Slow Cooker Hawaiian Pulled Pork (Sliders Recipe!)
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Take your pulled pork to the next level with these slow cooker Hawaiian Pulled Pork sandwiches! They are the perfect combination of tangy and sweet with a pineapple barbecue sauce that will rock your world!!! Fully loaded, they are the perfect anytime sandwich.
Hawaiian Pulled Pork
Make Hawaiian pulled pork in the crock pot for the perfect laid-back dinner that is easy to make but tastes like a million bucks.
Especially when it’s scorching hot outside! No one wants to slow roast pork in the oven and heat up the whole house. That’s where a slow cooker saves the day.
With some color and texture from crunchy coleslaw and a gorgeous slice of grilled pineapple, these Hawaiian pulled pork sliders are anything but ordinary.
I’ve got plenty more recipes for you to try too! Make a chipotle honey version or tenderize your pork with Dr. Pepper or root beer.
There’s even two different carnitas recipes — an easy crockpot version or my Chipotle copycat!
Ingredient Notes and Substitutions
- Pork Shoulder – One of the top choices for pulled pork recipes along with boneless pork butt.
Look for a good amount of marbling and fat, which with melt down and make the meat extra tender and juicy. - Slider Buns – I love the natural sweetness of challah buns, but you can use whatever you prefer.
They even make larger Kings Hawaiian buns that would be perfect for Hawaiian pulled pork! - Pineapple Juice – Buy these in the small 6-ounce cans. You’ll need two for this Hawaiian pulled pork slow cooker recipe and then the rest can hang out in your pantry!
Much less wasteful than opening a big bottle or having to store it in the fridge. - Barbecue Sauce – We’re doctoring up the bottled kind — I recommend a spicy version that isn’t already too sweet like Open Pit.
Use that as a base, then tone down the heat with ketchup and sweeten it up with brown sugar and pineapple juice. - Coleslaw – Grab a bag near the salads, or mix your own with green and purple cabbage plus some carrots.
The dressing is a simple blend of mayonnaise, apple cider vinegar, Dijon mustard, and celery salt. - Fresh Pineapple – For the best flavor and texture, slice up fresh fruit instead of using canned rings.
Cut off the outer skin and use a small round biscuit or cookie cutter to remove the middle core from the rings.
Tips and Tricks to Make Perfect Hawaiian Pulled Pork in the Crock Pot
- Plan ahead, because this takes a while to cook!
It only takes about 5 minutes to toss the meat, juice, and spices in your slow cooker, so it’s easy to do in the morning before you start your day.
Then, start the BBQ sauce, coleslaw, and grilled pineapple about 15-20 minutes before you plan on serving.
You could easily make the sauces earlier and store them in the fridge. But wait to toss the slaw with the dressing so it stays nice and crunchy.
- Be sure to cook the sauce first.
Don’t think you can just mix it all together and call it good! It needs time on the stove for the sugar to dissolve and the sauce the reduce and thicken.
It also helps the flavors meld together. Make it at least 15 minutes before serving crock pot Hawaiian pulled pork, but earlier is even better.
- Add the sauce after you’ve shredded the meat.
The pork will practically fall apart when you look at it, so you don’t need too much muscle. Break it apart into smaller chunks — it will continue to shred as you toss it with the sauce.
You may also want to either make extra sauce or reserve some to drizzle over leftovers. Just a tip!
Prep Ahead
- Make barbecue sauce and coleslaw dressing
- Slice buns
Kitchen Tools You Will Need
- Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Small Sauce Pan – I use this to make all kinds of delicious sauces for dinner and desserts.
- Grill Pan – I love having a grill pan for small things like the pineapple for Hawaiian pulled pork. You still get the beautiful grill marks without having to heat up the whole grill and walk in and out of the house.
Serving Suggestions
Most people think of coleslaw as a side dish, but it’s a must on shredded meat sandwiches like these Hawaiian pulled pork sliders and my summer sausage sliders.
I love that it balances out the sweetness of the sauce and adds freshness, color, and texture. Yes, it gets a bit messy, but only the best foods are, right?!
But what really gives these sandwiches that Hawaiian feel is the grilled pineapple. Take those few extra minutes to make it — the difference is night and day.
Pair them with simple sides like potato chips and baked beans, or put together a feast with mac salad and corn on the cob.
Or, add more island flare to Hawaiian pulled pork with a savory tortellini pasta salad or a sweet cheesecake fruit salad instead!
Storing Leftover Hawaiian Pulled Pork Sliders
Transfer the meat, coleslaw, and grilled pineapple to separate airtight containers.
Everything will keep for 3-4 days in the refrigerator, though the texture of the slaw and fruit will soften over time.
Reheat crock pot Hawaiian pulled pork slowly in the oven or on the stovetop until warmed through. Then, assemble your sandwich as directed!
Crock Pot Hawaiian Pulled Pork FAQ
No, the liquid should only come up about a quarter of the way up the sides. The meat will release juices as it cooks, especially in a crockpot, so too much liquid will make it soggy.
If it seems like there’s too much liquid after the pork has cooked, go ahead and drain some off so it doesn’t water down the barbecue sauce. I haven’t had an issue with this Hawaiian pulled pork slow cooker recipe, though.
Honestly, all you need are two forks! It shreds super easily — almost too easily, so don’t over-shred either!
Stick the forks in the meat and pull them away from each other. Continue until you’ve got lots of smaller chunks, then toss with the sauce.
If you shred it all before adding the sauce, it will end up stringy and dried out by the time you’re ready to serve.
The standard rule is about 2-3 pulled pork sandwiches per pound of meat, though that will depend on the size of the buns as well.
I usually get 6-8 sandwiches out of this recipe with a 3-pound roast.
Enjoy!
With love, from our simple kitchen to yours.
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Slow Cooker Hawaiian Pulled Pork (Sliders Recipe!)
Ingredients
For the Pork
- 3 pounds pork shoulder roast
- 6 ounces pineapple juice
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 6 challah buns
For the Pineapple Barbecue Sauce
- 1 cup barbecue sauce, I use Original Open Pit
- 6 ounces pineapple juice
- 1/2 cup ketchup
- 1/3 cup brown sugar
For the Coleslaw
- 2 cups coleslaw mix
- 3 tablespoons mayonnaise
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 celery salt
For the Grilled Pineapple
- 6 rings pineapple
- 1 tablespoon butter, melted
- 2 tablespoons brown sugar
Instructions
For the Pork
- Place pork in the bottom of the slow cooker. Pour the pineapple juice on top and then sprinkle the meat with all the seasonings. Cook on high for 6-8 hours or low for 8-10. Remove meat from pot and shred. Mix in the barbecue sauce.
For the Pineapple Barbecue Sauce
- Mix barbecue sauce, pineapple juice, ketchup, and brown sugar together in a small sauce pan over medium-high heat. Bring to a boil, reduce heat, and let simmer for 10 minutes.
For the Coleslaw
- Mix mayonnaise, vinegar, mustard, and salt together. Toss with the slaw.
For the Pineapple
- Brush both sides of pineapple rings with butter and sprinkle with brown sugar. Work in batches to cook on a grill or fry pan over medium-high heat until golden and then flip and cook the other side.
For Assembling
- Place a ring of pineapple on the bottom bun. Top with shredded pork, coleslaw, and the top bun.
- Serve immediately.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2018, updated and republished September 2024
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I swear your pulled pork recipes are my favorite, please keep them coming. This is the one I make the most often but they are all so yummy!