Slow Cooker Hawaiian Pulled Pork

from 22 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
4.64 from 22 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


  • 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


  • 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!


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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4.64 from 22 votes (5 ratings without comment)

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  1. I am planning on making this on the 4th. The recipe does not specify wheather the pineapple is to be fresh or canned

  2. 5 stars
    Served as part of a Hawaiian themed BBQ for work. Everyone loved it! I used all of the liquid to make the sauce (using 1 TBSP of cornstarch for every cup of liquid when thickening) and added 1 teaspoon of crushed red pepper before serving and it was perfect!

  3. 5 stars
    I had the same problem as Alexis getting the sauce to thicken but it eventually did after roughly 20 minutes. However, it turned out amazing and everyone in the house enjoyed it! I paired with a Hawaiian style coleslaw that had pineapple and mango in it.

  4. 4 stars
    Everything was great! We had issues with the end making the broth the a syrupy consistency. The recipe calls for half the broth so we just eye balled it and it never got nice and thick. So was wondering if anyone has a solution or suggestion on how we can get it right for the next time. Thanks for any help.

    1. So glad you enjoyed it, Alexis! Did you add the cornstarch and bring the mix to a rolling boil? It should thicken within 3 to 5 minutes if you do that.

    2. 3 stars
      Looked and tasted great at 1st… but we let it continue on low in the crockpot throughout the buffet lunch and it turned to mush… almost the consistency of refried beans. Perhaps adding the sauce right before serving is the key. And reheating in the microwave? Or I used fresh pineapple… maybe it’s too acidic and I should have just used canned pineapple. Either way, the sandwich texture caused this to be a fail for us.

  5. 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!

  6. 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.

  7. 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!

  8. 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

  9. 5 stars
    This is an easy delicious recipe. I made it and served it over rice and everyone loved it. I saved some gravy for the rice.

  10. Looks yummy! My friend and I have a tradition of trying new recipes for dinner on Mondays, and I want to give this a try. Does anyone have a recommendation on sides to serve with it? I don’t want to do just sandwiches.


    1. Absolutely! You can re-warm it via the “warm” setting on the slow cooker. So I’d make the recipe all the way through, cool it then store it in an airtight container in the fridge. The next day you can either microwave it or return it to the slow cooker on the “warm” setting until it heats up. Enjoy!

  11. 4 stars
    This came out so tender and yummy! I cooked on high for a little less than 5 hours. I made sure to warn my husband (who really enjoys BBQ pulled pork) that it is not BBQ-flavored to avoid disappointment based on expectation, and he was hesitant, but really liked it! Very good summer dish!

      1. Tonight was the first time I’ve made this along with side of Caribbean rice, it was delicious! One question, can you freeze leftovers?

      2. I’m so glad you enjoyed the recipe, Bethanne! And 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!

  12. Is it okay to leave out chunks of pineapple but still use the juice? Should I replace it with maybe sweet corn?

  13. 2 stars
    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.

    1. Hi Jim! Depending on your slow cooker or the thickness of your pork shoulder, you may need to up the cooking time.

  14. Hi! This sounds delicious. I’m having a get together with 10-12 people, can I double this recipe?

    1. Hi Danny! I’ve never made this recipe using an Instant Pot so unfortunately, I can’t weigh in on this.

    1. 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! :)

  15. 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?

  16. 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.

    1. 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!

    2. Lta,
      I’m curious if you did make ahead of time and freeze, how it turned out. I’m fixing to the same and was wondering how your results were.

    1. 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 :)

  17. 5 stars
    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.