Cooker Hawaiian Pulled Pork

Take your taste buds to the tropics with a family most loved formula for Slow Cooker Hawaiian Pulled Pork.In the event that the title doesn’t kickstart your desires, enable me to develop the magnificence you see heaped high up above and destroyed down below. This moderate cooker formula encapsulates all that I require in a family-accommodating feast:

  • It’s difficult to fail.
  • It’s similarly as incredible (if worse) as scraps.
  • It cooks itself.

That directly there is the trifecta, people. Include the way that this pork is so madly clammy after moderate cooking in a shower of pineapple juice, soy sauce, garlic and ginger, and I ensure this will end up being a backbone on your rushed weeknight or laid back end of the week menus. (Try not to try and kick me off on the lumps of succulent pineapple hurled in!)So how can one expend such Hawaiian Pulled Pork flawlessness? You have three choices to browse:

  • With a fork
  • Sandwiched between slider buns
  • Heaped into lettuce glasses or tortillas

Regardless of what way you pick, sweet and tart tropical pork is only a couple of catch pushes away. What’s more, bear in mind a side of Crispy Baked Sweet Potato Fries for plunging and dunking in any extra sauce! Craving more? Buy into Just a Taste to get new formulas, dinner designs and a bulletin conveyed directly to your inbox! What’s more, keep in contact on Facebook, Twitter, Pinterest and Instagram for the majority of the most recent updates.

Moderate Cooker Hawaiian Pulled Pork


  • 1 (3.5-to 4-pound) boneless pork bear
  • 1/2 glass low sodium soy sauce
  • 1/2 mugs low sodium chicken stock
  • 1 glass pineapple juice
  • 1/2 glass ketchup
  • 1/4 glass dark colored sugar
  • 2 Tablespoons minced garlic
  • 1 Tablespoon minced crisp ginger
  •  and 1 glass diced pineapple
  • 1 Tablespoon cornstarch
  • Hardware:
  • 6-quart moderate cooker


Trim a dominant part of the fat from the pork shoulder and place it in the moderate cooker.

In a medium bowl, whisk together the soy sauce, chicken stock, pineapple juice, ketchup, dark-colored sugar, garlic, and ginger. Empty the blend into the moderate cooker, cover it and set it to LOW for 8 hours or HIGH for 5 hours.

When the pork bear is cooked through and achieves an interior temperature of in any event 145°F, exchange it to a cutting board and pour half of the fluid from the moderate cooker into a medium pan (dispose of whatever is left of the fluid).

In a little bowl, whisk together the cornstarch with 3 tablespoons water.

When the sauce has reached a boiling point, rush in the cornstarch blend and keep bubbling it until it is thick enough to coat the back of a spoon and is the consistency of syrup.

Utilizing two forks, shred the pork bear at that point exchange it to a vast bowl. Include the pineapple at that point pour in the sauce and hurl to consolidate.

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