Hawaiian Slow Pulled Pork
Recipe source: www.hy-vee.com
Rich pineapple flavors create a sweet and savory slow-cooked sandwich. The best part? This recipe is sure to leave you with leftovers that you can eat the next day between a bun, in a burrito bowl, atop nachos or on its own with a side of veggies.
All you need:
- 1 (20-oz.) can Hy-Vee pineapple slices in pineapple juice
- 1 (10-oz.) bottle teriyaki marinade & sauce
- 1 (3½ - to 4-lb.) Hy-Vee boneless pork shoulder blade roast, cut in half
- ½ cup Hy-Vee mayonnaise
- ¼ cup Hy-Vee apple cider flavored vinegar
- 2 tsp Hy-Vee granulated sugar
- ¼ tsp kosher salt
- 1 (10-oz.) pkg shredded red cabbage
- 1 jalapeño pepper, sliced and seeded*
- 1 (16-oz.) pkg Hy-Vee Bakery brioche hamburger buns (8 ct.), split and toasted
All you do:
- Drain pineapple, reserving ¾ cup juice. Reserve pineapple slices for serving.
- Combine pineapple juice and teriyaki marinade & sauce in a 4-qt. slow cooker. Add pork shoulder pieces; toss to coat. Cover and cook on LOW for 6 to 8 hours or until pork is very tender.
- Remove pork from slow cooker and shred using 2 forks. Return pork to slow cooker. Cover and keep warm.
- For slaw, combine mayonnaise, vinegar, sugar and salt in a medium bowl. Add cabbage and jalapeño; toss to coat.
- To serve, remove pork from slow cooker using a slotted spoon; serve pork in buns with reserved pineapple slices and cabbage slaw.
RELATED: How to make mealtimes less stressful