Slow Cooker Hawaiian Pulled Pork Food

SLOW COOKER HAWAIIAN PULLED PORK

Steps:

• Trim a majority of the fat from the pork shoulder and place it in the slow cooker.
• In a medium bowl, whisk together the soy sauce, chicken stock, pineapple juice, ketchup, brown sugar, garlic and ginger. Pour the mixture into the slow cooker, cover it and set it to LOW for 8 hours or HIGH for 5 hours.
• Once the pork shoulder is cooked through and reaches an internal temperature of at least 145°F, transfer it to a cutting board and pour half of the liquid from the slow cooker into a medium saucepan (discard the rest of the liquid).
• In a small bowl, whisk together the cornstarch with 3 tablespoons water.
• Once the sauce has come to a boil, whisk in the cornstarch mixture and continue boiling it until it is thick enough to coat the back of a spoon and is the consistency of syrup.
• Using two forks, shred the pork shoulder then transfer it to a large bowl. Add the pineapple then pour in the sauce and toss to combine.
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HAWAIIAN PULLED PORK SANDWICHES

Steps:

• In small bowl, combine teriyaki mix, paprika and pepper.
• Coat the pork the with rub mixture, patting until all rub is used. Set aside.
• In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
• Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds.
• Hawaiian Sauce:
• In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
• Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.

SLOW COOKER HAWAIIAN PULLED PORK

Steps:

• To a large bowl, add the teriyaki, brown sugar, pineapple juice, onion, and stir to combine. Reserve the pineapple rings in the ridge.
• To a 8-quart slow cooker, add the pork shoulder, and evenly drizzle the teriyaki mixture over the pork.
• Cover the slow cooker with the lid, and slow cook on low for 7 to 8 hours, or until pork is done.* (See Notes)
• Remove the pork, and using two forks, carefully pull the meat into shreds.
• Optionally, at this point, you can place the pork under the broiler briefly in order to get some crispy bits.
• Whether you're broiling it or not, then discard half the liquid from the slow cooker, and place the shredded pork back in the slow cooker, and toss it around so it absorbs the remaining juice; set aside.
• To a dry skillet, add the reserved pineapple slices, and brown all of them on both sides, normally a couple minutes on each side is all it takes.
• Slice your buns, place the pulled pork inside, top with a browned pineapple slice, optional red cabbage, and serve. Extra pulled pork will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.

SLOW COOKER HAWAIIAN BBQ PULLED PORK RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray. Take 2 tablespoons of brown sugar and rub on all sides of the roast; set roast in slow cooker.
• In a medium bowl, mix together brown sugar, juice from can of pineapple rings, liquid smoke, and BBQ sauce. Pour of roast in slow cooker. Cook on low for 8-10 hours or high for 5-6 hours.
• Using two forks, shred roast (it should literally fall apart). Scoop shredded pork onto individual rolls, top with a pineapple ring, and serve.