Hawaiian Pulled Pork

JUMP TO RECIPE

This Hawaiian Pulled Pork recipe is a personal favorite! Crispy slow-cooked pork is braised in a pineapple and Teriyaki sauce until it is fall apart tender! Then the pork is crisped up in the oven and can be enjoyed with rice and slaw. A perfect island inspired dish!

Shredded Hawaiian Pulled Pork on a white oval plate with two grilled pineapple rings, accompanied by a decorative palm leaf on a light gray surface.

I came up with the concept of this recipe after finding 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.

Jump to:

Ingredients:
Equipment:
Steps to Prepare:
FAQ's
Hawaiian Pulled Pork

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

Late Summer Luau Entertaining and Party Guide cover image. fire bowl with a pool in the background.

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!

Ingredients:

Meat: Pork Shoulder (4 - 5 lbs)
Dry Rub Ingredients: Coconut Sugar, Salt, Chili Powder, Smoked Paprika, Cumin, Cayenne, Olive Oil
Juice and Sauces: Canned Pineapple Rings and Reserved Juice, Liquid Smoke, Worcestershire Sauce, Teriyaki Sauce
Aromatics: Fresh Ginger and Sweet Onions

Equipment:

A nice chef knife to sear the pork and a cast iron pan to give it a good sear.
A great crockpot and a baking sheet will be necessary for cooking.

Steps to Prepare:

STEP 1: Trim -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.

STEP 2: Season - Combine each of the dried spices and rub them all over the surface of the pork, making sure to evenly coat.

STEP 3: Sear - 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).

STEP 4: Build the braising liquid - 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.

Raw pork roast with scored fat, placed on a round wooden cutting board against a wood-grain background.

A marinated piece of pork sits in a glass bowl on a wooden cutting board. The meat has a rich, reddish-brown color with visible seasonings, suggesting it is well-seasoned and ready for cooking.

Ingredients for Hawaiian Pulled Pork braising liquid on a wooden board: two onions, three pineapple slices, a piece of ginger, a bowl of mustard seeds, and three small bowls containing green sauce, dark brown liquid, and light brown liquid.

A glazed pork roast garnished with two pineapple rings, placed in a black roasting dish. The ham is scored and cooked to a golden brown.

STEP 5: Cook - 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.

STEP 6: Shred and Crisp! - 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. Then, 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.

STEP 7: Garnish and Serve - I like to garnish with a few grilled pineapple rings! This just makes for a really nice presentation!

Hawaiian Pulled Pork n a white oven plate with 2 grilled pineapple rings.

Of course you know we served our Hawaiian Pulled Pork on the Sweet Hawaiian tortillas!

I also have a Hawaiian Pulled Pork Slider version of this recipe you should check out!

FAQ's

Storage:

This pork keeps very well in the fridge! Store it in an airtight container for up to 5 days with a little cup of the braising liquid. You can store the braising liquid with the pork, it just solidifies a bit around the pork when it chills. This won't be noticeable when it's reheated.
If you are freezing your left over pork, wrap the container tightly in plastic wrap or store it in a freezer bag. It will keep for 4 - 6 months in the freezer.

Reheating:

For reheating larger portions I recommend the oven. Preheat the oven to 350° and place the pork onto a baking sheet. Cover it with aluminum foil and roast for 15 - 20 minutes. Uncover the pork for the last 5 minutes.
For individual portions add 1 teaspoon of oil to a warm pan, place desired amount of pork in the pan and heat through.
If reheating from frozen, thaw in the fridge overnight and follow the oven directions above.

What to serve with Hawaiian Pulled Pork?

To accompany the tacos, we went with a Grilled Pineapple Slaw and my 5 Ingredient Coconut Rice. If you're gonna do it, just go all in right?!

I hope you enjoyed this Hawaiian Pulled Pork recipe! If you try it, I would love to see your work! Leave a comment or share it to social media and tag @atoastedcrumb! Aloha!