Hawaiian Pulled Pork and Rice
This Hawaiian pulled pork is cooked in a sweet and tangy pineapple sauce, shredded, and served over warm white rice.
Ingredients
- 2-3 pounds pork shoulder roast
- 2 Cup(s) pineapple juice
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 tablespoon minced garlic 3 cloves
- ¾ Cup(s) brown sugar packed
- ⅓ Cup(s) low sodium soy sauce
- ⅔ Cup(s) ketchup
- ¼ Cup(s) apple cider vinegar
- 2 tablespoons sriracha
- 1 Cup(s) crushed pineapple drained
- 2 Cup(s) white rice cooked
- Salt and pepper to taste
Instructions
- Place the pork roast in the bowl of a slow cooker and season with salt and pepper.
- In a medium bowl, combine pineapple juice, ginger, paprika, minced garlic, brown sugar, soy sauce, ketchup, apple cider vinegar, and sriracha. Whisk to mix.
- Reserve 2 cups of sauce and pour the remaining sauce over the pork roast.
- Top the roast with crushed pineapple.
- Cook on low for 6 to 8 hours or high for 4 to 5 hours.
- When roast is finished cooking, place reserved sauce in a small saucepan and bring to a simmer. Simmer for 10 minutes or until sauce begins to thicken.
- Remove meat from slow cooker and shred with a fork.
- Remove sauce from heat. Place shredded meat in the saucepan with the sauce and stir to coat.
Notes
Serve shredded pork over cooked white rice.
