Hawaiian Pulled Pork

So I found Sweet Hawaiian tortillas at the grocery store recently. How neat is that?! I immediately had about a hundred ideas for great taco flavors, but obviously my first thought something tropical – obviously.

I love making carnitas at home in the crockpot, so I wanted to try my hand at some more tropical pulled pork flavors. Thus, this Hawaiian Pulled Pork recipe was born!

This turned out fantastic! The flavor was spot on and just the perfect combination of late summer ingredients.

We enjoyed this meal while I was putting together the very first A Toasted Crumb Entertaining Guide, Late Summer Luau!

Check it out! In this guide, you’ll find everything you need to plan that perfect late summer luau dinner party!

• Color schemes for tropical themed parties!
• Gorgeous options for summer themed tableware, barware, and flatware!
• A few backyard décor items for your outdoor dining experience!
• A prep schedule for party day complete with recipes for:
  • Hawaiian Pulled Pork
  • Grilled Pineapple Slaw
  • 5 Ingredient Coconut Rice
  • Mango Salsa served with Blue Corn Chips
  • A perfect late summer cocktail, a fresh Island Margarita!

Okay, back on track..

This pork is seasoned with a dry rub comprised of coconut sugar, smoked paprika, and a few other spices and then braised in a crockpot with pineapple, liquid smoke, Teriyaki sauce – it gets SO MUCH BETTER.

Let’s get started!

For this recipe, you’ll need to gather:

• Pork Shoulder (4 – 5 lbs)
• Dry Rub Ingredients:
  • 1 Tbsp Coconut Sugar
  • 1/2 Tbsp Salt
  • 2 Tsp Chili Powder
  • 1 Tsp Smoked Paprika
  • 1 Tsp Cumin
  • 1/4 Tsp Cayenne
  • Olive Oil
• 1/2 Cup Pineapple Juice & 2 Fresh Pineapple Rings, divided
• 2 Tsp Liquid Smoke
• 2 Tbsp Worcestershire Sauce
• 1 Cup of Your favorite Teriyaki Sauce
• 1 Tbsp (or 1 inch) Fresh Grated Ginger
• 2 Sweet Onions, chopped

Start with seasoning the pork.

Trim some of the dense fat off of the pork and cut diagonal lines into the fat cap, if the butcher has not already done so.

Combine each of the dried spices and rub them all over the surface of the pork, making sure to evenly coat.

Sear the pork.

Then, you’ll want to sear the pork on all sides in a hot pan until you see a nice golden crust on all sides (about 1 – 2 minutes per side).

Combine the ingredients for the braising liquid in the bottom of your crockpot.

Combine the pineapple juice (save the wedges, we’ve got plans for those babies!), liquid smoke, Worcestershire sauce, Teriyaki sauce, and fresh ginger. Stir to combine and add in the chopped onions.

Now place the pork on top of the onions and place two large pineapple rings on top. Save a few of the rings to use for garnishing.

Cook on low for 8 – 10 hours or on high for 4 – 6 hours.

When the pork is ready shred it with two forks. You can either shred it directly in the crockpot or remove it to shred it, it’s really up to you. The pineapple rings may be shredded along with the pork.

I like to crisp my shredded pork prior to placing it into serving platters. Spread it out in a thin layer on a large cookie sheet and crisp it quickly in a 425° oven. Do this in batches until you have as much pork as your need for your group.

I like to garnish with a few grilled pineapple rings! This just makes for a really nice presentation!

Of course you know we served our Hawaiian Pulled Pork on the Sweet Hawaiian tortillas! These were Mission Brand street taco tortillas. We found them at our local Kroger.

To garnish the tacos, we went with a Grilled Pineapple Slaw. It was the perfect flavor with this sweet pork! And if you’ll be serving a side with these tacos, I highly recommend this 5 Ingredient Coconut Rice. If you’re gonna do it, just go all in right?!

I hope you enjoyed this recipe! If you try this recipe out, don’t forget to post a rating and comment!

I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!

Don’t forget to check out the very first A Toasted Crumb Entertaining Guide, Late Summer Luau! Aloha!

Hawaiian Pulled Pork

Recipe by Amber Bogardus

Course: Main CourseCuisine: American

Servings

0

servings

Prep time

30

minutes

Cooking time

10

hours 

Calorieskcal

Shredded pork shoulder rubbed with smoky spices and braised in a sweet island inspired sauce.

Cook Mode

Keep the screen of your device on

Ingredients

• 1 Pork Shoulder 4 – 5 lbs

• 1 tbsp Olive Oil

• Smoky Dry Rub

• 1 tbsp Coconut Sugar

• 1/2 tbsp Kosher Salt

• 2 tsp Chili Powder

• 1 tsp Smoked Paprika

• 1 tsp Cumin

• 1/4 – 1/2 tsp Cayenne

• Braising Liquid

• 1 cup Teriyaki Sauce

• 1/2 cup Pineapple Juice

• 2 tbsp Worcestershire Sauce

• 2 tsp Liquid Smoke

• 2 tbsp Fresh Grated Ginger

• 2 Sweet Onions quartered

• 2 Pineapple Rings

• Garnishes

• 2 Grilled Pineapple Rings optional

Directions

• Create the dry rub by combining all of the listed ingredients.
• Drizzle the olive oil over the pork, sprinkle the dry rub on all sides, rub in until it is evenly coated.
• Add the teriyaki sauce, pineapple juice, liquid smoke, Worcestershire sauce, and grated ginger to the bottom of a crock pot and stir to combine.
• Add the chopped sweet onions on top of the braising liquid.
• Sear the pork in a hot cast iron pan for a few minutes on each side until you get a nice golden crust.
• Transfer the pork into the crockpot and place two pineapple rings on top.
• Cook the pork on low for 8 – 10 hours or on high for 4 – 6 hours. (I recommend the low setting.)
• When the pork has finished cooking, remove the bone and shred using two forks.
• If desired, remove the pork and crisp it on a baking sheet for 3 – 5 minutes in a 425° oven.
• If desired, separate the fat from the liquid in the crockpot and serve along side the shredded pork.
• Garnish with 2 grilled pineapple rings.

• Crockpot

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