Slow Cooker Hawaiian Pulled Pork
Kelly Senyei
14
-
18 Comments
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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Slow Cooker Hawaiian Pulled Pork
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!
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.
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