Hawaiian Pulled Pork Slow Cooker Sandwich is a sweet and spicy tropical twist on classic pulled pork sandwiches… and made with only THREE ingredients!
New favorite food obsession alert right HERE!!! If you are looking a fun new twist on slow cooker pork sandwiches, this is it! I am absolutely blown away by these Hawaiian Pulled Pork Slow Cooker Sandwiches. Now, I live on Pinterest just as much as you do and I had seen over and over again this recipe for ‘Hawaiian Pork’ done in the crockpot using just barbecue sauce and a can of diced pineapple and I was like … whatever!… and moved along to the next pin because hey!, how good could it really be?
(Insert a slew of swear words HERE)
Yup… THAT good! I am absolutely in love with this tropical sweet and spicy pulled pork. The pork is tender and juicy and the sauce the pineapple and barbecue sauce make is spicy and sweet and absolutely perfect! Not only did I use this slow cooker Hawaiian pulled pork for these Hawaiian Pulled Pork Slow Cooker Sandwiches, I even repurposed the pulled pork into rice bowls. I ate this Hawaiian style pulled pork for four days straight… and would have gone for a fifth if there was any left. Seriously, this Hawaiian Pulled Pork is the bomb-diggity! Now, I feel like I have to throw in here that this is in no way authentic ‘Hawaiian’ pork grub.. simply inspired by the flavor profile. I know you knew that but I still feel it needed to be pointed out 🙂
Honestly, it’s rivaling peanut butter and jelly right now.
WHAT IS THE BEST CUT OF MEAT FOR PULLED PORK?
The only cut of meat I used for pulled pork is a Boston butt, which is half of the pork shoulder (not the piggy behind!) but you can also use the picnic shoulder if you are unable to find a butt roast.
HOW DO I SERVE HAWAIIAN PULLED PORK SANDWICHES?
You can serve up these Hawaiian Pulled Pork Slow Cooker Sandwiches any way you like! You can top them off with a Tangy Red Cabbage Slaw, a grilled piece of pineapple or (my favorite!) topped off with a big scoop of Pineapple Jalapeno Salsa.
HOW DO YOU MAKE HAWAIIAN PULLED PORK SLOW COOKER SANDWICHES?
Ready? Keep up with me on this one because it’s a fast one! To make your Hawaiian Pulled Pork Slow Cooker Sandwiches, start by rinsing off your pork butt and patting it dry. Sprinkle entire butt roast with seasoned salt and place it in the bottom of your slow cooker and then add on top of your pork butt the can of diced pineapple chunks, juice and all.
Then squeeze out the entire bottle of barbecue sauce on top of your pineapple chunks, cover and cook on Low for 8 – 10 hours.
When done cooking, skim off any fat that may be floating on top, remove your pork and shredd it using two forks (the meat should easily pull apart into chunks), return the meat to the sauce and let it simmer for another 10 -15 minutes. Serve up on sandwich rolls and topped as you like… the recipe for my Pineapple Jalapeno Salsa used in these photos found HERE!
These Hawaiian Pulled Pork Slow Cooker Sandwiches are perfect for those days when you want a delicious meal at the end of the day but have no
energy ambition time to spend on it. These Hawaiian Pulled Pork Slow Cooker Sandwiches are also the ideal thing to serve when you are hosting to a group of people like parties or maybe a girls night in or a tailgating invasion. Let’s not all forget that football starts next month and you know that you need to break out the serious food love for THAT! I don’t know about you but my house usually gets invaded by a bunch of big, hungry, power chowing guys and anything that can be cooked in a slow cooker is always a big hit so these Hawaiian Pulled Pork Slow Cooker Sandwiches are already on the menu.
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Hawaiian Pulled Pork Slow Cooker Sandwich
- 3 pound pork butt
- all purpose seasoning salt
- 20 ounces canned diced pineapple with juice
- 16 ounces barbecue sauce
- Sandwich rolls
- To make yourHawaiian Pulled Pork Slow Cooker Sandwiches, start by rinsing off your pork butt, patting it dry and sprinkling seasoning salt all over pork butt. Place it in the bottom of your slow cooker and add on top of your pork butt the can of diced pineapple chunks, juice and all.
- Then squeeze out the entire bottle of barbecue sauce on top of your pineapple chunks, cover and cook on Low for 8 - 10 hours. When done cooking, skim off any fat that may be floating on top, remove your pork and shredd it using two forks (the meat should easily pull apart into chunks), return the meat to the sauce and let it simmer for another 10 -15 minutes. Serve up on sandwich rolls with your favorite topping.