Description

A sweet and tangy Hawaiian BBQ pulled pork made in the slow cooker. Perfect for sandwiches, tacos, or serving over rice for a tropical twist on classic pulled pork.

Ingredients

Units Scale

3–4 lbs pork shoulder (boneless)
1 cup BBQ sauce
1 cup pineapple juice
1/2 cup crushed pineapple (with juice)
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp salt
1 tbsp brown sugar (optional for extra sweetness)

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Instructions

Place the pork shoulder in the slow cooker.
In a bowl, mix together BBQ sauce, pineapple juice, crushed pineapple, chopped onion, garlic, soy sauce, smoked paprika, black pepper, salt, and brown sugar.
Pour the mixture over the pork in the slow cooker.
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and easy to shred.
Remove the pork from the slow cooker and shred it using two forks.
Return the shredded pork to the slow cooker and stir to coat in the sauce.
Let it sit for 15-20 minutes on warm to absorb flavors before serving.

Notes

Use your favorite BBQ sauce for preferred flavor.
Serve on buns, over rice, or in tacos for a versatile meal.
Leftovers can be stored in the fridge for up to 4 days or frozen.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 14g
Sodium: 580mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 28g
Cholesterol: 85mg