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Slow Cooker Hawaiian BBQ Pulled Pork with Pineapple

By PanPotPlates Editorial TeamPublished Apr 12, 2026 | Updated Oct 22, 2026
Hawaiian-Inspired Under review slowcookerfamilydinnerbudget-friendlyflavorfulheartymealprepeasycomfortfood

Pork shoulder cooks with pineapple, barbecue sauce and onion after a skillet sear. Shred the tender pork into the sauce, discarding any bone when using a bone-in shoulder.

Slow Cooker Hawaiian BBQ Pulled Pork with Pineapple
Prep Under review
Cook Under review
Total Under review
Servings 6
Difficulty easy
Cuisine Hawaiian-Inspired

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
Servings6
Difficultyeasy
CuisineHawaiian-Inspired
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Ingredients

Servings 6
  • 4 lbs pork shoulder (bone-in or boneless), trimmed
  • 1 (20 oz) can pineapple chunks in juice
  • 1 cup Hawaiian BBQ sauce
  • 1/2 cup chicken broth
  • 1/4 cup brown sugar
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper (optional for heat)
  • 2 tbsp olive oil
  • Fresh cilantro or chopped green onions, for garnish
  • Burger buns or rice, for serving
Ingredients for Slow Cooker Hawaiian BBQ Pulled Pork with Pineapple
Ingredients for Slow Cooker Hawaiian BBQ Pulled Pork with Pineapple

Instructions

  1. Pat the pork shoulder dry with paper towels. In a small bowl, combine smoked paprika, salt, black pepper, and cayenne pepper (if using). Rub the spice mixture evenly all over the pork.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side. Transfer the pork to the slow cooker.
  3. Add sliced onions, minced garlic, pineapple chunks with juice, Hawaiian BBQ sauce, chicken broth, brown sugar, apple cider vinegar, and soy sauce to the slow cooker around the pork. Stir gently to distribute the liquids.
  4. Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the pork is very tender and easily shredded with a fork.
  5. Remove the pork from the slow cooker and transfer to a large plate or cutting board. Use two forks to shred the meat, discarding any bone and large pieces of fat.
  6. Return the shredded pork to the slow cooker and mix thoroughly with the cooking juices. Adjust seasoning with salt or additional BBQ sauce if needed.
  7. Serve the pulled pork on burger buns with extra sauce or over steamed rice. Garnish with fresh cilantro or chopped green onions.
  8. Refrigerate leftover pulled pork promptly in covered containers with its cooking juices and use within 4 days. Reheat the portion needed until hot throughout. Store any rice separately according to rice-storage guidance.
Slow Cooker Hawaiian BBQ Pulled Pork with Pineapple cooking in the recommended pan or pot
Slow Cooker Hawaiian BBQ Pulled Pork with Pineapple cooking in the recommended pan or pot

Tips

Use a searing skillet and a slow cooker large enough for the pork and sauce; the existing recipe recommends at least six quarts. Follow the appliance’s fill guidance. The listed time uses the LOW setting; the method also gives a HIGH-setting range.

For more slow-cooked dinners, browse our slow cooker dinner recipes.

Timing

Allow for preparation, searing each side, 8 hours on LOW or 4-5 hours on HIGH until shreddable, and shredding/finishing. Side dishes take separate time.

Frequently Asked Questions

Is a skillet needed as well as the slow cooker?
Yes. The method sears the pork in a skillet before transferring it to the slow cooker.
Can I use bone-in pork shoulder?
Yes. After cooking, remove and discard the bone and any large pieces of fat before returning the shredded meat to the sauce.

Storage

Refrigerate leftover pulled pork promptly in covered containers with its cooking juices and use within 4 days. Reheat the portion needed until hot throughout. Store any rice separately according to rice-storage guidance.

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