SLOW COOKER HAWAIIAN PORK — Slow cooked pulled pork in a sweet and tangy pineapple, brown sugar and soy sauce glaze.
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!
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!
Love this recipe! Served on rice and topped with skillet-toasted coconut flakes. Now a family favorite, thanks! ~ Julie
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!
Be sure to save this Slow Cooker Hawaiian Pork recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Slow Cooker Hawaiian Pulled Pork
- Vegetable oil
- Pork shoulder roast
- Pineapple juice
- Produce: fresh ginger, garlic
- Spices: paprika, salt and pepper
- Soy sauce
- Rice vinegar
- Sriracha sauce
- 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
- In a large skillet, heat oil over medium-high heat. Cut pork 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 remaining ingredients 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.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 639Total Fat: 38gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 153mgSodium: 1023mgCarbohydrates: 32gFiber: 1gSugar: 28gProtein: 41g
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Who Dished It Up First: Adapted from Half-Baked Harvest