Slow Cooker Hawaiian Pulled Pork
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
7 hrs 30 mins
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Total Time
7 hrs 50 mins
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Servings
10 servings
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Calories
322 kcal
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Course
Dinner
Slow Cooker Hawaiian Pulled Pork
Description
This recipe features a pork shoulder slow cooked in a mix of teriyaki sauce, brown sugar, pineapple juice, and red onion, which imparts both moisture and a tangy, lightly sweet flavor as the meat cooks. Slow cooking on low heat for 7 to 8 hours breaks down the collagen in the pork, making it tender enough to shred easily with forks.
After shredding, the pork can be broiled briefly for crispy edges, or simply mixed with the cooking liquid reduced for extra moisture and flavor. Pineapple rings reserved from the juice are browned in a dry skillet for a caramelized topping. The sandwich is assembled on brioche or preferred hamburger rolls with the pulled pork and pineapple, garnished optionally with shredded red cabbage for crunch and color.
The dish balances savory, sweet, and umami flavors, characteristic of Hawaiian preparations but created easily in a slow cooker. It’s well suited for casual meals or gatherings.
Check for doneness by verifying the pork is fork-tender or that its internal temperature reaches 205°F, indicating collagen breakdown and perfect shredding texture.
Ingredients
- 16 ounces teriyaki sauce or marinade
- ½ cup brown sugar packed (I use light)
- 20- ounce pineapple rings canned in juice
- 1 red onion diced, medium
- 3 ½ pounds pork shoulder boneless
- 10 brioche hamburger rolls for serving (or your favorite rolls)
- red cabbage shredded; optional for garnishing
Instructions
- To a large bowl, add the teriyaki, brown sugar, pineapple juice, onion, and stir to combine. Reserve the pineapple rings in the ridge.
- To a 8-quart slow cooker, add the pork shoulder, and evenly drizzle the teriyaki mixture over the pork.
- Cover the slow cooker with the lid, and slow cook on low for 7 to 8 hours, or until pork is done.* (See Notes)
- Remove the pork, and using two forks, carefully pull the meat into shreds.
- Optionally, at this point, you can place the pork under the broiler briefly in order to get some crispy bits.
- Whether you’re broiling it or not, then discard half the liquid from the slow cooker, and place the shredded pork back in the slow cooker, and toss it around so it absorbs the remaining juice; set aside.
- To a dry skillet, add the reserved pineapple slices, and brown all of them on both sides, normally a couple minutes on each side is all it takes.
- Slice your buns, place the pulled pork inside, top with a browned pineapple slice, optional red cabbage, and serve. Extra pulled pork will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
- Pork is done when fork-tender and reaches an internal temperature of 205°F for ideal shredding.
- Broil shredded pork briefly for crispy bits but watch carefully to avoid burning.
- Use brioche or preferred rolls to assemble sandwiches, adding caramelized pineapple and optional red cabbage for texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 322kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 39g | 78% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 1831mg | 76% |
| Potassium | 787mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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