Slow Cooker Hawaiian Pulled Pork (Sliders Recipe!)
Hawaiian Pulled Pork is tangy and sweet with a pineapple barbecue sauce. Top sandwiches with grilled pineapple and coleslaw!
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