I’m excited to share my Hawaiian Pulled Pork, a Sweet Pulled Pork recipe that pairs a savory dry rub with a sweet and spicy marinade and long slow cooking to spark your curiosity about how the island flavors come together.

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As a food blogger I love a recipe that makes guests talk, and my Slow Cooker Hawaiian Pulled Pork does just that. Tender pork shoulder Boston butt kissed with bright pineapple juice turns into something everyone will try to guess the secret of.

I wont give away everything but theres a small hack that makes the flavors pop and the buns vanish first, its that kind of party trick. If you need one standout dish for a big gathering call it Luau Party Food For A Crowd and watch friends save room for seconds, maybe thirds.

Ingredients

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Rich in protein and collagen, gives juicy texture and savory, meaty backbone to dish
Adds bright sweetness and acidity, contains vitamin C and natural enzymes that tenderize meat
Sweetens and caramelizes, supplies quick carbs for sticky glaze, use in rub and sauce
Brings salty umami, adds savory depth and balances sweetness, watch sodium
Sharp, slightly spicy, adds zing and freshness, aids digestion a little
Gives heat and tang, a little goes far, adds layered spice complexity
Soft, sweet buns soak up sauce, provide carbs and nostalgic luau vibe

Ingredient Quantities

4 to 5 pounds pork shoulder (Boston butt), trimmed

2 tablespoons packed brown sugar (for rub)

1 tablespoon kosher salt

1 teaspoon black pepper

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper or crushed red pepper flakes

1 1/2 cups pineapple juice

1/2 cup low sodium soy sauce

1/2 cup packed brown sugar (for sauce)

1/3 cup ketchup

2 tablespoons rice vinegar

2 tablespoons grated fresh ginger

3 cloves garlic, minced

1 to 2 tablespoons sriracha or other hot sauce

1 8 ounce can crushed pineapple or 1 1/2 cups pineapple chunks, drained

1/2 cup chicken broth or water (optional)

2 tablespoons cornstarch (optional, for thickening)

12 Hawaiian rolls or slider buns, for serving

3 green onions, thinly sliced, for garnish

1/4 cup chopped cilantro, for garnish (optional)

1 tablespoon toasted sesame seeds, for garnish (optional)

How to Make this

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1. Trim excess fat from the 4 to 5 lb pork shoulder, pat dry, then rub all over with the dry rub (2 tbsp packed brown sugar, 1 tbsp kosher salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1/2 tsp cayenne). Let sit 30 minutes at room temp or overnight in the fridge if you got time.

2. If you want deeper flavor, sear the pork in a hot skillet with a little oil 3 to 4 minutes per side until browned, it’s optional but worth it. Don’t overcrowd the pan, and scrape up browned bits for the sauce.

3. Whisk together the sauce: 1 1/2 cups pineapple juice, 1/2 cup low sodium soy sauce, 1/2 cup packed brown sugar, 1/3 cup ketchup, 2 tbsp rice vinegar, 2 tbsp grated fresh ginger, 3 minced garlic cloves, 1 to 2 tbsp sriracha, and the 8 oz can crushed pineapple or 1 1/2 cups drained pineapple chunks. Taste for balance of sweet and heat, adjust if needed.

4. Put the pork in the slow cooker and pour the sauce over it. If the liquid doesn’t come at least part way up the sides, add up to 1/2 cup chicken broth or water so the bottom doesn’t scorch. Spoon some sauce over the top of the pork.

5. Cook covered on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the pork shreds easily with two forks and internal temp is above 195 F. Don’t keep lifting the lid too much.

6. Remove the pork to a cutting board, reserve the cooking liquid, and skim off any obvious fat. Shred pork with two forks, discarding large pieces of fat as you go.

7. If you like a thicker sauce, strain or skim the cooking liquid into a saucepan, bring to a simmer, then whisk 2 tbsp cornstarch with 2 to 3 tbsp cold water and stir into the simmering liquid until it thickens, about 1 to 3 minutes. You can also thicken right in the slow cooker by switching to HIGH and stirring the slurry in, but watch it.

8. Return the shredded pork to the sauce and toss well so it soaks up flavor. Taste and adjust salt, sriracha or brown sugar if it needs more sweet or heat.

9. Pile the pork onto 12 Hawaiian rolls or slider buns, garnish with thinly sliced green onions, a sprinkle of chopped cilantro and toasted sesame seeds if using. Warm or toast the rolls so they don’t get soggy.

10. Quick tips: cool and refrigerate the juices to remove excess fat if making ahead, warm the pork on LOW before serving, toast rolls under the broiler for 30 seconds for crunch, leftovers keep 3 to 4 days in the fridge and freeze well.

Equipment Needed

1. Large slow cooker or crockpot (6 to 8 quart), for the long cook
2. Large heavy skillet or cast iron pan for optional searing and scraping up browned bits
3. Cutting board and sharp chef knife for trimming and slicing, they must be sharp
4. Measuring cups and spoons plus a liquid measuring cup and a can opener for the pineapple
5. Large mixing bowl and a whisk for the rub and the sauce
6. Pair of forks or meat shredding claws for pulling the pork apart
7. Fine mesh strainer or fat separator and a medium saucepan for skimming, reducing and thickening the sauce
8. Wooden spoon or silicone spatula and a pair of tongs for stirring and moving the pork around

FAQ

Q: How long do I cook a 4 to 5 pound pork shoulder in the slow cooker? A: Plan on about 8 to 10 hours on Low or 4 to 6 hours on High for a 4 to 5 lb shoulder. You want the internal temp to reach roughly 195 to 205 F so the meat falls apart easy, not just 145 F which is safe to eat but too firm to shred well.

Q: Do I have to sear the pork first? A: No you don't, but you should if you want better flavor and color. Quick sear in a hot skillet 3 to 4 minutes per side adds a nice crust, all those browned bits boost the sauce. If you're short on time just toss it in the cooker and go.

Q: My sauce is too thin, how do I thicken it? A: Make a slurry with 1 to 2 tbsp cornstarch mixed with cold water, whisk into a small pan of the cooking juices and simmer until glossy. Or lift the lid and cook on High for 15 to 30 minutes to reduce, stirring so it doesn't burn.

Q: Can I swap the pineapple juice or soy sauce? A: You can, but know why they're there. Pineapple juice tenderizes and adds sweetness, so apple juice plus a splash of vinegar works if you don't have it. For soy sauce use tamari or coconut aminos for gluten free, but keep it salty so the pork isn't bland.

Q: How do I shred the pork without making a mess? A: Let the pork rest 10 to 15 minutes after you pull it out, skim off big fat pieces, then use two forks or meat claws to shred. Mix the meat back into the cooking juices so it stays moist. If it's dry add a little chicken broth or reserved sauce.

Q: Can I make this ahead or freeze leftovers? A: Yes, make ahead is awesome. Store in fridge up to 3 days, or freeze up to 3 months in an airtight container. Thaw overnight in the fridge, reheat gently in a saucepan or slow cooker with some extra sauce so it doesn't dry out. Reheat from frozen in a covered dish at low heat, but it takes a while.

Slow Cooker Hawaiian Pulled Pork For A Tropical Luau Party! Recipe Substitutions and Variations

Pork shoulder (4 to 5 pounds): substitutes you can use – pork butt (same thing, so no change), picnic shoulder (a bit fattier, still pulls great), beef brisket (shreds like pork but gives a beefy flavor), or boneless chicken thighs (faster cook, more tender but not as rich).
Pineapple juice: try crushed pineapple blended and strained (real fruit flavor), orange juice plus a splash of rice vinegar or lime (bright and tangy), apple juice with a squeeze of lemon (milder sweet note), or canned pineapple juice from the fruit can if you dont have fresh.
Soy sauce (1/2 cup): use tamari 1:1 for gluten free cooking, coconut aminos 1:1 for a soy free lower sodium option, liquid aminos if you want similar umami, or dilute miso paste in water (about 1 tablespoon miso plus 2 tablespoons water) for depth.
Sriracha or hot sauce (1 to 2 tablespoons): swap with sambal oelek (chunkier, straight chili heat), gochujang thinned with a little water or vinegar (sweet and savory), chili garlic sauce, or adobo chipotle (for a smoky spicy twist; use less if you dont want it too smoky).

Pro Tips

1) Sear the pork if you can, even quick 3 to 4 minute browning on each side adds a lot. Don’t crowd the pan, and after searing pour a little of the pineapple soy sauce into the hot skillet to scrape up the browned bits, then add that liquid to the slow cooker for extra depth.

2) Chill the cooking liquid overnight if you’re making this ahead, the fat will harden on top and you can skim it off easily. Saves calories, keeps the pork from tasting greasy and makes the sauce clearer.

3) For a glossy, clingy sauce mix 2 tablespoons cornstarch with cold water first, whisk it into simmering strained cooking liquid and cook until it thickens. If you want a slightly cleaner texture, strain out pineapple fibers before reducing. Potato starch works the same but add it last and don’t boil too hard or it can get gluey.

4) Prevent soggy sliders: toast or lightly butter the rolls and put a thin smear of mayo or tangy slaw on the bottom bun to act like a moisture barrier. Also pile meat on just before serving so the bread stays soft but not soggy.

Slow Cooker Hawaiian Pulled Pork For A Tropical Luau Party! Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

760

kcal

Equipment: 1. Large slow cooker or crockpot (6 to 8 quart), for the long cook
2. Large heavy skillet or cast iron pan for optional searing and scraping up browned bits
3. Cutting board and sharp chef knife for trimming and slicing, they must be sharp
4. Measuring cups and spoons plus a liquid measuring cup and a can opener for the pineapple
5. Large mixing bowl and a whisk for the rub and the sauce
6. Pair of forks or meat shredding claws for pulling the pork apart
7. Fine mesh strainer or fat separator and a medium saucepan for skimming, reducing and thickening the sauce
8. Wooden spoon or silicone spatula and a pair of tongs for stirring and moving the pork around

Ingredients

4 to 5 pounds pork shoulder (Boston butt), trimmed
2 tablespoons packed brown sugar (for rub)
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper or crushed red pepper flakes
1 1/2 cups pineapple juice
1/2 cup low sodium soy sauce
1/2 cup packed brown sugar (for sauce)
1/3 cup ketchup
2 tablespoons rice vinegar
2 tablespoons grated fresh ginger
3 cloves garlic, minced
1 to 2 tablespoons sriracha or other hot sauce
1 8 ounce can crushed pineapple or 1 1/2 cups pineapple chunks, drained
1/2 cup chicken broth or water (optional)
2 tablespoons cornstarch (optional, for thickening)
12 Hawaiian rolls or slider buns, for serving
3 green onions, thinly sliced, for garnish
1/4 cup chopped cilantro, for garnish (optional)
1 tablespoon toasted sesame seeds, for garnish (optional)

Directions

Trim excess fat from the 4 to 5 lb pork shoulder, pat dry, then rub all over with the dry rub (2 tbsp packed brown sugar, 1 tbsp kosher salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1/2 tsp cayenne). Let sit 30 minutes at room temp or overnight in the fridge if you got time.
If you want deeper flavor, sear the pork in a hot skillet with a little oil 3 to 4 minutes per side until browned, it's optional but worth it. Don’t overcrowd the pan, and scrape up browned bits for the sauce.
Whisk together the sauce: 1 1/2 cups pineapple juice, 1/2 cup low sodium soy sauce, 1/2 cup packed brown sugar, 1/3 cup ketchup, 2 tbsp rice vinegar, 2 tbsp grated fresh ginger, 3 minced garlic cloves, 1 to 2 tbsp sriracha, and the 8 oz can crushed pineapple or 1 1/2 cups drained pineapple chunks. Taste for balance of sweet and heat, adjust if needed.
Put the pork in the slow cooker and pour the sauce over it. If the liquid doesn’t come at least part way up the sides, add up to 1/2 cup chicken broth or water so the bottom doesn't scorch. Spoon some sauce over the top of the pork.
Cook covered on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the pork shreds easily with two forks and internal temp is above 195 F. Don't keep lifting the lid too much.
Remove the pork to a cutting board, reserve the cooking liquid, and skim off any obvious fat. Shred pork with two forks, discarding large pieces of fat as you go.
If you like a thicker sauce, strain or skim the cooking liquid into a saucepan, bring to a simmer, then whisk 2 tbsp cornstarch with 2 to 3 tbsp cold water and stir into the simmering liquid until it thickens, about 1 to 3 minutes. You can also thicken right in the slow cooker by switching to HIGH and stirring the slurry in, but watch it.
Return the shredded pork to the sauce and toss well so it soaks up flavor. Taste and adjust salt, sriracha or brown sugar if it needs more sweet or heat.
Pile the pork onto 12 Hawaiian rolls or slider buns, garnish with thinly sliced green onions, a sprinkle of chopped cilantro and toasted sesame seeds if using. Warm or toast the rolls so they don't get soggy.
Quick tips: cool and refrigerate the juices to remove excess fat if making ahead, warm the pork on LOW before serving, toast rolls under the broiler for 30 seconds for crunch, leftovers keep 3 to 4 days in the fridge and freeze well.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.