Pacific Pineapple Pulled Pork

hand holding slider piled high with pineapple pulled pork

This pulled pork is a little bit teriyaki and a little bit char siu and all flavor! It is great on a sandwich and perfect over rice. Throw it in your slow cooker and dinner will be ready when you are.

Prep Time30

Cook Time8

Total Time8 30

Servings: Servings

Author: Carlee

Ingredients

1 large pork butt
2 to 3 Tablespoons vegetable oil optional
20 oz can crushed pineapple
4 Tablespoons soy sauce
¼ cup honey
2 teaspoons sesame oil
1 teaspoon Chinese 5 spice
1 Tablespoon garlic powder
1 Tablespoon ground ginger
½ teaspoon salt
½ teaspoon ground black pepper

Instructions

Optional, but encouraged: Cut the 1 large pork butt into large fist sized chunks and season generously with salt and pepper. Heat the 2 to 3 Tablespoons vegetable oil over medium high heat and brown the pork on all sides.
Stir together the 20 oz can crushed pineapple, 4 Tablespoons soy sauce, ¼ cup honey, 2 teaspoons sesame oil, 1 teaspoon Chinese 5 spice, 1 Tablespoon garlic powder, 1 Tablespoon ground ginger, ½ teaspoon salt, and ½ teaspoon ground black pepper ingredients in a large slow cooker. Place the chunks of pork into the sauce.
Cook on low for 8 hours or high for 4-6.
You can shred the pork and shred it at this point if you'd like, but I prefer to defat the liquid in a fat separator if serving the same day or by placing it in the refrigerator if making it ahead of time.
To serve, pull the pork with a couple of forks. Add enough cooking liquid back in to reach your desired level of "juiciness."

Notes

If you would like the juice to stick to the meat a bit more, stir in a couple of teaspoons of cornstarch dissolved in a little bit of cold water the defatted liquid. Bring to a simmer until thickened then add to the pork.

Nutrition

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