Looking for a mouthwatering, fall-apart tender pork recipe? Try this Hawaiian pork, made in the Crockpot, for perfectly shredded pork that’s bursting with flavor. Serve it over rice or stuff it into tacos for a meal that’s sure to impress!
Why You’ll Love This Crockpot Hawaiian Pork.
If there’s one meal that’s guaranteed to be a hit around here, it’s pulled pork of any variety. And this Slow Cooker Hawaiian Pork is now a family favorite! This tasty pork is full of so many great flavors, like sweet pineapple and spicy sriracha, and it cooks all day in the slow cooker so the meat is tender and juicy.
I am not good at cooking and this was easy and delicious!
Katie
We usually serve this pork over hot cooked rice topped with pineapple tidbits and green onions, but it’s also fabulous in tacos and burritos. Or served on buns, sandwich style, topped with your favorite coleslaw.
Sometimes I even throw a can of pineapple tidbits into the slow cooker with everything else. It gives the pork an extra sweet kick that pairs perfectly with all of the spicy ingredients.
And yes, that little extra step of browning your meat before you add it to the slow cooker really does add tons of great flavor. It’s totally worth the few extra minutes.
If you want to try and sneak in some veggies, I recommend chopped bell peppers. Any color will work, but I have a preference for red and yellow.
I love that this recipe is so easy to toss into my slow cooker in the morning, and by dinner time I have a delicious, savory meal that everyone in my family loves.
Sometimes, I double the recipe so we have extra shredded pork for leftovers, because the meat is so versatile, and my family doesn’t mind eating it two days in a row. It freezes well too!
If you’d like to make your pork more or less spicy, simply adjust the amount of sriracha sauce you use. Sometimes I also serve sriracha on the side, for my boys who like things extra spicy!
No matter how you choose to serve it, this Hawaiian Pulled Pork is a crowd pleasing meal. It will definitely be making a repeat appearance on my menu!
Love this recipe! Served on rice and topped with skillet-toasted coconut flakes. Now a family favorite, thanks!
Julie
What Should I Serve With Slow Cooker Hawaiian Pork?
We like to serve this pork over rice, so that’s always as must. If we’re feeling fancy we might do a fried rice. Pasta salad is another good option.
These are some of our side dishes to enjoy with this Hawaiian-inspired pulled pork.
Ingredients for Slow Cooker Hawaiian Pork
- Vegetable oil: This might seem like a basic ingredient, but don’t skip it! Searing the pork before slow cooking locks in those rich, caramelized flavors.
- Pork shoulder roast: This cut is ideal for slow cooking because it’s got just the right amount of fat, which keeps the meat tender and juicy. I recommend cutting it into halves or thirds before searing, so it cooks evenly and faster. You can also use pork butt or pork loin.
- Pineapple juice: This is the key to that sweet, tropical flavor. Pineapple juice not only adds sweetness but also helps tenderize the pork. The acidity from the juice breaks down the fibers in the meat, making it extra tender and delicious.
- Fresh ginger: Fresh ginger adds a warm, spicy note that pairs perfectly with the pineapple juice. If you don’t have fresh ginger on hand, ground ginger can work, but you’ll want to use about half the amount called for in the recipe.
- Garlic: Fresh garlic gives the best flavor, but if you’re in a pinch, about 1/2 teaspoon of garlic powder per clove will do the trick.
- Spices: paprika, salt and pepper
- Soy sauce: I recommend low-sodium soy sauce
- Ketchup: It might sound simple, but ketchup adds a wonderful tangy sweetness and helps thicken the sauce as it cooks down. It’s an easy pantry staple that works wonders here.
- Rice vinegar: I love rice vinegar because it’s mild and balances out the sweetness of the pineapple juice without overpowering the dish.
- Sriracha sauce: This gives the dish some nice heat. I usually add two tablespoons for a medium level of spice, but feel free to adjust it based on your personal taste. If you’re cooking for kids or prefer it mild, you can reduce the amount or skip it entirely.
- Salt and Pepper: The soy sauce already adds a lot of salt, so I recommend tasting the sauce before adding more.
How to Make Slow Cooker Hawaiian Pork
Step 1
Let’s Get Searing: Start by heating up your trusty skillet over medium-high heat. Add the 2 teaspoons of vegetable oil. Cut that pork shoulder roast into halves or thirds (whatever fits better) and give it a nice sear on all sides until it’s beautifully brown. This is where flavor starts its journey. Once you’re happy with the browning, transfer that beauty into your slow cooker.
Step 2
Whisking Magic: In a medium-sized bowl, whisk together the pineapple juice, freshly grated ginger, paprika, garlic, brown sugar, soy sauce, ketchup, rice vinegar, sriracha, and a sprinkle of salt and pepper.
Step 3
The Great Pour: Now, before you get too excited, hold back 2 cups of that amazing sauce—it’s going to have its own moment later. Pour the rest over the pork in the slow cooker, making sure it’s bathing in that deliciousness.
Step 4
Set It and Forget It: Pop the lid on, set your slow cooker to low, and let it do its thing for 6-8 hours. This is where you can kick back, relax, and maybe even take a nap—your work is mostly done!
Step 5
Saucy Finale: About 30 minutes before the pork is done, take that reserved sauce and pour it into a medium saucepan. Simmer it over medium heat until it reduces by about half and thickens up into a luscious glaze.
Step 6
Shred and Serve: Once the pork is tender and shreds easily with a couple of forks, it’s time to take it out of the slow cooker and shred it. Toss the shredded pork with that thickened sauce, ensuring every bite is coated in flavor.
Step 7
Enjoy the Fruits of Your Labor: Serve this delicious pork over a bed of rice, or stuff it into tacos or burritos. Heck, you can even eat it straight out of the bowl if you’re feeling wild. Whatever you do, enjoy every mouthwatering bite!
Recipe FAQs
FAQs
Can I use a different cut of pork for this recipe? Yes. I like pork shoulder because of its marbling and tenderness when slow-cooked, but you can also use pork butt or even pork loin. Keep in mind, pork loin is leaner, so it might not turn out as juicy, but it will still be delicious.
Can I use canned pineapple juice? Canned pineapple juice works great in this recipe–it’s convenient and still adds that tropical sweetness.
Can I prep this recipe ahead of time?Yes, you can sear the pork and whisk together the sauce a day in advance. Store the pork and sauce separately in the refrigerator, then add everything to the slow cooker when you’re ready to cook.
Can I freeze the leftovers?Absolutely. Once the pork has cooled completely, store it in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and reheat on the stovetop, in the slow cooker, or in the microwave.
Be sure to save this Slow Cooker Hawaiian Pork recipe to your favorite Pinterest board for later.
More Pulled Pork Recipes to Try
- Ultimate Slow Cooker Pulled Pork
- Cherry Cola Pulled Pork Sliders
- Balsamic Barbecue Pulled Pork Fries
- Crispy Slow Cooker Carnitas
Slow Cooker Hawaiian Pulled Pork
Ingredients
- 2 teaspoons vegetable oil
- 2-3 pound pork shoulder roast
- 2 cups pineapple juice
- 1 teaspoon freshly grated ginger
- 1 teaspoon paprika
- 2-3 cloves garlic minced
- 3/4 cup packed brown sugar
- 1/3 cup soy sauce
- 2/3 cup ketchup
- 1/4 cup rice vinegar
- 2 tablespoons sriracha
- Salt and pepper to taste
Equipment
Instructions
- In a large skillet, heat 2 teaspoons vegetable oilover medium-high heat. Cut 2-3 pound pork shoulder roast into half or thirds and sear on all sides until brown. Place pork roast into the bowl of a slow cooker.
- In a medium bowl, whisk together 2 cups pineapple juice, 1 teaspoon freshly grated ginger, 1 teaspoon paprika, 2-3 cloves garlic, 3/4 cup packed brown sugar, 1/3 cup soy sauce, 2/3 cup ketchup, 1/4 cup rice vinegar, 2 tablespoons sriracha, and Salt and pepper, to taste, until well blended. Reserve 2 cups of the sauce. Pour the remaining sauce over the pork and cook for 6-8 hours on low, or until the roast shreds easily with a fork.
- About 30 minutes before pork is ready, pour the reserved sauce into a medium sauce pan and simmer over medium heat until sauce thickens and reduces by about half. Remove the pork from the slow cooker and shred with two forks. Toss with reserved sauce and serve on rice, or as a filling for tacos or burritos.
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3 comments
Julie Thompson
Love this recipe! I made a few changes – substituted apple cider vinegar for the rice vinegar, used coconut sugar instead of brown sugar, and a bit less of the sugar because I used bacon-honey French dressing instead of catsup. Served on rice and topped with skillet-toasted coconut flakes. Now a family favorite, thanks!
Kat
Did those changes lower the carb count? I feel like it would so I’m going to make these changes!! Thanks for the idea!
Katie
I am not good at cooking and this was easy and delicious! A go to recipe now thanks !!!
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