Hawaiian Pulled Pork Sandwich

This Hawaiian pulled pork sandwich brings together perfectly tender pork, tangy barbecue sauce and sweet grilled pineapple for a bite that tastes like a tropical vacation. The slow-cooked pork is succulent and rich with layers of smoky sweet flavor, while toasted brioche buns add extra pillowy softness. Finish with crunchy coleslaw and you have a sandwich that is always a crowd-pleaser.

When I first served this at a family BBQ my dad went back for seconds and asked for the recipe. I now make it every summer for gatherings and there are never any leftovers.

Ingredients

• Pork shoulder roast: provides richness and becomes incredibly tender when cooked slowly look for good marbling
• Ketchup: is the backbone of the tangy sauce select a brand with no high-fructose corn syrup for best flavor
• Apple cider vinegar: brightens the dish and balances the sweetness make sure to use real cider vinegar not plain white vinegar
• Brown sugar: adds a warm caramel note use packed dark brown for deeper flavor
• Tomato paste: intensifies the sauce pick double-concentrated paste for more depth
• Sweet paprika: gives color and smoky undertone Spanish or Hungarian are both classics
• Red pepper flakes: bring gentle heat adjust to your spice preference
• Worcestershire sauce: layers in umami complexity always shake before using
• Pineapple juice: tenderizes the pork and boosts the tropical flair choose pure juice with no added sugar
• Kosher salt: seasons all the elements and helps draw out moisture
• Freshly cracked black pepper: wakes up the dish with sharp pepperiness
• Brioche buns: are soft yet sturdy toast lightly for flavor and to avoid sogginess
• Grilled pineapple rings: bring caramelized sweetness use ripe fruit for best results
• Coleslaw: offers crisp contrast use homemade or high-quality deli slaw
• Barbecue sauce: ties it all together use your favorite bottled or homemade variety

Step-by-Step Instructions

Prepare the Pork:

Cut the pork shoulder into two-inch chunks for more surface area and easier shredding place directly into the slow cooker

Mix the Sauce:

In a large bowl combine finely chopped onion ketchup apple cider vinegar packed brown sugar tomato paste sweet paprika red pepper flakes Worcestershire sauce pineapple juice salt and pepper whisk until smooth then pour over the pork in the slow cooker

Slow Cook the Pork:

Cover the slow cooker and set to low let the pork cook undisturbed for eight hours or until it is fall-apart tender and juices are bubbling at the edges

Shred and Soak:

While still hot use two forks to shred the pork into bite-size pieces in the cooking liquid stir well to ensure all pork is coated with sauce and allow it to sit at least five minutes to soak up the flavors

Grill the Pineapple and Toast the Buns:

Heat a grill pan over medium heat add pineapple rings in a single layer grill for two to three minutes per side until golden and lightly charred meanwhile halve and toast brioche buns until just crisp at the edges

Assemble the Sandwiches:

Layer a generous portion of pulled pork onto the bottom half of each bun top with a grilled pineapple ring a mound of coleslaw and a drizzle of barbecue sauce place the top bun on and press gently to hold everything together serve immediately

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My favorite part is grilling the pineapple which smells fantastic and caramelizes into golden rings. We always laugh about the first time my mom tried to sneak a bite before the sandwiches were done and ended up eating the pineapple straight off the grill.

Storage Tips

Keep leftover pulled pork refrigerated in an airtight container for up to four days. Store buns coleslaw and pineapple separately to keep textures fresh. To freeze divide pork into freezer bags label and freeze for up to three months. Thaw overnight in the fridge and gently reheat before serving.

Ingredient Substitutions

If you cannot find pork shoulder try pork butt which behaves similarly when cooked low and slow. For a lighter option use chicken thighs. Instead of brioche buns use Hawaiian sweet rolls or pretzel buns. Mango or guava slices are fun alternatives to pineapple.

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Serving Suggestions

Serve the sandwiches with simple slaw or coconut rice on the side. Fresh cilantro or a squeeze of lime adds a lovely touch. Leftover pulled pork also works beautifully in tacos breakfast hash or loaded baked potatoes.

Cultural Inspiration

Hawaiian barbecue is known for its fusion of sweet and savory flavors often blending tropical fruits with smoky meats. Adding grilled pineapple to pulled pork gives a nod to the islands where pork and fruit have been paired for generations. This recipe brings a bit of that aloha spirit to your table.

Commonly Asked Questions

→ How do I keep the pork juicy and tender?

Using pork shoulder and slow-cooking it with pineapple juice keeps the meat moist and tender as the fat gradually renders.

→ Why is grilled pineapple included?

Grilled pineapple brings a caramelized, smoky sweetness that pairs perfectly with the savory pork, adding tropical character.

→ What type of bun works best?

Brioche buns are preferred for their buttery flavor and soft texture, but Hawaiian rolls or pretzel buns can be great alternatives.

→ Can I prepare the pork ahead of time?

Yes, the pork can be cooked in advance and refrigerated for up to 4 days or frozen for longer storage. Reheat gently before assembling.

→ Are there other ways to serve the pulled pork?

Absolutely! The pulled pork is delicious in tacos, over rice, or served in nachos for versatile meal options.