Slow Cooker Caribbean Pulled Pork Sandwiches
Tender pulled pork infused with Asian-Caribbean flavors of hoisin, soy, pineapple juice, cumin and cinnamon, served on buttered Kaiser rolls with melted provolone. This fusion version combines slow-cooker convenience with bold spice layers and tropical fruit notes, creating a unique take on pulled pork perfect for casual gatherings or weeknight dinners. The long braise allows the pork to absorb the sweet-savory sauce while remaining incredibly moist.
Ingredients
- 4 tablespoon butter, Land O Lakes
- 3 pound boneless pork loin roast, trimmed and cut in half
- 3 tablespoon hoisin sauce, finely chopped
- 2 tablespoon soy sauce
- 1 tablespoon fresh garlic, finely chopped
- 1 teaspoon ground cumin
- 8 ounce crushed pineapple in juice, canned
- 1 teaspoon ground cinnamon
- 1 cup green onions, sliced
- 8 Kaiser rolls, large, split and butteredbrioche buns1:1texture change
softer base
- 8 3/4 ounce provolone cheese, slices
- ½ cup honey barbecue sauce(optional)
Instructions
- 1
Spray slow cooker with nonstick spray.
- 2
Melt butter in skillet over medium-high heat until sizzling. Brown pork pieces on all sides, turning occasionally, about 8-10 minutes.
- 3
Transfer browned pork to slow cooker with remaining butter.
- 4
Whisk together hoisin sauce, soy sauce, garlic, cumin, crushed pineapple with juice, and cinnamon in a bowl. Pour over pork.
- 5
Cover and cook on Low 8-10 hours or High 4-6 hours until pork shreds easily with forks.
- 6
Remove pork from slow cooker. Shred using two forks.
- 7
Return shredded pork to slow cooker with sauce. Stir in green onions.
- 8
Spread barbecue sauce on each roll bottom if desired. Top with pork mixture, cheese slice, and roll top.
Tips
Sear pork thoroughly before slow cooking to develop fond and enhance browning flavor, improving overall depth.
For thicker sauce, remove pork after cooking and simmer sauce in a pot on medium-high heat 15-20 minutes before shredding.
Make pork filling day ahead and reheat gently before assembling sandwiches for easier entertaining.
Good to Know
Refrigerate pulled pork and sauce in airtight container up to 4 days. Freeze up to 3 months. Thaw overnight in refrigerator before reheating.
Prepare pork filling through shredding step day ahead. Reheat gently on stovetop or microwave before assembling sandwiches.
Serve immediately after assembly while cheese is warm. Accompany with pickled vegetables, coleslaw, or tropical fruit salad to complement Asian-Caribbean flavors.
Common Mistakes
Do not skip searing step to avoid bland, pale pork lacking depth of flavor
Do not overcook on High to avoid dry, mushy texture that shreds into paste
Do not add green onions before slow cooking to avoid wilted, sulfurous flavor
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a different cut of pork?
Pork shoulder works better for traditional pulled pork since its higher fat content becomes more tender during long cooking. Pork loin is leaner but dries out easily; do not exceed recommended cooking times.
What if I don't have hoisin sauce?
Substitute oyster sauce, teriyaki sauce, or increase soy sauce by 1 tablespoon. For Caribbean flavor without Asian ingredients, use mango chutney or add extra barbecue sauce.
How long can I keep leftovers?
Refrigerate in airtight container 3-4 days. Freeze up to 3 months. Reheat gently on stovetop with splash of broth or microwave until heated through, about 5 minutes per serving.