Hawaiian Pulled Pork Slow Cooker Sandwich is a sweet and spicy tropical take on classic pulled pork sandwiches — made with just three main ingredients.
If you want an easy, fun twist on slow cooker pulled pork, this recipe is a must-try. It’s deceptively simple: pork, canned pineapple (juice included), and your favorite barbecue sauce. The result is tender, juicy pork coated in a bright sweet-and-spicy sauce that’s delicious piled onto rolls, spooned over rice, or used in bowls and tacos.
This is not an authentic Hawaiian dish but rather a flavor-inspired, tropical-style pulled pork that’s become one of my go-to weeknight meals. The combination of pineapple and BBQ sauce creates a balanced sweet heat that converts skeptics — and it’s versatile enough to enjoy in many ways.
Best Cut of Meat for Pulled Pork
Use a pork butt (also called Boston butt) — it’s the upper part of the pork shoulder and becomes tender and shreddable after long, slow cooking. If you can’t find a pork butt, a picnic shoulder will work as well.
Serving Suggestions
Serve these Hawaiian pulled pork sandwiches however you like. Popular toppings include a crunchy slaw, grilled pineapple slices, or a fresh pineapple-jalapeño salsa for extra brightness and heat. They also work great on rice bowls or alongside simple sides for a casual meal.
How to Make Hawaiian Pulled Pork Slow Cooker Sandwiches
This recipe is quick to assemble and cooks while you go about your day. Start by rinsing the pork butt and patting it dry. Rub or sprinkle the roast with seasoned salt, then place it in the bottom of your slow cooker. Pour a 20-ounce can of diced pineapple (including the juice) over the pork, then pour a 16-ounce bottle of barbecue sauce on top.
Cover and cook on Low for 8–10 hours. When the pork is done, skim any excess fat from the surface, remove the roast, and shred it with two forks — it should fall apart easily. Return the shredded pork to the slow cooker to soak up the sauce and simmer for another 10–15 minutes. Serve on sandwich rolls and add your preferred toppings.
This slow cooker sandwich is perfect for busy evenings, parties, tailgates, or any gathering where you want flavorful food with minimal hands-on time. It feeds a crowd and keeps well, making it ideal for entertaining or meal prep.
Enjoy!
Hawaiian Pulled Pork Slow Cooker Sandwich — Recipe
Hawaiian Pulled Pork Slow Cooker Sandwich
Sweet and spicy pulled pork with pineapple and barbecue sauce — ready with just a few minutes of prep and long, slow cooking.
Author: Heather
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 12
Ingredients
- 3 pound pork butt
- Seasoned salt (or all-purpose seasoning salt), to taste
- 20 ounces canned diced pineapple, with juice
- 16 ounces barbecue sauce
- Sandwich rolls, for serving
Instructions
- Rinse the pork butt, pat it dry, and rub or sprinkle it with seasoned salt. Place the roast in the bottom of the slow cooker.
- Pour the canned diced pineapple (juice and all) over the pork.
- Pour the entire bottle of barbecue sauce over the pineapple.
- Cover and cook on Low for 8–10 hours, until the pork is tender and easily shredded.
- Skim any excess fat from the surface, remove the pork and shred it with two forks. Return the shredded meat to the sauce and simmer for 10–15 minutes to soak up flavor.
- Serve on rolls with your choice of toppings.
Notes
I used Sweet Baby Ray’s Sweet & Spicy barbecue sauce, but any BBQ sauce you prefer will work.
Nutrition (approximate per serving)
Calories: 528 kcal | Carbohydrates: 31.7 g | Protein: 29.5 g | Fat: 31.7 g
