Take your taste buds to the tropics with a family favorite recipe for Slow Cooker Hawaiian Pulled Pork.
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 laid back weekend menus. (Don’t even get me started on the chunks of juicy pineapple tossed in!)
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!
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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.
Is it okay to leave out chunks of pineapple but still use the juice? Should I replace it with maybe sweet corn?
You can leave them out :)
This pork was tough. Pork shoulder needs to reach a temp of at least 200 before it’s melt in your mouth. But I tried your recipe verbatim. Taste was good but pork wasn’t done. Other than that, it was good. Just cook the shoulder longer.
Hi Jim! Depending on your slow cooker or the thickness of your pork shoulder, you may need to up the cooking time.
Hi! This sounds delicious. I’m having a get together with 10-12 people, can I double this recipe?
Absolutely! Just click the 2x button on the recipe card above :)
I loved this recipe! I served it with a side of cole slaw. It was delicious! Highly recommended.
I’m so thrilled you enjoyed the recipe, Vicki!
Thoughts on slider bread? Hawaiian Rolls?
Hi Jeremy! Hawaiian rolls or brioche rolls would be delicious!
Could this recipe be done in an instant pot?
Hi Danny! I’ve never made this recipe using an Instant Pot so unfortunately, I can’t weigh in on this.
How would you keep it hot for a potluck? I’ve never done it so I just need a suggestion!
Hi Hunter! You can make the recipe as instructed then toss it back into the slow cooker and keep it on the “WARM” setting. Hope that helps! :)
This looks delicious- going to try it this weekend. Could you use all the liquid and double the cornstarch slurry, getting twice as much sauce?
Sure!
delicious and easy to make. I wonder if it should be dark brown sugar? My sauce never got as dark as it appears in the picture of the recipe.
Either works great! I’m so glad you enjoyed the recipe!
What do you recommend for making ahead and freezing?
Hi there – I’ve never tried freezing the pulled pork so I’m not certain how the texture/taste would be once thawed. Let me know if you give it a shot!
Can this recipe be split in half?
Thank you
Hi Janet – Sure! You can adjust the ingredient measurements by hovering your cursor over the SERVINGS above and sliding the bar right or left. Looking forward to hearing your results :)
I used half pork and half lamb unusual cuts I had left over from buying sides of the beasts.
I used a tin of pineapple pieces instead of the juice on its own.
Delicious and easy. Thank you Kelly.
I’m so thrilled you enjoyed it, Sabina!
The Hawaian pork was wonderful. My two picky grandchildren loved it.
I’m thrilled to hear this, Charlotte!