Take your taste buds to the tropics with a family favorite recipe for Slow Cooker Hawaiian Pulled Pork that can be piled atop buns, inside tortillas or enjoyed simply with a fork!
Three words: Hawaiian Pulled Pork. If the title doesn’t kickstart your cravings, allow me to expand upon the beauty you see piled high up above and shredded down below.
This slow cooker recipe embodies everything I need in a family-friendly meal:
- It’s impossible to mess up.
- It’s just as great (if not better) as leftovers.
- It cooks itself.
That right there is the trifecta, folks. Add the fact that this pork is so insanely moist after slow-cooking in a bath of pineapple juice, soy sauce, garlic and ginger, and I guarantee this will become a mainstay on your hectic weeknight or laidback weekend menus.
How Much Pulled Pork Per Person
Depending on how you serve pulled pork (and what accompanies it), aim for about ⅓ pound per person. If heartier sides like mac and cheese and homemade rolls are also on the menu, you could definitely get away with slightly less.
Can You Freeze Pulled Pork?
Absolutely yes! The key to freezing it is to retain as much moisture as possible, so don’t let a single drop of that tangy, sticky-sweet sauce go to waste. It’s also important to let it cool completely before packing it into an airtight container and popping it in the freezer.
How to Reheat Pulled Pork
To reheat frozen pulled pork transfer it to a large skillet set over medium-low heat. Cook, stirring occasionally, until it begins to thaw. If additional moisture is needed, add ¼ cup of your liquid of choice (beef stock, water or even beer!) and cover the skillet. Continue cooking until warmed through and then let the feasting begin!
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Ingredients
- 1 (3.5- to 4-pound) boneless pork shoulder
- 1/2 cup low sodium soy sauce
- 1 1/2 cups low sodium chicken stock
- 1 cup pineapple juice
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 Tablespoons minced garlic
- 1 Tablespoon minced fresh ginger
- 1 cup diced pineapple
- 1 Tablespoon cornstarch
Equipment:
- 6-quart slow cooker
Instructions
- Trim a majority of the fat from the pork shoulder and place it in the slow cooker.
- In a medium bowl, whisk together the soy sauce, chicken stock, pineapple juice, ketchup, brown sugar, garlic and ginger. Pour the mixture into the slow cooker, cover it and set it to LOW for 8 hours or HIGH for 5 hours.
- Once the pork shoulder is cooked through and reaches an internal temperature of at least 145°F, transfer it to a cutting board and pour half of the liquid from the slow cooker into a medium saucepan (discard the rest of the liquid).
- In a small bowl, whisk together the cornstarch with 3 tablespoons water.
- Once the sauce has come to a boil, whisk in the cornstarch mixture and continue boiling it until it is thick enough to coat the back of a spoon and is the consistency of syrup.
- Using two forks, shred the pork shoulder then transfer it to a large bowl. Add the pineapple then pour in the sauce and toss to combine.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Looks like a great recipe for a potluck!
Husband says any way you slice it this is a home run. Also said he could happily eat himself sick it was so delicious. I loved it too!!! No changes needed; just make it!
OMG!! This was the most amazing pulled pork I have ever made and I’ve made a lot! This was perfect as shown and it went great with my luau menu. I made Hawaiian cole slaw and put them on a brioche bun. Incredible!
Love reading this, Janis! Thanks so much for sharing!
This was a great dish. I think because I subbed ginger paste instead of fresh ginger and the reduction of salt (I used unsalted, store-bought stock), I lost some flavor. I will make this again and again though, the same way as I really liked it. I def feel like it would be amazing if I used all scratch ingredients instead of shortcuts. It’s perfect for us liw-sodium