Slow Cooker Hawaiian Pulled Pork
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Slow Cooker Hawaiian Pulled Pork — Pork is slow cooked to perfection and has Hawaiian-inspired flavors from pineapple and teriyaki sauce! Sweet, tangy, tender, and juicy! It makes the best pulled pork sandwiches that everyone loves!
Slow Cooker Hawaiian Pulled Pork Recipe
Making Hawaiian-inspired pulled pork in the slow cooker is so incredibly easy!
Literally it’s as easy as placing the pork in your Crock-Pot, adding teriyaki sauce, brown sugar, pineapple juice, and chopped onion, and then letting the slow cooker work its magic all day.
Shred it up and add it to brioche buns for the best Hawaiian pulled pork sandwiches that everyone will go crazy for.
Cleanup is a breeze and this is one of those meals that’s great since you can get this started quickly and easily in the morning before your leave for work or school, and come home to a meal that will just hit the spot.
Using your slow cooker is great in the summer months when you don’t want to heat up the house, too.
What’s in the Hawaiian Pulled Pork?
To make this slow cooker Hawaiian pulled pork, you’ll only need a handful of easy-to-find ingredients:
- Teriyaki sauce (sometimes called ‘teriyaki sauce and marinade’)
- Light brown sugar
- Canned pineapple rings with juice
- Yellow onion
- Boneless pork shoulder
For pulled pork sandwiches, you’ll also want to have on hand:
- Brioche hamburger rolls
- Shredded Hawaiian pulled pork
- Red cabbage, optional
- Various extra condiments (relish, spicy mustard, etc.), optional
What Kind of Teriyaki Sauce Should I Use?
Really any brand of teriyaki sauce will be fine. You’ll need a 16-ounce bottle.
I do prefer Soy Vay brand, which goes by the name Soy Vay Yeri Yeri Teriyaki Marinade and Sauce for its balance of flavors. However, it’s totally personal preference.
What’s the Best Cut of Pork for Pulled Pork?
Slow cooker pulled pork is typically made with pork shoulder. I prefer using a boneless pork shoulder so the meat is easier to shred once cooked.
How to Make Hawaiian Pulled Pork
As I mentioned above, this is an easy-breezy slow cooker pulled pork recipe that the whole family will love.
Simply mix together teriyaki sauce or teriyaki marinade with brown sugar, pineapple juice, and chopped onion. Reserve the pineapple slices in the fridge for use later.
Add a boneless pork shoulder to your slow cooker, drizzle the sauce over it, put the lid on and slow cook for 7 to 8 hours on low.
Remove the pork from the slow cooker 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.
How to Make Slow Cooker Pulled Pork Sandwiches
To a dry skillet, add the reserved pineapple slices, and brown all of them on both sides.
Slice your buns, place the pulled pork inside, top with a browned pineapple slice, optional red cabbage, and dig in!
We like hamburger-sized brioche buns but Hawaiian rolls are a nice touch. Use whatever type of bread or bun you love to make these hearty pulled pork sandwiches.
You can also add various other condiments from spicy mustard to relish or whatever you’re craving.
How to Tell When Pulled Pork Is Done
The pork is done when it is fork-tender, meaning that it can be easily pierced with a fork and falls apart with only a little pressure and definitely not any resistance.
Slow cooker pulled pork is done when the internal temperature reaches 205ºF.
This high internal temperature allows collagen to break down, which in turn creates very tender meat.
What to Serve with Hawaiian Pulled Pork
Aside from the obvious pulled pork sandwiches, the pineapple teriyaki pulled pork is also amazing over rice, which absorbs all the wonderful juiciness.
Try the pulled pork in a tortilla, on a tostada, and it also makes great nachos.
How to Store Pulled Pork
Extra pulled pork will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. When freezing, be sure to freeze the pork with its juices so it doesn’t dry out.
Can Pulled Pork Be Frozen?
Yes! Once it’s cooled completely, you can seal the pulled pork and its juices into freezer bags. Label and freeze for up to 3 months.
When ready to eat, thaw overnight in the fridge. Pulled pork can be gently reheated in the microwave or on the stovetop.
How Long Does Pulled Pork Last?
The Hawaiian pulled pork will last up to 5 days in the fridge and up to 3 months in the freezer.
How to Shred Pork for Pulled Pork
If the meat has been cooked long enough, it should be easy to shred with two forks.
Otherwise, you can small amounts of the pork into a stand mixer fitted with a paddle attachment.
Turn the mixer onto a low to medium speed and the pork should shred easily of its own accord. (You’ll want to do this in batches, you can’t shred the entire pork shoulder in one go!).
Tips for Making Hawaiian Pulled Pork
Be sure to buy canned pineapple that’s been packed in juice and NOT in syrup. If you buy the kind packed in syrup, your teriyaki pulled pork will wind up being far too sweet.
Make sure to use a big enough slow cooker. I suggest using an 8-quart slow cooker or a bit larger. I wouldn’t go smaller though because you may run into issues with it fitting.
I have only ever made Hawaiian pulled pork using the Low heat setting on my slow cooker as opposed to High because the low-and-slow method really helps not only to tenderize the pork but also to impart amazing depth of flavor that develops over time. That’s why I recommend this approach rather than on high.
- 16 ounces teriyaki sauce or marinade
- 1/2 cup brown sugar, packed (I use light)
- 20-ounce can canned pineapple rings in juice
- 1 medium red onion, diced
- 3 1/2 pounds boneless pork shoulder
- 10 brioche hamburger rolls, for serving (or your favorite rolls)
- red cabbage, shredded; optional for garnishing
- 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.
*The pork is done when it is fork-tender, meaning that it can be easily pierced with a fork and falls apart with only a little pressure and definitely not any resistance.
Slow cooker pulled pork is done when the internal temperature reaches 205F. This high internal temperature allows collagen to break down which in turn creates very tender meat.
Amount Per Serving: Calories: 989Total Fat: 55gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 254mgSodium: 3218mgCarbohydrates: 71gFiber: 2gSugar: 36gProtein: 52g
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