Hawaiian-Inspired Pulled Pork Sliders

PREP TIME: 10 Minutes | COOK TIME: 8 Hours

Hawaiian-Inspired Pulled Pork Sliders

I was really torn between doing this the traditional way by cooking a whole pig underground or making it in my slow cooker… Slow cooker won by a hair. Mostly because I am a woman for the people and I know the people are not trying to do it the hard way.

This Luau inspired pulled pork is SO easy, flavorful and goes perfectly on a nice toasted Hawaiian roll with cool crunchy coleslaw. You can use this pork for so many different dishes- rice bowls, tacos, sandwiches, you name it!

The recipe is long, but give it a skim before you get started and you’ll realize how truly simple it is to make. I just gave a little too much detail because there’s some tips and tricks I do to make this the best pulled pork slider you’ve ever had. You’re going to LOVE this one!!

AUTHOR: broccyourbody

Hawaiian-Inspired Pulled Pork Sliders

PREP TIME: 10 Minutes

COOK TIME: 8 Hours

SERVES: 8

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Ingredients

Hawaiian-Inspired Pulled Pork:

4 1/2 lbs pork butt or shoulder, excess fat trimmed
2 teaspoons kosher salt
1 teaspoon black pepper
1/4 cup soy sauce
1/3 cup pineapple juice
1 tablespoon rice wine vinegar
1 tablespoon brown or coconut sugar, optional
4 cloves garlic, grated or finely minced
1 2 inch knob fresh ginger, grated

To serve:

Hawaiian rolls
Mayonnaise
Soyaki, soy sauce or teriyaki sauce of choice, optional
Pickled onions (recipe on my blog)
Coleslaw (recipe to follow)

Creamy coleslaw:

10 oz coleslaw mix or 4 cups thinly shredded cabbage
1/2 cup Greek yogurt
1/4 cup apple cider vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste

Instructions

In a small bowl, combine the soy sauce, pineapple juice, vinegar, brown sugar, garlic and ginger.
Place the pork into the slow cooker and coat with salt and pepper. You can also pierce the pork a few times with a knife to allow the sauce to penetrate into the pork while it cooks. Pour the soy sauce mixture over top, cover and set to low heat.
Cook for 7 hours then remove any bones and gently pull apart the pork into large chunks so it can cook for another 30 minutes to an hour in the sauce.
Once it’s finished cooking and pull-apart tender, use 2 forks to finish shredding the pork.
I like crispy pulled pork, so once the pork is done cooking I will add a drizzle of avocado oil to a hot pan then add in the pork, in batches, to prevent overcrowding the pan (the less meat on the pan, the easier it will be to crisp up!). Let it cook, undisturbed, for 1-2 minutes then give it a toss, letting it sit on the hot pan for 30 seconds at a time without moving it until it becomes nice and crispy. Season to taste and option to add a splash of soyaki, soy sauce or teriyaki sauce to amp up the flavor! Alternatively, you can lay out the pork on a baking sheet and broil for 3-4 minutes until the pork becomes dark brown and crispy.
For sandwiches, toast your Hawaiian buns by adding a thin layer of mayo inside and cooking in a hot pan for about 2 minutes or until golden brown. Assemble your sandwich by adding a scoop of coleslaw (recipe below), pickled onions, and pulled pork. Then get ready to devour!
For the coleslaw, combine the Greek yogurt, vinegar, olive oil, mustard, honey, salt and pepper in a large bowl. Once fully combined and smooth, add the coleslaw mix to the bowl and toss to coat. If making ahead of time, I recommend separating the coleslaw mix from the dressing until the last minute to prevent it from getting soggy. It won’t last longer than 3 hours in the fridge once combined.

5 based on 2 reviews

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WHAT DID YOU THINK OF THIS RECIPE?

Katie says:

08.02.2025

Look amazing! Any recommendations for making it in an Instant Pot instead?

broccyourbody says:

10.02.2025

Definitely possible, but I haven’t tried it in the instant pot so I don’t know the proper cooking time!

Sarah says:

05.01.2025

My husband is OBSESSED with these. I made a huge double batch one night and went on a work trip. He told me he ate SIX sliders for dinner. SIX. So yes, this is a big hit.

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PREP TIME: 10 Minutes | COOK TIME: 8 Hours

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