Description
Tender, juicy pulled pork cooked in a sweet and savory Hawaiian BBQ sauce, made effortlessly in the slow cooker. Perfect for sandwiches, tacos, or served with rice.
Ingredients
Units
Scale
- 3–4 lb pork shoulder (or pork butt)
- 1 cup BBQ sauce (preferably Hawaiian-style)
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Hawaiian rolls or buns (for serving)
- Fresh cilantro, for garnish (optional)
Instructions
- Place the pork shoulder in the slow cooker. Season it generously with salt and pepper.
- In a separate bowl, whisk together the BBQ sauce, pineapple juice, brown sugar, soy sauce, apple cider vinegar, garlic powder, onion powder, ground ginger, and red pepper flakes (if using).
- Pour the sauce mixture over the pork, ensuring it is fully covered.
- Cover the slow cooker and cook on low for 8-10 hours, or until the pork is fork-tender and easily shreds.
- Once the pork is done, remove it from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and stir it to coat in the sauce.
- Serve the pulled pork on Hawaiian rolls or buns. Garnish with fresh cilantro, if desired.
- Enjoy your delicious Hawaiian BBQ pulled pork sandwiches!
Notes
- This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.
- If you prefer a thicker sauce, you can reduce the sauce in a saucepan on the stovetop before adding it to the pulled pork.
- For extra flavor, add a few slices of grilled pineapple to the sandwich!
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 18g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg