Bring a taste of Hawaii to your table with this flavorful, slow-cooked pulled pork that practically makes itself!
Is it just me, or as soon as the weather cools down, do you just want to dive into a sandwich piled HIGH with pulled pork?
That’s exactly how it feels when it’s put in front of me! Especially because this recipe is loaded with island flavor, inspired by the bold blends of sweet, spicy, and savory flavors found on the salty shores of Hawaii.
What makes this pulled pork so special? It’s all in the spice rub. We’re talking warm, cozy flavors that feel just a little fancy but are so easy to pull off. The low-and-slow cooking method locks in all that goodness, so every bite is melt-in-your-mouth tender.
Okay, I know pulled pork is usually reserved for BBQ sauce and backyard vibes, but this slow-cooker version is a worthy alternative. After all, making it in the slow cooker means you can throw everything together. Just let the slow cooker do its thing, and come back to perfectly juicy, tender pork. Minimal effort and maximum flavor—that’s the kind of recipe we all need in our lives, right?
Is Slow-Cooker Pulled Pork Healthy?
This pulled pork recipe is loaded with spices that add flavor without many calories. For the buns, I’ve chosen whole-wheat, which provides more fiber and nutrients than refined white buns.
Pork can be a good source of protein, B vitamins, and minerals like zinc and iron. However, pork butt is a fattier cut, so it’s also high in saturated fat. With all foods, it is best to enjoy this recipe in moderation or just swap the protein for whatever leaner cuts of meat you prefer.
What makes this pulled pork Island-style?
Pork is a popular meat in Hawaiian cuisine, especially in dishes like kalua pork (traditionally cooked in an underground oven called an imu). While this recipe isn’t traditional, I wanted to pull from those fatty and fruity flavors often paired with pork on the island. The ginger, cayenne pepper, paprika, and apple cider/apple juice all work together to balance out the richness of the fatty pork and bring a sweet complexity to the dish.
Then there’s the BBQ sauce. In Hawaii, you’ll find a common sauce slathered on many different barbecued meats and veggies. It’s a mix of sweet, tangy, and salty flavors, often blending soy sauce, pineapple juice, and brown sugar with other herbs and spices. While not as homemade, bottled BBQ sauce has that same tangy, sweet flavor that evokes Hawaiian barbecue styles, even if it’s not purely authentic.
How to make ahead and store
The best thing about this pulled pork is you can make it for a weeknight meal, and then the leftovers become your lunch for the rest of the week!
The slow-cooked pulled pork can be stored in an airtight container in the refrigerator for 3 to 4 days. You can also freeze it in an airtight container or freezer bag for up to 3 months; just make sure to let it thaw in the refrigerator overnight before reheating.
Serving Suggestions
This delicious pork recipe really speaks for itself: it is seriously SO flavorful, tender, and tasty all on its own! To make it a meal, though, there are lots of ways you can get creative and enjoy it with your crew.
Pulled pork pairs great with rice, so cook up this pot of fluffy Baked Rice, or for a lower carb yet still super delicious alternative, I suggest this cauliflower rice. You can also snag my coconut cauliflower rice from my mango steak recipe!
Pulled pork on a bun is a classic summer meal, and it’s great for feeding a crowd! If you don’t want to use whole-wheat buns in this recipe, try these sweet potato buns for a unique and tasty option!
Ingredients
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons grated fresh ginger
- 1 1/2 teaspoons ground cloves
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons thyme
- 1 1/2 teaspoons dry mustard
- 1 1/2 teaspoons coarse salt
- 1 teaspoon sweet or hot paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 3-lb boneless pork butt
- 1 cup apple cider or apple juice
- 1 bay leaf
- 8 Whole-wheat hamburger buns sliced open
- BBQ sauce
- Fresh cilantro
Instructions
- In a small bowl, combine all the ingredients up to and including the cayenne.
- Using your fingers, rub spices together to ensure ginger is evenly dispersed. Then, rub the spice mixture all over the pork.
- Put the pork in the slow cooker, fat-side up, and pour the apple cider over it. Add the bay leaf.
- Cook on low for 8 hours. Then, remove pork from slow cooker and shred it using 2 forks.
- Skim the fat off the liquid in the slow cooker, drizzle a couple of tablespoons of the remaining liquid over meat, and stir.
- Serve on a bun with BBQ sauce and a sprinkle of fresh cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This has been my go to pulled pork recipe for the last 4 years, and I’m just now getting around to writing a review. I don’t need to ever search around for any other pulled pork recipes because this one is the best! It tastes great with any BBQ sauce, or even by itself. I love to make it for guests and they always love it and ask for the recipe!
Wow, this makes my day! Thank you Madison!