Hawaiian Pulled Pork sandwiches topped with pineapple slaw sitting on a wood board
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Hawaiian Pulled Pork

Tangy, salty and sweet flavors all combine in these Hawaiian Pulled Pork Sandwiches that are topped with pineapple slaw and served on Hawaiian rolls!
Prep Time10 mins
Cook Time1 hr 30 mins
Pressure Release15 mins
Total Time1 hr 55 mins
Course: Main Course
Cuisine: American
Keyword: pork, recipe, pineapple, slaw, cabbage, roll, sandwich, instant, pot, easy, Hawaiian, paleo, island
Servings: 8 Servings
Calories: 497kcal
Author: Lisa Johnson

Equipment

Ingredients

  • 3.6 pound boneless pork butt
  • 1/3 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
  • 1/2 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 Rolls/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.
  • 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 Lakanto monkfruit sweetener (use code yummyhealthyketo15%) 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. (Butcher Box has bone-in and boneless – use code AP10 for $10 off + free bacon)

Nutrition

Calories: 497kcal | Carbohydrates: 48g | Protein: 43g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 132mg | Sodium: 656mg | Potassium: 1044mg | Fiber: 3g | Sugar: 32g | Vitamin A: 655IU | Vitamin C: 43mg | Calcium: 85mg | Iron: 4mg