Slow Cooker Hawaiian Pulled Pork
Looking for a mouthwatering, fall-apart tender pork recipe? Try this Hawaiian pork, made in the Crockpot, for perfectly shredded pork that’s bursting with flavor. Serve it over rice or stuff it into tacos for a meal that's sure to impress!
Servings: 6 -8 servings
Calories: 639kcal
Equipment
Ingredients
- 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
Instructions
- In a large skillet, heat 2 teaspoons vegetable oilover medium-high heat. Cut 2-3 pound pork shoulder roast into half or thirds and sear on all sides until brown. Place pork roast into the bowl of a slow cooker.
- In a medium bowl, whisk together 2 cups pineapple juice, 1 teaspoon freshly grated ginger, 1 teaspoon paprika, 2-3 cloves garlic, 3/4 cup packed brown sugar, 1/3 cup soy sauce, 2/3 cup ketchup, 1/4 cup rice vinegar, 2 tablespoons sriracha, and Salt and pepper, to taste, 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.
- 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.
Video
Nutrition
Serving: 1g | Calories: 639kcal | Carbohydrates: 32g | Protein: 41g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 21g | Cholesterol: 153mg | Sodium: 1023mg | Fiber: 1g | Sugar: 28g