Slow Cooker Hawaiian Pulled Pork with Caramelized Pineapple
Tender, fall-apart pulled pork braised in teriyaki and brown sugar with juicy pineapple, served on brioche buns with charred pineapple rings and shredded red cabbage. This Hawaiian-inspired version balances savory umami from teriyaki with tropical sweetness and optional broiler-charred pork for textural contrast. Perfect for casual gatherings, summer barbecues, or meal prep. The caramelized pineapple topping the sandwich beyond typical pulled pork.
Ingredients
Instructions
- 1
Combine teriyaki sauce, brown sugar, pineapple juice, and diced onion in a bowl and stir.
- 2
Place pork shoulder in slow cooker and drizzle teriyaki mixture evenly over it.
- 3
Cover and cook on low for 7 to 8 hours until pork is tender.
- 4
Remove pork and shred using two forks.
- 5
Optional: place shredded pork under broiler briefly for crispy edges.
- 6
Discard half the cooking liquid, return pork to slow cooker, and toss to absorb remaining juices.
- 7
Brown reserved pineapple slices in a dry skillet, about 2 minutes per side.
- 8
Assemble sandwiches: fill buns with pulled pork, top with browned pineapple slice and optional cabbage, and serve.
Tips
For maximum caramelization, use a hot cast-iron skillet and don't crowd pineapple rings; work in batches if needed.
Shred pork while still warm for easier pulling; use meat claws or two forks for leverage.
Toast brioche buns lightly before serving to prevent sogginess from pulled pork juices.
Good to Know
Cool pulled pork completely before storing in airtight containers. Refrigerate up to 5 days or freeze up to 3 months. Freeze pineapple separately to prevent sogginess.
Prepare teriyaki mixture and assemble slow cooker up to 24 hours ahead. Cook pork, shred, and store in cooking liquid refrigerated for up to 3 days. Brown pineapple rings no more than 4 hours before serving.
Serve warm on toasted brioche with caramelized pineapple slices, shredded red cabbage, and additional sauce on the side. Pairs well with coleslaw, rice, or grilled vegetables.
Common Mistakes
Do not discard all cooking liquid to avoid dry pork; retain half to keep meat moist and flavorful.
Do not skip broiling step if you want textural contrast; skip only if preference is uniformly tender.
Do not assemble sandwiches far in advance to avoid soggy buns; assemble just before serving.
Substitutions
high
FAQ
Can I use a different cut of pork?
Pork butt or Boston butt (essentially same as shoulder) works identically. Avoid lean cuts like pork tenderloin, which dry out. Fattier shoulder ensures tender, juicy results after long cooking.
What if I don't have a slow cooker?
Braise in a Dutch oven at 325F for 3 to 4 hours, covered, checking liquid levels. Or use an Instant Pot on high pressure for 90 minutes, then natural release for 15 minutes.
How long can I keep leftover pulled pork?
Refrigerated in airtight container: 5 days. Frozen: up to 3 months. Reheat gently in slow cooker on low with splash of water or sauce to restore moisture.