I just served Hawaiian Pulled Pork Sliders that are shockingly juicy and sticky-sweet and now everyone is plotting their next visit.

Jump to Recipe

I’m obsessed with this slow cooker Hawaiian pulled pork. I love how the meat shreds into sticky, tangy strands that stick to slider buns and to my fork.

And the sweet hit from pineapple juice and the bright bits of crushed pineapple cut through the salt and soy in the best way. I make it for everything, Hawaiian Pulled Pork Sliders at game day, Sliders Pulled Pork for last-minute dinner.

It’s loud, juicy, and somehow always gone before I’ve finished one plate. No shame in licking the fingers clean, honestly seriously.

I will fight you for the last sticky bite.

Ingredients

Print Recipe (No Advertisments)

Pork shoulder: the juicy protein that falls apart, basically comfort food central.
Pineapple juice: adds bright sweet tang, it’s the tropical backbone.
Soy sauce: salty umami that keeps it from tasting flat.
Brown sugar: sticky caramel notes, it balances the acid.
Ketchup: gives tomato sweetness and a bit of tangity zip.
Rice vinegar: brightens things up, cuts through richness.
Fresh ginger: warm spicy lift, it wakes the sauce.
Garlic: savory punch, you’ll taste it in every bite.
Crushed pineapple: fruity texture and bits of chew, tropical vibe.
Sriracha: optional heat, adds a smoky spicy kick if you want.
Kosher salt: seasons the meat, makes everything taste like itself.
Black pepper: mild bite and peppery warmth, simple seasoning boost.
Cornstarch slurry: thickens the sauce so it clings, useful.
Green onions: fresh crispness and color, sprinkle on top.
Toasted sesame seeds: nutty crunch and little visual pop.
Slider buns: handheld delivery method, great for party bites.
Steamed rice: classic base that soaks up all that sauce.

Ingredient Quantities

3 to 4 lbs boneless pork shoulder (Boston butt), trimmed of excess fat

1 1/2 cups pineapple juice (not from concentrate)

1/2 cup low sodium soy sauce

1/3 cup packed light brown sugar

1/4 cup ketchup

3 tablespoons rice vinegar

1 tablespoon grated fresh ginger

4 cloves garlic, minced

1 can (8 oz) crushed pineapple, drained

1 to 2 teaspoons sriracha or hot sauce, optional

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon cornstarch + 1 tablespoon cold water (slurry, optional to thicken sauce)

2 green onions, thinly sliced for serving, optional

Toasted sesame seeds for garnish, optional

Slider buns or steamed rice for serving, optional

How to Make this

Print Recipe (No Advertisments)

1. Trim excess fat from the 3 to 4 lb pork shoulder and pat it dry with paper towels; season all over with the 1 tsp kosher salt and 1/2 tsp black pepper.

2. In a medium bowl whisk together 1 1/2 cups pineapple juice, 1/2 cup low sodium soy sauce, 1/3 cup packed light brown sugar, 1/4 cup ketchup, 3 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, and 4 minced garlic cloves until the sugar mostly dissolves.

3. Place the pork in the slow cooker and pour the sauce over the top; tuck the drained 8 oz crushed pineapple around the pork and add 1 to 2 tsp sriracha or hot sauce if you want heat.

4. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the pork easily shreds with two forks and internal temperature is well above 160 F.

5. Carefully transfer the pork to a cutting board or large bowl and use two forks to shred. Skim any excess fat from the cooking liquid if you like, taste the sauce and adjust salt or heat.

6. If you want a thicker glaze, pour about 1 cup of the cooking liquid into a small saucepan and bring to a simmer; whisk together 1 tablespoon cornstarch with 1 tablespoon cold water, then stir the slurry into the simmering liquid until it thickens, 1 to 2 minutes.

7. Return the shredded pork to the slow cooker and toss with the thickened sauce or just ladle sauce over the meat; let it sit on Warm for 15 minutes so flavors meld.

8. Serve the pulled pork piled on toasted slider buns or over steamed rice, spooning extra sauce from the slow cooker on top.

9. Garnish with thinly sliced green onions and toasted sesame seeds for color and crunch, and offer extra sriracha at the table if anyone wants more heat.

10. Leftovers keep well in the fridge for 3 to 4 days or freeze for up to 3 months; reheat gently with a splash of pineapple juice to keep it moist.

Equipment Needed

1. Slow cooker (6 to 7 quart works best)
2. Large cutting board and a sharp chef’s knife
3. Paper towels
4. Measuring cups and spoons
5. Medium mixing bowl and a whisk
6. Can opener and a strainer or fine mesh sieve (for drained pineapple)
7. Two forks for shredding
8. Small saucepan and a whisk or spoon (to thicken sauce)
9. Tongs or a large spoon for serving

FAQ

Q: Can I use a different cut of pork? A: Yeah, you can use pork loin or a pork roast but pork shoulder (Boston butt) is best because it has more fat and connective tissue that breaks down and gives that tender, juicy pulled texture. If you use loin, watch the cook time since it can dry out.

Q: How long do I cook it in the slow cooker? A: Cook on low for 8 to 9 hours or on high for 4 to 5 hours until the meat shreds easily with forks. Slow and low gives the best tenderness, so if you got time, use the low setting.

Q: Can I make this ahead and reheat it? A: Absolutely. Cool completely, refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently on low in the slow cooker or in a saucepan, add a splash of pineapple juice or water if sauce thickened too much.

Q: My sauce is thin, how do I thicken it? A: Mix the 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry, stir it into the hot sauce and simmer until it thickens. You can also remove the meat and reduce the sauce on the stove for a few minutes to concentrate flavor.

Q: Is there a way to make it less sweet or less salty? A: Sure. Cut the brown sugar down a bit or drain some of the crushed pineapple to reduce sweetness. For less salt, use low sodium soy sauce or reduce the soy sauce and add a little extra pineapple juice for balance.

Q: What are the best ways to serve it? A: Serve on slider buns with a bit of slaw, or over steamed rice. Garnish with sliced green onions and toasted sesame seeds if you want. Leftovers make great tacos or pizza toppings too.

Slow Cooker Hawaiian Pulled Pork Recipe Substitutions and Variations

Pineapple juice: use store bought pineapple juice from the can, or orange juice plus a few crushed pineapple chunks if that’s all you got — both keep the sweet/tart flavor. (If using orange, taste and cut back on any extra sugar.)
Low sodium soy sauce: swap with tamari for gluten free, or coconut aminos for a milder, slightly sweeter soy-free option. Both work pretty much 1 for 1.
Light brown sugar: honey or maple syrup can replace it, but reduce liquid slightly and stir well so it mixes into the sauce; start with about 3/4 the amount and adjust to taste.
Pork shoulder: use pork butt, bone-in pork shoulder, or even boneless chicken thighs if you want a leaner, quicker cook — chicken will shred differently so watch cooking time and moisture.

Pro Tips

1. Don’t skip trimming the fat, but don’t go crazy either. Leave a little fat for flavor and moisture, otherwise the pork can end up dry after hours in the slow cooker. Pat it dry so the seasoning sticks better.

2. Taste and tweak the sauce before you cook too much of the pork in it. The pineapple juice can make it pretty sweet, so add a splash more soy or a pinch of salt if it’s too sugary. You can always add more heat later, so go light on the sriracha at first.

3. For extra depth, sear the pork on all sides in a hot pan for a few minutes before it goes into the crock pot. It only takes 6 to 8 minutes and adds a browned, savory note you’ll notice even after shredding.

4. If you plan to serve on buns, toast them with a little butter or mayo in a pan right before serving. It keeps them from getting soggy from the sauce and makes the whole sandwich taste more homemade.

Slow Cooker Hawaiian Pulled Pork Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just served Hawaiian Pulled Pork Sliders that are shockingly juicy and sticky-sweet and now everyone is plotting their next visit.

Servings

servings

Calories

546

kcal

Equipment: 1. Slow cooker (6 to 7 quart works best)
2. Large cutting board and a sharp chef’s knife
3. Paper towels
4. Measuring cups and spoons
5. Medium mixing bowl and a whisk
6. Can opener and a strainer or fine mesh sieve (for drained pineapple)
7. Two forks for shredding
8. Small saucepan and a whisk or spoon (to thicken sauce)
9. Tongs or a large spoon for serving

Ingredients

3 to 4 lbs boneless pork shoulder (Boston butt), trimmed of excess fat
1 1/2 cups pineapple juice (not from concentrate)
1/2 cup low sodium soy sauce
1/3 cup packed light brown sugar
1/4 cup ketchup
3 tablespoons rice vinegar
1 tablespoon grated fresh ginger
4 cloves garlic, minced
1 can (8 oz) crushed pineapple, drained
1 to 2 teaspoons sriracha or hot sauce, optional
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon cornstarch + 1 tablespoon cold water (slurry, optional to thicken sauce)
2 green onions, thinly sliced for serving, optional
Toasted sesame seeds for garnish, optional
Slider buns or steamed rice for serving, optional

Directions

Trim excess fat from the 3 to 4 lb pork shoulder and pat it dry with paper towels; season all over with the 1 tsp kosher salt and 1/2 tsp black pepper.
In a medium bowl whisk together 1 1/2 cups pineapple juice, 1/2 cup low sodium soy sauce, 1/3 cup packed light brown sugar, 1/4 cup ketchup, 3 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, and 4 minced garlic cloves until the sugar mostly dissolves.
Place the pork in the slow cooker and pour the sauce over the top; tuck the drained 8 oz crushed pineapple around the pork and add 1 to 2 tsp sriracha or hot sauce if you want heat.
Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the pork easily shreds with two forks and internal temperature is well above 160 F.
Carefully transfer the pork to a cutting board or large bowl and use two forks to shred. Skim any excess fat from the cooking liquid if you like, taste the sauce and adjust salt or heat.
If you want a thicker glaze, pour about 1 cup of the cooking liquid into a small saucepan and bring to a simmer; whisk together 1 tablespoon cornstarch with 1 tablespoon cold water, then stir the slurry into the simmering liquid until it thickens, 1 to 2 minutes.
Return the shredded pork to the slow cooker and toss with the thickened sauce or just ladle sauce over the meat; let it sit on Warm for 15 minutes so flavors meld.
Serve the pulled pork piled on toasted slider buns or over steamed rice, spooning extra sauce from the slow cooker on top.
Garnish with thinly sliced green onions and toasted sesame seeds for color and crunch, and offer extra sriracha at the table if anyone wants more heat.
Leftovers keep well in the fridge for 3 to 4 days or freeze for up to 3 months; reheat gently with a splash of pineapple juice to keep it moist.

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.