Sweet & Savory

By Paige Green, Hy-Vee Dietitian on Monday, October 11, 2021

Hawaiian Slow Pulled Pork

Serves 8


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:

  1. Drain pineapple, reserving ¾ cup juice. Reserve pineapple slices for serving.
  2. 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.
  3. Remove pork from slow cooker and shred using 2 forks. Return pork to slow cooker. Cover and keep warm.
  4. For slaw, combine mayonnaise, vinegar, sugar and salt in a medium bowl. Add cabbage and jalapeño; toss to coat.
  5. To serve, remove pork from slow cooker using a slotted spoon; serve pork in buns with reserved pineapple slices and cabbage slaw.

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