Pork shoulder is slowly cooked until tender in a sweet and tangy sauce that features pineapple! Enjoy Slow Cooker Hawaiian Pulled Pork over rice, on a sandwich, or with a side of steamed veggies for a delicious taste of the islands!
This slow-cooker pork recipe is the perfect way to bring some flavor and excitement to a delicious pork shoulder!
Hawaiian flavors are traditionally sweet and tangy with a bit of umami mixed in. The pineapple adds a natural sweetness to the sauce, while garlic, ginger, and soy sauce provide a nice umami flavor making a well-balanced flavor!
Once you assemble the sauce and add the pork, you can let the slow cooker do all the work! The low and slow method of cooking results in a tender, juicy pulled pork that is perfect for sandwiches, tacos, burritos, or served with rice!
Why You’ll Love This Recipe
- The sauce is multi-faceted, with sweet and tangy Hawaiian flavors that have a depth of flavor. The pork is cooked low and slow in the sauce, resulting in juicy and tender pulled pork that can be used for many meals!
- Pork shoulder is a relatively inexpensive cut of meat that is great for your food budget.
- Once cooked properly, the pork will be easy to shred and use right away!
Ingredients You’ll Need
- Boneless Pork Shoulder - This cut of pork can be found in the butcher’s section or pork of your grocery store and usually comes in one large piece. You can also use pork butt.
- Canned Pineapple Chunks - Adds classic Hawaiian flavor and sweetness. Use both the pineapple chunks and the juice in the sauce.
- Brown Sugar - Helps give additional sweetness to the pork.
- Onion and Garlic - Infuses the dish with garlic and onion flavor that pairs well with pork.
- Ground Ginger - Adds a light kick of natural spice.
- Ketchup - Adds a sweet tomato acidity to the sauce that balances the natural flavors.
- Low Sodium Soy Sauce - Gives the sauce its classic salty umami flavor.
- Orange Juice - Adds a citrus flavor while helping to tenderize the pork properly.
- Cornstarch Slurry - A mix of cornstarch and water mix together into the liquid to help thicken the sauce as it coats the pork.
How To Make Hawaiian Pork In The Slow Cooker
Prepare the pork: If desired, trim any excess fat off of the pork shoulder. Pat it dry with paper towels and add it to a 6-quart slow cooker.
Mix the sauce ingredients: To a medium-sized mixing bowl, add the pineapple chunks with the juice, brown sugar, orange juice, yellow onion, garlic, ginger, ketchup, and soy sauce in a large bowl. Whisk until well combined.
Assemble the cornstarch slurry: In a small bowl, add water and whisk in cornstarch until there are no lumps. Pour into sauce and mix until well combined. Pour sauce over pork.
Cover and slow cook: Add the lid to the top of the crock pot. Cook on LOW for 7-8 hours.
Shred and serve: Remove the pork from the slow cooker and shred it with two forks. Add back into the slow cooker and mix into the sauce. Serve on buns and garnish with red cabbage. Enjoy!
How To Shred Pork Shoulder (Step-by-Step)
- Carefully remove it from the slow cooker: Using two forks, carefully remove the pork shoulder from the slow cooker. Avoid burning yourself with hot liquid or sauce.
- Separate the pork: Carefully separate the pork into two sections and discard any fat that is still attached to it if desired.
- Shred the pork: Using both forks, begin shredding each section of pork into thin shreds. You can go as thin or thick as you’d like.
- If you prefer a thicker sauce, you can extend the cooking time to 8-10 hours. This helps thicken the sauce and allows the flavors to fully develop.
- If you want a bit of color, you can broil the pork for 5-6 minutes before serving! Be sure to keep an eye on it so it doesn’t burn.
- There will be excess fat on the pork after cooking, you can use the two forks to pull the fat away from the shredded meat before adding it back to the crock pot to coat with sauce.
- For best results, cook pork shoulder on LOW. Cooking on high may result in the pork becoming tough.
- If you don't have pineapple chunks, canned crushed pineapple can be used in place of the pineapple chunks with juice.
- If you want more heat, add a teaspoon of chili powder or red pepper flakes to the sauce before cooking.
- For a sweeter flavor, add 3 tablespoons of honey to the sauce.
- Add some veggies to the mix such as red bell pepper, or mushrooms for more fiber and nutrients.
- Serving suggestions: You can serve this pulled pork with slider buns, on a bed of rice, or with steamed vegetables for a complete meal.
Storing & Freezing Hawaiian pulled Pork
Storing: Once cooled, store the leftover pork in an air-tight container and keep it in the refrigerator for up to 4 days.
Freezing: Place the cooled pulled pork into an air-tight freezer-safe bag and store it in the freezer for up to 3 months. Allow it to thaw overnight in the fridge before reheating.Reheating: Reheat Hawaiian Pulled Pork in a pan over medium-low heat, stirring occasionally until heated through. Alternatively, you can also reheat it in the microwave for about 1-2 minutes or until hot.
Yes, pork butt can be used in this recipe instead of pork shoulder. The meat will be a slightly different texture but will still be delicious!
Pulled pork is delicious when served with coleslaw, crunchy red cabbage, pickled red onions, roasted vegetables, rice, mashed potatoes, or your favorite side dish. Enjoy!
Yes, you can bake this recipe in the oven instead of slow cooking it. Preheat your oven to 350°F then place the pork shoulder into a large Dutch oven with the sauce and bake for 2-3 hours or until the pork is fork tender.
More Slow Cooker Recipes
- Crock Pot Sesame Chicken Recipe
- 5 Ingredient Crock Pot Chicken & Gravy
- Crock Pot Salsa Chicken
- Slow Cooker Mongolian Chicken
- Crock Pot Chicken Pot Pie
SHARE IT & RATE IT
I would love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow me on Facebook, Instagram, and Pinterest! Share your favorite recipes or ask questions in my Facebook Group.
Slow Cooker Hawaiian Pulled Pork
- 3½ lbs boneless pork shoulder
- 20 oz pineapple chunks with juice (DO NOT DRAIN JUICE!)
- ¼ cup brown sugar
- ¼ cup orange juice
- 1 cup yellow onion (diced)
- 2 tsp garlic (minced)
- ½ tsp ground ginger
- ½ cup ketchup
- 2 tbsp low sodium soy sauce
- ¼ cup water
- 3 tbsp cornstarch
- In a 6-quart slow cooker, add the pork shoulder.
- Add pineapple chunks, brown sugar, orange juice, yellow onion, garlic, ginger, ketchup, and soy sauce in a large bowl. Mix until well combined.
- In a small bowl, add water and whisk in cornstarch until there are no lumps. Pour into sauce and mix until well combined.
- Pour sauce over pork.
- Cover and cook on low for 7-8 hours.
- Remove the pork from the slow cooker and shred it with two forks. Add back into the slow cooker and mix into the sauce.
- Serve on buns and garnish with red cabbage.
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Leave a Reply