Recipe: Perfect Hawaiian BBQ Pulled Pork

Delicious, fresh and tasty barbecue.

Hawaiian BBQ Pulled Pork. Take your pulled pork to the next level with these Slow Cooker Hawaiian Pulled Pork Sandwiches! They are the perfect combination of tangy and sweet with a pineapple barbecue sauce that will rock your world!!! Fully loaded, they are the perfect anytime sandwich.

Hawaiian BBQ Pulled Pork I teased about it in my homemade Hawaiian rolls post last week, and I know so many of you are dying to try this. The sweet rolls make the perfect buns for moist, smokey shredded pork. For the Hawaiian pulled pork: In a small bowl, mix the onion powder, salt, garlic powder and pepper. You can cook Hawaiian BBQ Pulled Pork using 4 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Hawaiian BBQ Pulled Pork

  1. You need 1 can of Pulled Pork w/juices.
  2. Prepare of Seasonings.
  3. It's 1 cup of Honey BBQ sauce.
  4. Prepare 1 can of Sliced Pineapple w/juice.

Rub the mixture on all sides of the pork. I love pulled pork, and I love pineapple, so combining the two just seems to make sense. I was surprised by how mild the taste of this pulled pork was, compared to more traditional cooking methods I've done in the past. This Hawaiian pulled pork recipe is something I'll definitely make again in the future.

Hawaiian BBQ Pulled Pork instructions

  1. Open pulled pork can and empty contents into a frying pan. Heat on medium heat..
  2. In small baking pan, lay 6 slices of pineapple down. Brush on some bbq sauce. Put in oven at 350°f for 20 mins..
  3. Once pork is heated up, add seasonings and bbq sauce. Cut up the rest of the pineapples and add to pork. Add some pineapple juice to the pork and simmer on low..
  4. Put the sliced bbq pineapple on top of pork. Best to eat with rice..

Take your taste buds to the tropics with a family favorite recipe for Slow Cooker Hawaiian Pulled Pork. If the title doesn't kickstart your cravings, allow me to expand upon the beauty you see piled high up above and shredded down below. I'll normally lift out the pork butts with the bear paws and "pull" the pork in a lipped pan. That way you don't poke a hole in the aluminum pan or splash any of the pan juices. Serve with your favorite barbecue sauce.