Hawaiian Pulled Pork

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I’ve been wanting to make pulled pork for a long time, and just hadn’t gotten around to it. I searched online and found a few recipes for Hawaiian pulled pork, as I wanted to make a Hawaiian dish for my sister’s Cocktails & Dreams Hen Party. Using the knowledge I found, I created my own recipe…it turned out soooo good! Everyone really enjoyed it, and my husband and son were grateful for the leftovers the day after!

Hawaiian Pulled Pork Slow Cooker/Crock Pot Recipe at The Purple Pumpkin Blog

When you’ve never made something before, you always wonder how it’s going to turn out – even more so when you’re making up your own recipe! So I did have a little panic going on…however, as I smelled the pork slowly cook away in my slow cooker I knew I didn’t have to worry.

To make this delicious Hawaiian pulled pork recipe you will need a pork shoulder joint (I believe this is the same as pork butt), chilli sauce (as hot as you like it! I used the regular Maggi brand), crushed pineapple in juice, teriyaki marinade (I used Kikkoman brand), light soy suace, tomatoe purée, smoked paprika, freshly ground black pepper, some onions, carrots, garlic and fresh ginger.

Hawaiian Pulled Pork Slow Cooker/Crock Pot Recipe at The Purple Pumpkin Blog

I removed the big layer of fat that was on top of the pork as didn’t want all that floating around my pulled pork…nasty! I carefully trimmed it back with a sharp knife and removed as much visible fat as I could without taking away delicious pork meat!

Hawaiian Pulled Pork Slow Cooker/Crock Pot Recipe at The Purple Pumpkin Blog

I then sprinkled over the paprika and black pepper and rubbed into all the sides of the meat.

Hawaiian Pulled Pork Slow Cooker/Crock Pot Recipe at The Purple Pumpkin Blog

The pork then went into a bowl and all the other ingredients (except the carrots and onions) were added. I gave everything a good old mix up with my hands – or you could use a spoon if you don’t like getting your hands dirty!

Hawaiian Pulled Pork Slow Cooker/Crock Pot Recipe at The Purple Pumpkin Blog

With everything thoroughly mixed, it was time to cover with plastic wrap and put in the fridge to marinate for at least 2 hours, 4 if possible, but overnight would is the best!

Hawaiian Pulled Pork Slow Cooker/Crock Pot Recipe at The Purple Pumpkin Blog

When you are ready to cook the pork, and bear in mind this takes a minimum of 8 hours at low in the slow cooker, place the onions and carrots at the bottom of the pot, then add the pork and pour over the sauce. Turn the slow cooker up to high and pop the lid on. After an hour, turn it down to low and leave for 7 hours. After 8 hours, my pork was cooked, but I let it go for another couple of hours as I was pottering around getting everything ready for the party. You will know how your slow cooker operates – this is what I do in mine – always an hour on high and then down low for the rest of the cooking time.

Hawaiian Pulled Pork Slow Cooker/Crock Pot Recipe at The Purple Pumpkin Blog

When the Hawaiian pulled pork is ready, shred into pieces with two forks. I took the carrots out. The sauce naturally thickened up a little bit, but if you need it to be thicker, you could always add some cornflour/water and stir until thickened.

Hawaiian Pulled Pork Slow Cooker/Crock Pot Recipe at The Purple Pumpkin Blog

Hawaiian Pulled Pork Slow Cooker/Crock Pot Recipe at The Purple Pumpkin Blog

I served the Hawaiian pulled pork in soft bread rolls (excuse the super flashy picture – it’s the only one I have!), along with some salad leaves and pickled cucumber. I also had my Tropical Island Rice that sat on the side :)

I hope you try this recipe out – it was very tasty! I actually made it again a few days later, but using boneless chicken thighs instead of pork, and not quite as long in the slow cooker. Also good, but not quite as good as the pork! Enjoy!

Hawaiian Pulled Pork Slow Cooker/Crock Pot Recipe at The Purple Pumpkin Blog

Hawaiian Pulled Pork

Serves 8-10
Preparation time: 10 minutes + marinading time 2-12 hours
Cooking time: 8-12hours in slow cooker/crock pot

Ingredients

  • 1.5kg pork shoulder
  • 2-3 medium onions (or 1 large onion), peeled and slicked thickly
  • 2-3 medium carrots, peeled and halved
  • 1 tbsp smoked paprika
  • 1 tsp freshly ground black pepper
  • 142g can tomato purée
  • 1-2 tbsp chilli sauce (I used Maggi)
  • 435g can crushed pineapple in juice
  • 60ml light soy sauce
  • 60ml teriyaki marinade (I used Kikkoman)
  • 100g soft light brown sugar
  • 2 garlic cloves, crushed
  • 1 tsp grated fresh ginger (approx 1″ piece)
  • soft bread rolls to serve

Method

  1. Remove the layer of fat that is on top of the pork shoulder using a sharp knife.
  2. Sprinkle the pork with the paprika and black pepper and rub in on all sides.
  3. Place the pork into a bowl and add the tomato paste, chilli sauce, crushed pineapple and juice, light soy sauce, teriyaki sauce, sugar, garlic and ginger. Mix everything together well with your hands and leave to marinade for a few hours, or overnight if you can.
  4. When you are ready to cook the pork, (bearing in mind this takes a minimum of 8 hours in the slow cooker!), turn your slow cooker onto high and add the onion and carrot to support the pork. Take the pork out of the marinade and place into the slow cooker on top of the vegetables, and the pour over the sauce. After 1 hour, turn the slow cooker down to low and leave for at least 8 hours. Up to 12 hours isn’t going to hurt it!
  5. When ready to serve, gently pull the pork into strips with a couple of forks. Serve piled into soft bread rolls.

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