Slow Cooker Hawaiian Pulled Pork Sandwiches Food

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:

• 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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SLOW-COOKER KALUA PORK SANDWICHES

Steps:

• Make 1-inch slits all over each pork roast. Rub 1 tablespoon salt on each, making sure to get every area.
• Place pork in 3- to 4-quart slow cooker. Pour 1 tablespoon liquid smoke on each; rub all over pork.
• Cover; cook on Low heat setting 14 hours.
• Remove pork from slow cooker; place on cutting board or large plate. Shred pork with fork; serve in buns.

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.
• Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.
• 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.

SLOW COOKER HAWAIIAN CHICKEN SANDWICHES

Steps:

• Spray your slow cooker with non stick cooking spray.
• Place your chicken breasts in the slow cooker.
• In a bowl, combine your Worcestershire sauce, bbq sauce, teriyaki sauce, lemon juice, garlic salt and minced garlic, until well combined.
• Pour the mixture over your chicken breasts.
• Cook on low for 6 hours.
• After 6 hours, shred your chicken, and place back in the slow cooker to keep warm while you prepare your Cole slaw.
• To make Cole slaw, combine your mayonnaise, apple cider vinegar, sugar, mustard, and pepper, in a large bowl.
• Add your shredded cabbage.
• Place a scoop of the chicken on your bun and top with a scoop of Cole slaw.
• Top with extra barbecue sauce or teriyaki sauce if desired, and serve.

HAWAIIAN PULLED PORK LETTUCE WRAPS

Steps:

• Rub roast with sage, 1/2 teaspoon salt and pepper. Place in a 4- or 5-qt. slow cooker. Top with pineapple and ginger. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast; shred with 2 forks. Strain cooking juices. Reserve pineapple and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and cooking juices to slow cooker; stir in remaining 1/2 teaspoon salt. Heat through. Serve in lettuce leaves with reserved pineapple and, if desired, green onions., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

SLOW COOKER PULLED PORK SANDWICHES

Steps:

• In small bowl stir 1 tbsp of the sugar, paprika, chili powder, cumin, and pepper; set aside.
• Lay pork on plastic wrap and rub all sides with the spice rub.
• Wrap in the plastic wrap refrigerate for 1 hour of overnight.
• Unwrap and place in slow cooker with chicken broth. Cook on high for 6 hours and low for 8 hours.
• Remove pork and cut into 6 sections and allow to cool 20 minutes or until cool enough to handle.
• Pour cooking liquid into small saucepan add vinegar, ketchup and remaining brown sugar. Cook until sugar dissolved about 2 minutes using forks or your hands pull meat apart into shreds discarding excess fat.