Slow Cooker Hawaiian BBQ Pulled Pork Sandwiches

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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 bbq pulled pork sandwich

These Slow Cooker Hawaiian Pulled Pork Sandwiches are the perfect laid back dinner that is easy to make but tastes like a million bucks.

Plus, with the weather being hotter than Hades, using the slow cooker instead of the oven is a definite plus.

Hello friends! Melanie here again from Garnish & Glaze to share an awesome summer sandwich with you.

ingredients for Hawaiian pulled pork sandwiches

How To Make Hawaiian Pulled Pork Sandwiches

I do love a good classic pulled pork sandwich but sometimes you’ve gotta switch things up a bit and add some more color and texture. After trying this sandwich, I don’t think you’ll go back to the ordinary one not to mention the other Hawaiian inspired recipes you can find here.

The first step is elevating the flavor of the slow cooker pulled pork. Instead of cooking the pork with water or soda, you’ll pour in some pineapple juice.

This adds sweetness as well as more of a Hawaiian flavor profile. You’ll also add pineapple juice to the barbecue sauce and cook it down so it thickens.

pulled pork in a bowl

I’m not a big fan of coleslaw as a side dish but it’s a must on shredded meat sandwiches like my

Buffalo Chicken Sliders and pulled pork sandwiches.

I love that it balances out the sweetness of the sauce, adds freshness, color, and texture. Yes, it gets a bit messy but only the best foods are, right?!

The last component of this sandwich that really gives it the Hawaiian feel is the pineapple, grilled pineapple.

hawaiian pulled pork sandwich on plate

If you’ve ever been to one of those meat-lovin Brazilian restaurants I’m sure you’ve tried that delicious, sweet, buttery grilled pineapple.

It’s seriously my favorite way to eat pineapple and tastes amazing with pork. It seems a little strange to put pineapple on a sandwich but it totally works. You’ll love it!

Helpful Tips to make Slow Cooker Hawaiian Pulled Pork Sandwiches:

  • Plan ahead! Since you’re working with the slow cooker, be sure to put the pork in sometime in morning so it has enough time to cook and get tender. It will take you all of 5 minutes to throw it in there so no excuses.
  • Make the barbecue sauce during the morning or day when you have time or at least 15 minutes before you’re ready to shred the meat.
  • I recommend using a spicy barbecue sauce that isn’t already too sweet. My go-to is Open Pit (Original). It’s a great base and I’m able to add as much sugar as I want and tone down the heat by adding a little ketchup.
  • Buy the pineapple juice in small 6 ounces cans. They sell them in a set of 8. This way you won’t waste any or have to store a big bottle of pineapple juice in the fridge. But if you do buy it in a bottle and don’t know what to do with the rest, use it in smoothies!
  • Use fresh pineapple. After cutting off the skin, slice the pineapple into rings. Use a small round biscuit or cookie cutter to remove the middle core.
  • For a more colorful coleslaw, make your own mix of green and purple cabbage and carrots. Sometimes stores will make fresh coleslaw mixes and have them in next to the refrigerated salad dressings.

What you will need to make Slow Cooker Hawaiian Pulled Pork Sandwiches:

  • Slow Cooker Every home needs a slow cooker. I love using it in the summer so I don’t heat up the whole house and it is just makes cooking so much easier because you just set it and let it do all the work.
  • Small Sauce Pan I use my small sauce pan all the time for steaming vegetables to making all kinds of delicious sauces for dinner and desserts.
  • Grill Pan I love having a grill pan for small things like the pineapple in this dish or for the winter. You still get the beautiful grill marks without having to heat up the whole grill and walk in and out of the house.

Enjoy!

With love from our simple kitchen to yours. 


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close up of hawaiian pulled pork sandwich

Check out more of our favorite sandwich recipes: 

Best Ever  Simple Crockpot Pulled Pork Sandwich

Maid-Rite Copycat Loose Meat Sandwiches

Slow Cooker Italian Beef Sandwiches

Lazy Day Sloppy Joe’s  

Chicken Parmesan Sliders  

Hot & Spicy Roast Beef Sandwiches  


Slow Cooker Hawaiian Pulled Pork Sandwiches

Slow Cooker Hawaiian Pulled Pork Sandwiches

Donna Elick
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.
Tried this recipe?Please comment and review!
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Course Main
Cuisine Hawaiian
Method Slow Cooker
Servings 6

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

Serving: 1 | Calories: 510cal | Carbohydrates: 60g | Protein: 29g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 1257mg | Sugar: 51g | Fiber: 2g | Calcium: 83mg | Iron: 3mg

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.

Tried this recipe?Let us know how it was!
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