Last Updated 08-27-2024
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 Pulled 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 shredded 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!
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
- Pork shoulder roast – you can also use pork butt or pork loin
- Pineapple juice – canned works well
- Produce: fresh ginger, garlic
- Spices: paprika, salt and pepper
- Soy sauce – I recommend low-sodium
- Ketchup
- Rice vinegar – not rice wine
- Sriracha sauce
Tips for making this recipe
- Feel free to adjust (or omit) the amount of sriracha sauce according to your preference.
- Don’t skip the step of searing your meat before you add it to the slow cooker. It adds so much flavor!
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!
“Love this recipe! Served on rice and topped with skillet-toasted coconut flakes. Now a family favorite, thanks!”
Julie
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FAQS
Can I cook this pork in the slow cooker on high?
You can, but I find that tougher cuts of meat, like pork shoulder, benefit from longer, slower cooking times.
Can I freeze this pulled pork?
Yes, it freezes very well for 2-3 months.
What are some good ways to use the leftover pork?
We love using leftover pork (if we have any) in tacos, burritos and enchiladas, like these pulled pork enchiladas.
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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Nutrition
Hello! I’m Danelle. Thanks for visiting.
Uptown foodie meets real life at Let’s Dish, where I share all my favorite recipes. Making meal time easy, but doing it in style!
Who Dished It Up First: Adapted from Half-Baked Harvest
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 !!!