Hawaiian BBQ Pulled Pork Recipe: Pineapple-Infused Slow-Cooked Delight

This recipe brings tropical flavors to classic pulled pork through slow cooking with pineapple juice and a touch of soy sauce.

The result is tender, juicy meat with a subtle sweetness that pairs perfectly with hamburger buns or rice.

Ingredients for Hawaiian Bbq Pulled Pork

Slow-cooked pork shoulder meets tropical sweetness with pineapple and soy for a crowd-pleasing dish.

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The pork shoulder is non-negotiable here. Look for bone-in or boneless with good fat marbling—this is what keeps the meat tender and juicy after hours of cooking. Costco or Sam’s Club are ideal for larger cuts, but any supermarket butcher can provide a suitable piece. Avoid pre-cubed pork; the slow cooker works best with a whole roast that falls apart naturally.

No pineapple juice? Crushed pineapple with the juice works in a pinch (just blend it smooth first). Swap soy sauce for tamari for gluten-free or coconut aminos for a milder taste. Fresh ginger is ideal, but ground ginger at one-third the amount can substitute. The brown sugar can be replaced with maple syrup, though the flavor profile will shift slightly.

Store cooked pulled pork in an airtight container in the fridge for up to 4 days or freeze for 3 months. The flavors actually deepen overnight, making leftovers taste even better. Reheat gently in a saucepan or microwave, adding a splash of pineapple juice to keep it moist.

Step-by-Step Instructions for Hawaiian BBQ Pulled Pork

Master the slow-cooking technique that transforms tough pork into tender, flavorful perfection.

Step 1: Prepare and Season the Pork Shoulder

Trim the 3 lb pork shoulder of any excess fat, then pat it completely dry with paper towels. This ensures the seasoning adheres properly and promotes even browning. Place the pork in a large mixing bowl.

In a separate bowl, combine the 0.5 cup brown sugar, 0.5 cup soy sauce, 2 tbsp apple cider vinegar, 2 tbsp tomato paste, 1 tbsp Dijon mustard, 1 tsp smoked paprika, and 1 tsp ground black pepper. Whisk until the mixture is smooth and the brown sugar is fully dissolved.

Pour this marinade over the pork, turning it several times to coat evenly. Let it marinate for at least 30 minutes at room temperature, or for best results, cover and refrigerate overnight. This allows the flavors to penetrate deeply into the meat.

Step 2: Sear and Slow-Cook the Pork

Heat a large Dutch oven or heavy pot over medium-high heat. Remove the pork from the marinade (reserve the marinade) and sear it on all sides until deeply browned, about 3-4 minutes per side. This step develops a rich, caramelized crust that enhances the final dish.

Transfer the pork to a slow cooker or return it to the Dutch oven if using. Add the reserved marinade, 2 cups pineapple juice, 4 cloves minced garlic cloves, 1 tbsp grated fresh ginger, and 1 whole finely chopped onion to the pot.

Cover and cook on low for 8-10 hours or on high for 5-6 hours. The pork is done when it shreds easily with a fork and reaches an internal temperature of 195-200°F.

Step 3: Shred and Reduce the Sauce

Once the pork is tender, remove it from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any large pieces of fat or gristle.

Skimming any excess fat from the cooking liquid, transfer the liquid to a saucepan. Bring it to a boil over medium-high heat, then reduce to a simmer. Cook for 10-15 minutes until the sauce thickens slightly and becomes syrupy. This concentrates the flavors and creates a glossy glaze.

Return the shredded pork to the pot with the reduced sauce. Stir to coat the meat evenly, allowing it to absorb the rich, tangy flavors for 10-15 minutes.

Step 4: Serve on Hamburger Buns

Lightly toast the 4 whole hamburger buns to add a subtle crunch that contrasts with the tender pork. Spoon the pulled pork generously onto the bottom half of each bun, ensuring every serving is drenched in the pineapple-infused sauce.

For an extra touch, garnish with additional chopped onion or a sprinkle of smoked paprika. Serve immediately while the pork is hot and the sauce is still glistening.

Serving Suggestions for This Dish

On Hamburger Buns

Lightly toast 4 whole hamburger buns on a grill or skillet for 1-2 minutes per side. The slight char adds a smoky depth that complements the sweet and savory pork beautifully. I like brushing them with a little melted butter first for extra richness. 💛

Rice Bowl Style

Serve the pulled pork over steamed jasmine or brown rice for a heartier meal. I recommend using 1 cup uncooked rice to serve 4 people. The rice soaks up the pineapple-infused sauce, creating a flavorful base that balances the dish perfectly.

Taco Night Twist

Swap buns for warm corn or flour tortillas to make Hawaiian BBQ pork tacos. Top with shredded cabbage, diced pineapple, and a drizzle of sriracha mayo. This variation is a hit at my local BBQ competitions, especially with kids. 🔥

Loaded Sweet Potatoes

Bake 4 medium sweet potatoes at 400°F for 45-60 minutes until tender. Split them open and pile the pulled pork on top, then finish with a dollop of sour cream or Greek yogurt. The sweetness of the potatoes pairs wonderfully with the tangy BBQ flavor.

Sliders for a Crowd

Use mini buns to create sliders, perfect for parties or game day. I like Hawaiian sweet rolls for an extra tropical touch. Add a small piece of grilled pineapple on each slider for a burst of freshness.

Deconstructed Plate

For a more elegant presentation, serve the pulled pork alongside grilled pineapple slices, steamed bok choy, and a scoop of coconut rice. This plated version works great for dinner parties where you want to impress guests with individual components.