Slow Cooker Hawaiian Pulled Pork
Pork slow cooked to perfection with Hawaiian-inspired flavors from pineapple and teriyaki sauce! Sweet, tangy, tender, and juicy!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 16 ounces teriyaki sauce or marinade
- 0.5 cup brown sugar packed
- 20 ounce can canned pineapple rings in juice
- 1 medium red onion diced
- 3.5 pounds boneless pork shoulder
For Serving
- 10 brioche hamburger rolls rolls or your favorite rolls
- red cabbage shredded; optional for garnishing
Instructions
Preparation Steps
- To a large bowl, add the teriyaki, brown sugar, pineapple juice, and onion, and stir to combine. Reserve the pineapple rings.
- To an 8-quart slow cooker, add the pork shoulder, and evenly drizzle the teriyaki mixture over the pork.
- Cover the slow cooker with the lid, and slow cook on low for 7 to 8 hours, or until pork is done.
- Remove the pork, and using two forks, carefully pull the meat into shreds.
- Optionally, at this point, you can place the pork under the broiler briefly to get some crispy bits.
- Discard half the liquid from the slow cooker, and place the shredded pork back in the slow cooker, tossing it around to absorb the remaining juice.
- To a dry skillet, add the reserved pineapple slices, and brown them on both sides.
- Slice your buns, place the pulled pork inside, top with a browned pineapple slice, optional red cabbage, and serve. Extra pulled pork will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
Pork is done when it is fork-tender and its internal temperature reaches 205ºF. This high internal temperature allows collagen to break down, creating very tender meat. Pork shoulder or pork butt are the best cuts for pulled pork. For shredding, use two forks on a cutting board, or a stand mixer fitted with a paddle attachment on a low to medium speed in batches.