This month we are featuring a Hawaiian Pulled Pork recipe that is extremely versatile. The photo shows it being served in a Hawaiian Sweet Roll as a slider, but would also be great as a pulled pork taco with pico and slaw, or even in a lettuce wrap. We have the Honey Ginger Balsamic Vinegar and the Toasted Sesame Ginger Garlic Olive Oil in the recipe here at Blue Skye Mercantile just waiting for you!
Slow Cooker Hawaiian Pulled Pork
1 (3.5- to 4-pound) boneless pork shoulder
2 tbsp soy sauce
4 tbsp Toasted Sesame Ginger Garlic Oil
2 tbsp Honey Ginger Balsamic Vinegar
1 1/2 cups chicken stock
1 cup pineapple juice
1/2 cup ketchup
1/4 cup brown sugar
2 tablespoons minced garlic
1 tablespoon minced ginger
1 tablespoon cornstarch
1 cup diced fresh pineapple
Trim a majority of the fat from the pork shoulder and place it in the slow cooker.
In a medium bowl, whisk together the soy sauce, Toasted Sesame Ginger Garlic Oil, Balsamic Vinegar, chicken stock, pineapple juice, ketchup, brown sugar, garlic and ginger. Pour the mixture into the slow cooker, cover it and set to low for 8 hours or HIGH for 5 hours.
Once the pork shoulder is cooked through and reaches an internal temperature of at least 145°F, transfer it to a cutting board and let rest for a bit.
Pour a little over half the liquid from the crock pot into a medium saucepan. In a small bowl, whisk together the cornstarch with 3 tablespoons water. Once the sauce has come to a boil, whisk in the cornstarch mixture and continue boiling it until it is thick enough to coat the back of a spoon and is the consistency of syrup. Discard the remaining liquid from the crock pot.
Using two forks, shred the pork shoulder. Place the shredded pork back in the crockpot or into a serving dish. Add the fresh pineapple and pour the sauce over the pork. Toss to combine.
Finished pork can be served in Hawaiian Rolls, tortillas, or lettuce cups.
Originally published August 30, 2019