Hawaiian sliders combine sweet tropical flavors like pineapple and peach with classic BBQ pork, reflecting the islands’ love for sweet‑savory pairings. The shredded smoked ham mimics the traditional Hawaiian “Kalua” pork technique, where low‑and‑slow cooking makes the meat tender and easy to pull.

In Hawaii, sliders often feature a blend of pork, pineapple, and a sweet glaze, but variations may include teriyaki sauce, kimchi, or a spicy sriracha mayo. Some islands add coconut milk to the glaze for extra richness.

Pulled pork and ham dishes are popular at luau feasts, birthday parties, and backyard barbecues in Hawaii. The sweet‑savory profile makes it a crowd‑pleaser for casual gatherings and summer cookouts.

American barbecue celebrates low‑and‑slow cooking of pork, whether it’s ribs, shoulder, or ham. This recipe adapts that tradition with a tropical twist, using a pellet smoker to achieve a consistent smoke and a peach glaze for a modern, sweet finish.

Traditional ingredients include a bone‑in ham, mustard binder, pineapple juice, and a fruit‑based glaze like peach. Substitutes can be a pork butt instead of ham, yellow mustard for Dijon, or apricot glaze in place of peach.

Serve the ham with grilled pineapple rings, coconut rice, or a simple cabbage slaw tossed in a light vinaigrette. It also pairs nicely with a side of macaroni salad or sweet potato fries.

Common errors include under‑seasoning the binder, opening the smoker too often which drops temperature, and not wrapping the ham tightly enough, which can lead to dry meat. Also, failing to let the ham rest before shredding makes it harder to pull apart.

A low temperature allows the connective tissue to break down slowly, creating a tender, pull‑apart texture while preserving moisture. Higher heat would cook the exterior too fast and could result in a dry, tough ham.

The ham is done when the internal temperature reaches at least 200°F and the meat pulls away from the bone easily. A fork or two should slide through the meat with little resistance.

Girl Gone Grilling focuses on outdoor cooking, especially smoking, grilling, and BBQ techniques. The channel shares step‑by‑step tutorials for meat‑centric recipes, often with a fun, approachable style.

Girl Gone Grilling emphasizes long, low‑and‑slow smoke sessions combined with sweet fruit‑based glazes, creating a balance of smoky and tropical flavors. Unlike some channels that focus on heavy rubs, she often uses simple binders like mustard and finishes with fruit glazes for a unique twist.