This Hawaiian Pulled Pork Sandwich recipe is delicious, budget friendly, and a good alternative to traditional bar-bq. I spent $11.33 on all ingredients used. That is $1.42 per Hawaiian Pulled Pork Sandwich, 8 total. Also, this is an easy meal to prepare before work and have ready when you get home since the pulled pork cooks in a crock pot/slow cooker for 8 hours.
- 1 cup Teriyaki Merinade and Sauce
- 1 Tbs Paprika
- 1 tsp Chili Powder
- 1 tsp Ground Pepper
- 1.5 lbs pork shoulder (Just cut the 3 to 3 1/2 lbs pork shoulder in half to fit the 3 quart slow cooker.)
- 1/2 cup 100% Natural Chicken Broth
- 1/2 cup Brown Sugar
- 1/4 cup Soy Sauce (Less Sodium)
- 1 cup Siracha Chili Sauce
- 1/2 can Crushed Pineapple Juice (Del Monte 15 1/4 oz)
- 1/2 Medium Red Onion – Chopped
- 2 Carrots – Chopped
- 4 Hamburger Rolls
- 2 Tbs Olive Oil or Canola Oil
- 1 Tbs Ginger – Chopped
- 1 Garlic Clove – Chopped
In a large bowl, combine teriyaki marinade sauce, paprika, chili powder, and pepper.
Remove plastic and netting from pork, rinse it, then cut in half if needed. Cut off any excess fat. Place the pork in the bowl of mixture and rub in the marinade. Inject the marinade about 6 times into the pork. Cover and set aside.
In a medium bowl with a lid, whisk together chicken broth, brown sugar, soy sauce, chili sauce, and pineapple juice. Set aside. (Tip: If you prefer a sweeter taste, reduce the chili sauce and add more pineapple juice; the chili sauce makes the Hawaiian Sauce made later very hot.)
Put chopped onions and carrots in slow cooker. Pour a little of the marinade the pork in soaking in on the vegetables. Place pork on top of vegetables and pour HALF of the pineapple juice mixture over pork. Reserve remainder Hawaiian Sauce. Cover the pork and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
About 20 minutes before pork is done cook the Hawaiian Sauce described below.
Take pork out and shred meat with a fork. Place pulled pork on hamburger buns and top with Hawaiian Sauce. Enjoy!
In a medium pot heat the oil over medium. Add the chopped garlic and ginger and saute for about 2 minutes, until soft. Add the reserved juice mixture and bring to a boil. Reduce heat and simmer 10 minutes.