Slow Cooker Hawaiian Pulled Pork Recipe

I just made Hawaiian Pulled Pork Sliders that came out insanely juicy and tangy from pineapple and soy, and I swear they’ll ruin plain pulled pork for you forever.

I’m obsessed with this Slow Cooker Hawaiian Pulled Pork because it tastes like a vacation on a plate. I love how the sweet pineapple juice and garlic cut through rich pork and make every bite juicy and slightly tangy.

I serve it two ways most: Hawaiian Pulled Pork Sliders when I need easy party food, and Hawaiian Pork Tacos when I want something messier and fun. It’s loud, sticky, and totally worth the leak-on-your-shirt moment.

And yes, people always fight over the last bun. No shame.

Just bring napkins and a big appetite. I’ll make it every week.

Promise, seriously.

Ingredients

• Pork shoulder: shreddable, juicy protein you’ll love
• Pineapple juice: bright sweet acid that tenderizes meat
• Low-sodium soy: salty umami, keeps it savory
• Brown sugar: caramel sweetness, gives sticky glaze
• Ketchup: tangy tomato backbone, cuts through richness
• Basically vinegar: adds zip and balances sweetness
• Fresh ginger: warm, zingy bite that wakes it up
• Garlic: familiar punch, makes it feel homemade
• Smoked paprika: subtle smokiness without actual smoke
• Black pepper: simple heat, little bite
• Kosher salt: seasons everything, not sneaky
• Plus red pepper flakes: optional kick if you like heat
• Pineapple chunks: sweet fruit bits, juicy pockets in pork
• Cornstarch slurry: thickens sauce, makes it cling
• Buns: the handheld part, soak up that sauce
• Plus green onions or cilantro: fresh, bright finish

Ingredient Quantities

• 3 to 4 lb pork shoulder (Boston butt), trimmed
• 1 cup pineapple juice (not from concentrate)
• 1/2 cup low sodium soy sauce
• 1/3 cup packed brown sugar
• 1/4 cup ketchup
• 2 tbsp rice vinegar or apple cider vinegar
• 1 tbsp fresh grated ginger
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp kosher salt
• 1/4 tsp crushed red pepper flakes (optional)
• 1 cup canned pineapple chunks with juice
• 2 tbsp cornstarch mixed with 2 tbsp water for thickening (optional)
• 8 hamburger buns or slider rolls for serving
• Chopped green onions or cilantro for garnish (optional)

How to Make this

1. Trim excess fat from the 3 to 4 lb pork shoulder and pat dry, then season all over with kosher salt, black pepper and smoked paprika; if you want extra flavor quickly sear the pork in a hot skillet 2 to 3 minutes per side before slow cooking, but you can skip searing if short on time.

2. In a medium bowl whisk together 1 cup pineapple juice, 1/2 cup low sodium soy sauce, 1/3 cup packed brown sugar, 1/4 cup ketchup, 2 tbsp rice or apple cider vinegar, 1 tbsp grated fresh ginger, 4 minced garlic cloves and 1/4 tsp crushed red pepper flakes if you like heat.

3. Place the pork shoulder in the slow cooker and pour the sauce over it, then add 1 cup canned pineapple chunks with their juice around the pork so the fruit can braid its flavor into the meat.

4. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the pork is fork tender and easily pulls apart, checking once halfway through to spoon some juices over the top.

5. Remove the pork to a cutting board or large bowl and use two forks to shred it, discarding any large pieces of fat; reserve about 1 to 1 1/2 cups of the cooking liquid.

6. Skim off excess fat from the reserved liquid if needed, then taste and adjust seasoning adding a pinch more salt or a splash of soy sauce or vinegar to balance sweetness and tang.

7. If you want a thicker sauce mix 2 tbsp cornstarch with 2 tbsp water until smooth, bring the reserved cooking liquid to a simmer in a saucepan, whisk in the cornstarch slurry and cook 1 to 2 minutes until thickened, then toss the shredded pork in the sauce to coat.

8. Return the sauced pulled pork to the slow cooker on WARM for 15 minutes to meld flavors, or keep warm on the stove if you used the pan method.

9. Serve the Hawaiian pulled pork on toasted hamburger buns or slider rolls, top with chopped green onions or cilantro if desired and offer extra pineapple chunks or pickled onions for brightness.

Equipment Needed

1. Cutting board (big enough for a 3 to 4 lb pork shoulder)
2. Sharp chef’s knife for trimming and slicing
3. Paper towels for patting the pork dry and cleaning up
4. Heavy skillet or cast iron pan for optional searing
5. Slow cooker (or a large Dutch oven if you prefer stove top)
6. Measuring cups and spoons
7. Medium mixing bowl and a whisk for the sauce
8. Two forks or tongs for shredding the pork
9. Small saucepan and a spatula or whisk for thickening the sauce if you want it thicker

FAQ

Slow Cooker Hawaiian Pulled Pork Recipe Substitutions and Variations

• Pineapple juice: use 1 cup orange juice plus 1 tbsp rice vinegar if you dont have pineapple juice, or 1 cup canned pineapple juice from the chunks drained.
• Low sodium soy sauce: swap with equal parts tamari or coconut aminos for gluten free or reduced-salt options.
• Packed brown sugar: replace with 1/3 cup maple syrup or honey, reduce other liquids slightly since they add moisture.
• Pork shoulder: you can use a 3 to 4 lb pork picnic roast or pork butt, or for a lighter option use bone-in chicken thighs (cook time will be shorter).

Pro Tips

1. Brown the pork if you can, even quick and messy sear helps lock in flavor and gives the sauce something to cling to when you shred it. Don’t worry about perfect crust, just a few minutes per side.

2. Taste the cooking liquid before thickening. It might be too sweet after reducing, so add a splash of rice vinegar or a pinch of salt to wake it up. Start small, you can always add more.

3. Save time by shredding with a stand mixer using the paddle on low for 30 to 45 seconds, or use two forks if you like doing it by hand. Remove big chunks of fat first, they’ll ruin the texture.

4. Toast the buns and keep them warm in a low oven or under foil. A bit of crunch and warmth makes the whole sandwich feel fresher, and it helps prevent soggy bottoms from the saucy pork.