September 25th, 2015

Slow Cooker Hawaiian Pork

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If there’s one meal that’s guaranteed to be a hit around here, it’s pulled pork of any variety. And this Slow Cooker Hawaiian Pork is a new favorite!

Slow Cooker Hawaiian Pork

This pork is full of so many great flavors, like sweet pineapple and spicy sriracha, and it cooks all day in the slow cooker so the meat is tender and juicy.

We usually serve this pork over hot cooked rice topped with pineapple tidbits and green onions, but it’s also fabulous in tacos and burritos.

No matter how you serve it, this Hawaiian Pulled Pork is a crowd pleasing meal.

Slow Cooker Hawaiian Pulled Pork

Slow cooked pulled pork in a sweet and tangy pineapple, brown sugar and soy sauce glaze.


  • 2 teaspoons vegetable oil
  • 2-3 pound pork shoulder roast
  • 2 cups pineapple juice
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon paprika
  • 2-3 cloves garlic, minced
  • 3/4 cup packed brown sugar
  • 1/3 cup soy sauce
  • 2/3 cup ketchup
  • 1/4 cup rice vinegar
  • 2 tablespoons sriracha
  • Salt and pepper, to taste


  1. In a large skillet, heat oil over medium-high heat. Cut pork roast into half or thirds and sear on all sides until brown. Place pork roast into the bowl of a slow cooker.
  2. In a medium bowl, whisk together remaining ingredients until well blended. Reserve 2 cups of the sauce. Pour the remaining sauce over the pork and cook for 6-8 hours on low, or until the roast shreds easily with a fork.
  3. About 30 minutes before pork is ready, pour the reserved sauce into a medium sauce pan and simmer over medium heat until sauce thickens and reduces by about half. Remove the pork from the slow cooker and shred with two forks. Toss with reserved sauce and serve on rice, or as a filling for tacos or burritos.
2 reviews

 Who Dished It Up First: Adapted from Half-Baked Harvest



  1. I am not good at cooking and this was easy and delicious! A go to recipe now thanks !!!

  2. Julie Thompson says:

    Love this recipe! I made a few changes – substituted apple cider vinegar for the rice vinegar, used coconut sugar instead of brown sugar, and a bit less of the sugar because I used bacon-honey French dressing instead of catsup. Served on rice and topped with skillet-toasted coconut flakes. Now a family favorite, thanks!


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