Name: Slow Cooker Hawaiian Pulled Pork
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 6 servings
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; 6-quart slow cooker

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Slow Cooker Hawaiian Pulled Pork

Kelly Senyei
14 January 14, 2019
8 Comments

Take your taste buds to the tropics with a family favorite recipe for Slow Cooker Hawaiian Pulled Pork.

Slow Cooker Hawaiian Pulled Pork with purple cabbage on sandwich buns

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.

Pile of pulled pork with fork on cutting board

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 laid back weekend menus. (Don’t even get me started on the chunks of juicy pineapple tossed in!)

Sauce pouring over pulled pork and pineapple in clear bowl

So how does one consume such Hawaiian Pulled Pork perfection? You’ve got three options to choose from:

With a fork
Sandwiched between slider buns
Piled into lettuce cups or tortillas

No matter what path you choose, sweet and tangy tropical pork is just a few button pushes away. And don’t forget a side of Crispy Baked Sweet Potato Fries for dipping and dunking in any spare sauce!

Slow Cooker Hawaiian Pulled Pork with purple cabbage on buttery buns atop a white plate

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Slow Cooker Hawaiian Pulled Pork

Prep: 10 minutes

Cook: 8 hours

Yield: 6 servings

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.

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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.

Categories: Entrées, Recipes

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