Slow Cooker Hawaiian Pulled Pork

from 16 votes

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 slider buns on a plate piled high with Slow Cooker Hawaiian Pulled Pork drizzled with barbecue sauce

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.
A pile of pulled pork on a cutting board next to a fork

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.

Barbecue sauce being poured over pineapple and shredded pork in a clear bowl

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!

The best slow cooker Hawaiian pulled pork dripping with barbecue sauce piled high on slider buns

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Main Course

Slow Cooker Hawaiian Pulled Pork

Take your taste buds to the tropics with a family-friendly recipe for Slow Cooker Hawaiian Pulled Pork.
Author: Kelly Senyei
4.69 from 16 votes
Three slider buns on a plate piled high with Slow Cooker Hawaiian Pulled Pork drizzled with barbecue sauce
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 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. 
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 458kcal, Carbohydrates: 27g, Protein: 62g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 158mg, Sodium: 1054mg, Potassium: 1256mg, Sugar: 20g, Vitamin A: 120IU, Vitamin C: 18.7mg, Calcium: 49mg, Iron: 3.3mg

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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.


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Comments

  1. 5 stars
    The best pulled pork that i’ve ever tasted! I seared the pork first and your recipe did the rest. Thanks so much for sharing!

    1. 5 stars
      I doubled this recipe for a 7# roast, added the pineapple at the time of cooking, and left out the ketchup (personal taste). It was amazing. I made it the day before so I had plenty of time to chill and skim the juice. I added a good deal of the juice back into the meat as I was serving it over rice. My grandson liked it so much I had to teach him how to make the dish.
      Menu: spinach strawberry salad with strawberry vinaigrette and feta, coconut rice, Hawaiian pulled pork and mango sorbet for dessert.

      1. I’m so glad to hear that you enjoyed the recipe, Kerri! And that your grandson enjoyed it as well!

  2. It’s in the crockpot now, I just turned it on, I hope it is as good as it sounds, I will update when it’s done and has been eaten, til then.

  3. 5 stars
    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!

    1. 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!

  4. 4 stars
    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

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