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Slow Cooker Hawaiian BBQ Pulled Pork

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This Slow Cooker Hawaiian BBQ Pulled Pork is tender, juicy, and packed with sweet island flavor. Pineapple and smoky barbecue sauce come together with slow-cooked pork to create a dish that’s perfect for weeknights, parties, or meal prep. Just set it and forget it—your house will smell amazing!

Ingredients

Scale

  • 3–4 lb pork shoulder (also called pork butt), trimmed of excess fat

  • 1 cup barbecue sauce (your favorite brand)

  • 1/2 cup pineapple juice

  • 1 can (8 oz) crushed pineapple, undrained

  • 1/4 cup brown sugar

  • 1 tbsp soy sauce

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp smoked paprika

  • Salt and pepper, to taste

  • Optional: extra BBQ sauce or pineapple chunks for serving

Instructions

  1. Season the Pork:
    Sprinkle pork shoulder with salt, pepper, garlic powder, onion powder, and smoked paprika. Rub it in to coat all sides.

  2. Add to Slow Cooker:
    Place pork in the slow cooker. Add barbecue sauce, pineapple juice, crushed pineapple, brown sugar, and soy sauce. Stir slightly to mix the sauce around the meat.

  3. Cook:
    Cover and cook on low for 8–10 hours or high for 4–5 hours, until pork is very tender and pulls apart easily.

  4. Shred the Pork:
    Remove pork and shred it with two forks. Return shredded pork to the slow cooker and stir to coat in the sauce.

  5. Serve:
    Serve on buns, in tacos, over rice, or with coleslaw. Garnish with pineapple chunks or green onions if desired.

Notes

  • For a spicier version, add 1–2 tablespoons of sriracha or diced jalapeños.

  • Leftovers freeze well—store in airtight containers for up to 3 months.

  • Use Hawaiian sweet rolls for sliders—perfect for parties!

Find it online: https://ukfinda.com/slow-cooker-hawaiian-bbq-pulled-pork/