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Savory Crockpot Hawaiian Pulled Pork Sliders Recipe Easy Sweet Pineapple Glaze

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Tender pulled pork cooked low and slow in a crockpot with a sweet and tangy pineapple glaze, served on soft slider buns. Perfect for casual gatherings and easy weeknight meals.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), well-marbled
  • Salt and black pepper, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
  • Smoked paprika, to taste
  • 8 ounces canned crushed pineapple, drained
  • 1/4 cup brown sugar (50 g)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 2 tablespoons soy sauce (30 ml) (use tamari or coconut aminos for gluten-free)
  • 2 tablespoons honey (30 ml) (use maple syrup for vegan)
  • 1 teaspoon minced fresh ginger (optional)
  • About 12 slider buns (soft dinner rolls or Hawaiian sweet rolls)
  • Optional toppings: sliced jalapeños, coleslaw, pickled red onions

Instructions

  1. Pat the pork shoulder dry with paper towels. Sprinkle salt, black pepper, garlic powder, onion powder, and smoked paprika evenly over all sides. Massage the spices gently into the meat. (About 5 minutes)
  2. In a medium bowl, mix together the drained crushed pineapple, brown sugar, apple cider vinegar, soy sauce, honey, and minced fresh ginger if using. Stir until sugar dissolves and ingredients are well combined. (About 5 minutes)
  3. Place the seasoned pork shoulder into the crockpot. Pour the pineapple glaze over the top, spreading it evenly. Use a spoon to coat the meat so it absorbs the glaze flavor. (About 3 minutes)
  4. Cover and cook on low for 8 to 10 hours, or until pork is tender enough to shred easily with forks. Avoid opening the lid frequently.
  5. Remove pork from crockpot and place on a cutting board or platter. Using two forks, shred the meat into bite-sized pieces.
  6. Skim off excess fat from the crockpot liquid if desired. Return shredded pork to the crockpot and stir into the juices. Warm through on low for 10 to 15 minutes.
  7. Slice slider buns in half. Pile pulled pork generously onto each bun bottom, spoon some extra glaze over the top. Add optional toppings like jalapeños, coleslaw, or pickled onions. Cap with bun tops and serve.

Notes

If glaze is too thin after cooking, simmer some glaze liquid in a saucepan until thickened and stir back into pork. Let pork rest 10 minutes after shredding to absorb juices. For gluten-free, use tamari or coconut aminos instead of soy sauce and gluten-free buns. Vegan option: substitute jackfruit for pork and use maple syrup instead of honey, cook 2-3 hours on low. Instant Pot method: cook pork on high pressure for 60 minutes with natural release, then mix with glaze and broil briefly for caramelization.

Nutrition

Keywords: pulled pork, crockpot, slow cooker, Hawaiian glaze, pineapple glaze, sliders, sweet and savory, easy recipe, party food

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