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.