, including, not only the EPCOT International Food & Wine Festival, but also the EPCOT International Festival of the Arts, the Disney California Adventure Food & Wine Festival, the EPCOT International Flower & Garden Festival and winter holiday celebrations on both coasts.
Makes: 14-16 sliders
1 (4-pound) boneless pork shoulder (or butt) Coarse salt and freshly ground pepper, to taste Optional: 1 large organic banana leaf, cut in half widthwise
1. Cut pork into two pieces; season with salt and pepper, and – if you have that organic banana leaf – wrap each piece in a banana leaf half.
2. Place wrapped pork in a slow cooker. Cover and cook on the cooker’s lowest setting for 8-10 hours, until meat shreds easily with a fork.
3. Remove meat from slow cooker, reserving drippings. Discard banana leaf if you used one. Shred meat with a fork, adding drippings as needed to moisten.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
1 pound diced pineapple
1 large sweet yellow onion, diced
½ small red bell pepper diced small
¼ teaspoon hot red pepper flakes
1 cup rice vinegar
¼ cup brown sugar
1 tablespoon minced garlic
1 tablespoon finely grated fresh ginger
Coarse salt, to taste
Combine all ingredients in a large saucepan over medium-high heat; bring to a boil. Lower heat to medium-low and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1 ½-2 hours.
6 tablespoons store-bought mayonnaise
2 tablespoons Sriracha (hot chili-garlic sauce)
2 teaspoons white vinegar Coarse salt, to taste
Combine all ingredients in a small bowl, stirring until combined.
To Serve: Cut brioche slider rolls in half. (These can be store-bought, though if you buy the cookbook, you’ll find that it includes the recipe for the rolls if you’re so inclined to bake them from scratch.) Place warm, pulled pork on bottom of the cut roll. Place Pineapple Chutney on top and drizzle Spicy Mayonnaise over chutney. Top with second half of brioche roll. Enjoy!
Look for The Official Disney Parks Celebration Cookbook by Pam Brandon and the Disney Chefs wherever books are sold.
