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Slow Cooker Hawaiian Pulled Pork with Pineapple

Slow Cooker Hawaiian Pork

Slow Cooker Hawaiian Pork


Tender Hawaiian-style pork slow-cooked in a sweet and savory pineapple-soy sauce with onions and warming spices. This easy slow cooker recipe requires minimal prep, fills the house with an irresistible aroma, and makes a comforting main dish perfect over rice or mashed potatoes.
Course:
Main Course
Prep Time:
10 minutes
Cook Time:
6 hours (low)
Total Time:
6 hours 10 minutes
Servings:
5
Calories:
512kcal
Author:
Mikayla Marin

Ingredients

  • 3-4 pound boneless pork loin (not a pork tenderloin)
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • 20 ounces canned pineapple chunks in 100% juice
  • ½ cup low sodium soy sauce
  • ½ sweet onion, chopped
  • 1 tablespoon cornstarch
  • 1 ½ tablespoon water
  • 1 ½ teaspoon salt
  • ½ tsp ground pepper
  • ¼ cup green onion, sliced (about 3 green onions)

Instructions

  • 1. Prepare the pork: Heat the olive oil in a large skillet over medium-high heat. In a small bowl, stir together the salt, pepper, paprika, onion powder, and ground ginger. Pat the pork loin dry and rub the spice mixture evenly over both sides.
    2. Sear the meat: When the oil is hot, sear the pork for about 3–4 minutes per side, until a deep golden crust forms. Searing adds flavor and color before it goes into the slow cooker.
    3. Make the pineapple sauce: While the pork browns, dice the sweet onion. In a medium bowl combine the chopped onion, pineapple chunks and their juice, and the low sodium soy sauce. Stir to combine.
    4. Slow cook: Place the seared pork in the slow cooker, fat side up. Pour the pineapple-onion-soy mixture over the top. Cover and cook on low for 5–6 hours, or until the pork pulls apart easily with a fork.
    5. Finish the sauce: When the pork is done, transfer it to a plate and tent with foil to keep warm. Strain the cooking liquid into a saucepan, reserving some pineapple and onions for serving if you like a chunky topping. Heat the sauce over medium until it simmers.
    6. Thicken: Whisk the cornstarch and water together until smooth. Slowly add this slurry to the simmering sauce while whisking. Cook for about 1–2 minutes until the sauce thickens. Remove from heat.
    7. Shred and serve: Shred the pork with forks, leaving some larger juicy pieces if preferred. Serve the meat over steamed rice or creamy mashed potatoes and spoon a generous amount of the Hawaiian gravy over the top. Garnish with sliced green onions.

Notes

Pork loin is a lean cut, which helps keep this dish lighter while still delivering plenty of flavor when slow-cooked in the pineapple-soy broth.
Leftover shredded pork makes excellent soft tacos, sandwiches, or even a quick stir-fry. To reheat in the oven: preheat to a low temperature, place pulled pork in a baking dish with a little of the cooking juices, cover tightly with foil, and warm until heated through.
Tips for success:

  • Use canned pineapple packed in 100% pineapple juice for the best balance of sweetness and acidity.
  • Reserve a few pineapple chunks and some onions before straining if you prefer a textured sauce to spoon over the pork.
  • Adjust the seasoning after the sauce has thickened—taste and add a pinch more salt or pepper if needed.
Note: Nutrition facts can vary based on portion size and brands used, and do not include any side dishes.

Nutrition


Calories:
512
kcal