Hawaiian Pulled Pork
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
If you are looking for sweet and salty Hawaiian flavored pulled pork, this Hawaiian Pulled Pork recipe is going to rock your world!!
Your taste buds are in for an explosion of Asian flavors including ginger, pineapple and sesame with just a hint of heat, for the perfect blend of savory and sweet in every bite with this easy-to-make, crowd-pleasing dish.
Shred the tender pork and serve it on sandwiches or sliders, topped with a refreshing pineapple slaw.
If you are searching for my Instant Pot Kalua Pork recipe <<< click on that link.
For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.
Just look how colorful these cute little Hawaiian Pulled Pork Sandwiches are! Now stick with me here because this recipe is going to be written for e-v-e-r-y-o-n-e!
I made this Hawaiian Pulled Pork in my Instant Pot, but I am including directions for those of you that wish to use a slow cooker instead. There will also be adjustments for our Paleo friends…so keep reading.
Seriously, you don’t even need a bun or tortilla, you can eat it as is with your fingers – or a fork if you’re feeling fancy!
What you’ll need
affiliate/sponsored links
For the Shredded Pork
- Bone-in or boneless pork shoulder roast or pork butt
- Pineapple juice, tamari or coconut aminos and fish sauce make up the majority of the liquid needed.
- Brown sugar adds sweetness (I used Swerve)
- Chinese five spice adds to the Asian flair in this dish.
- Garlic and fresh ginger give this dish a punch of flavor!
- Chili-garlic paste adds a bit of heat without being overpowering – unless that is your thing, go ahead and add as much as you like.
- Water – just enough to reach one-cup of total cooking liquid.
- Electric pressure cooker or crock pot – both are 6 quart.
For the pineapple Slaw
- Pineapple chunks – fresh or canned
- Shredded cabbage – I used purple, but Napa works great too.
- Lime juice
- Tamari/soy sauce – or coconut aminos (plus sea salt)
- Toasted sesame oil
- Green onions
- Sweet Hawaiian bun for sandwiches or sweet rolls for Hawaiian pulled pork sliders
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to make Hawaiian Pulled Pork:
Remove the bone from pork butt/shoulder and cut pork into large chunks IF it has one.
The bones are different sizes in each pork butt, but run top to bottom. This is an 8 pound pork butt/shoulder that became 5 pounds of pork chunks once the bone and the huge fat cap on the backside were removed.
Mine was boneless this time, and weighed 3.60 pounds.
Cut into 3 or 4 large pieces.
I left the fat cap on (the piece on the right) but you can remove it if you like.
Mix the pineapple juice, soy sauce/coconut aminos, brown sugar/honey, ginger, garlic, Chinese five spice, fish sauce, and chili-garlic paste together in a measuring cup.
Add water until you have 1 cup total. I added about 3 tablespoons of water.
Place the pork in the liner of your pressure cooker or slow cooker and pour the cooking liquid over the top.
Secure the lid and use the + and – buttons to set the timer for 90 minutes on Manual/Pressure Cook on high pressure.
For slow cooker Hawaiian pulled pork, set the time for 7 to 8 hours on LOW.
When the pot beeps, allow pressure to release naturally.
Move pork to a large bowl or on a cutting board and pull apart with two forks.
Add some of the cooking liquid to the pork to keep it moist. Set aside.
For the Pineapple Slaw:
Mix the shredded cabbage, lime juice, soy sauce/coconut aminos, green onions, pineapple* and sesame oil together in a large bowl.
For Hawaiian pulled pork sandwiches or sliders:
Slice Hawaiian Sweet Rolls or buns in half, top with pulled pork and pineapple slaw and serve.
O-M-G, I cannot get enough of this Hawaiian Pulled Pork!! The flavors are insane, totally different than you expect. It has become a family favorite, and my favorite recipe to serve on game days too!
Expert Tips
- I mixed my pineapple chunks with the red cabbage, and it turned my pineapple purple. If you are going for a perfect presentation, keep the pineapple separate or use green cabbage.
- For Paleo: substitute honey for the brown sugar, coconut aminos for the soy sauce, and skip the bun.
- For Whole30: skip the sweetener all-together and substitute coconut aminos. Again, no bun for you!
- For Keto: this is a judgement call. I used Swerve brown sweetener and did not eat the pineapple chunks or bun. The carb count is still pretty high, so be careful.
FAQ’s
If you don’t have sesame oil, you can substitute it with other oils like canola or light olive oil. While sesame oil adds a distinctive flavor, the dish will still be tasty without it.
Yes, you can freeze the pulled pork for later use (including leftovers). Allow to cool completely and store in an airtight container or freezer bags, making sure to remove as much air as possible. Thaw and reheat when ready to enjoy.
Hawaiian Pulled Pork can be served over steamed white rice, in tacos or burritos, or as a topping for nachos. Get creative, it goes with just about everything!
Grab a spoon and taste the marinade before adding it to the pork. Adjust the sweetness or saltiness according to your preference. You can add more brown sugar for sweetness or soy sauce for saltiness.
If using coconut aminos, which are sweet, add as much salt as needed to balance the flavors.
More delicious Hawaiian recipes:
- Instant Pot Kalua Pork – traditional Hawaiian luau pork
- Hawaiian Potato Salad – the kind with macaroni in it
- Huli-Huli Chicken on the grill or in an Instant Pot
- Ahi Poke
- Macadamia Nut Crusted Mahi Mahi
- Loco Moco Recipe – surfer’s favorite meal!
Did you try this delicious recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Hawaiian Pulled Pork
Equipment
Ingredients
- 3.6 pound boneless pork butt
- .33 cup pineapple juice
- 3 tablespoons tamari/soy sauce substitute coconut aminos
- 1 tablespoon fish sauce I use Red Boat
- 3 tablespoons brown sugar substitute honey or sweetener of your choice
- 0.5 teaspoon Chinese five spice
- 3 large cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon chili-garlic paste substitute sriracha or samba oelek
- water as needed to make 1 cup total
Pineapple Slaw
- 2 cups pineapple chunks cut into smaller pieces
- 4 cups red cabbage shredded, or substitute Napa
- 2 tablespoons lime juice
- 1 teaspoon tamari/soy sauce
- 1 teaspoon sesame oil
- 5 green onions sliced
- 8 Hawaiian Sweet buns or 12 dinner roll size Hawaiian Sweet Rolls
Instructions
For the Pork
- Remove the bone from pork butt/shoulder and cut pork into large chunks IF it has one. The bones are different sizes in each pork butt, but run top to bottom. This is an 8 pound pork butt/shoulder that became 5 pounds of pork chunks once the bone and the huge fat cap on the backside were removed.
- Cut into 3 or 4 large pieces. I left the fat cap on (the piece on the right) but you can remove it if you like.
- Mix the pineapple juice, soy sauce/coconut aminos, brown sugar/honey, ginger, garlic, Chinese five spice, fish sauce, and chili-garlic paste together in a measuring cup. Add water until you have 1 cup total. I added about 3 Tablespoons of water.
- Place the pork in the liner of your pressure cooker or slow cooker and pour the cooking liquid over the top.
- Secure the lid and use the + and – buttons to set the timer for 90 minutes on Manual/High Pressure for pressure cooker.
For slow cooker, set the time for 7 to 8 hours on LOW.
- When the pot beeps allow pressure to release naturally.
- Move pork to a large bowl and pull apart with two forks.
- Add some of the cooking liquid to the pork to keep it moist. Set aside.
For the Pineapple Slaw
- Mix the shredded cabbage, lime juice, soy sauce/coconut aminos, green onions, pineapple* and sesame oil together in a large bowl.
For Sandwiches/Sliders
- Slice buns in half, top with pulled pork and pineapple slaw and serve.
Notes
- I mixed my pineapple chunks with the red cabbage, and it turned my pineapple purple. If you are going for a perfect presentation, keep the pineapple separate or use green cabbage.
- For Paleo: substitute honey for the brown sugar, coconut aminos for the soy sauce, and skip the bun – or substitute lettuce wraps.
- For Whole30: skip the sweetener all-together and substitute coconut aminos. Again, no bun for you!
- For Keto: this is a judgement call. I used Swerve brown sweetener, and did not eat the pineapple chunks or bun. The carb count is still pretty high, so be careful.
- Mine was boneless this time, and weighed 3.60 pounds.
Thank you. Delicious and easy to make. I wonder if it should be dark brown sugar? My sauce never got as dark as it appears in the picture of the recipe.