Katie Lee Biegel's Slow-Cooker Hawaiian Pulled Pork Sandwiches The Kitchen Food Network

Katie's Slow-Cooker Hawaiian Pulled Pork Sandwiches are a tropical bite with a perfect pairing of pork and pineapple, inspired by a traditional pork roast in Hawaii.
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Slow-Cooker Hawaiian Pulled Pork Sandwiches
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 9 hr 15 min
Active: 15 min
Yield: 10 servings

Ingredients

Hawaiian Pulled Pork:
1 tablespoon onion powder
2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
5 pounds boneless pork butt or shoulder
One 8-ounce can crushed pineapple
1/2 cup hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
Hawaiian buns, for serving

Slaw:
4 cups thinly shredded savoy cabbage
1/4 cup rice wine vinegar
2 teaspoons sugar
1 teaspoon celery seeds
Kosher salt and freshly ground black pepper

Directions

For the Hawaiian pulled pork: In a small bowl, mix the onion powder, salt, garlic powder and pepper. Rub the mixture on all sides of the pork. Put the pork in a slow cooker and cook on low for 8 hours.

Shred the pork with 2 forks, removing any large pieces of fat. Pour the broth into a fat separator or skim off the fat. In a bowl, whisk 2 cups of the skimmed broth with the crushed pineapple, hoisin, honey, soy sauce and vinegar. Put the pork back in the slow cooker and stir in the sauce. Cook on low for 1 hour.

For the slaw: Meanwhile, combine the cabbage, rice vinegar, sugar, celery seeds and some salt and pepper in a bowl and toss to coat. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.

Serve the pulled pork on Hawaiian buns topped with slaw.

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Katie Lee Biegel's Slow-Cooker Hawaiian Pulled Pork Sandwiches | The Kitchen | Food Network
https://youtu.be/VoKkTfc_jkg