Boston Butt was on sale at Rouses and I was trying to think of a different way to cook it in the slow cooker.
Hawaiian Pulled Pork was the result.
I made a dry rub with seasonings from my pantry. It was delicious.
Then I threw together a sauce and poured it over the meat.
The result was amazing.
We put the pulled pork on Hawaiian rolls and added pepperjack cheese.
Here is how it all come together.
Here is the dry rub a whipped together. Scroll down to the recipe for the exact measurements.
Next whisk together your favorite BBQ sauce (I use Sweet Baby Ray’s), crushed pineapple in juice, and teriyaki sauce.
This is the teriyaki sauce I used.
Place the Boston Butt in a slow cooker and rub the meat with your dry rub.
Pour the sauce over the meat. Cover the slow cooker and cook on LOW for 8-10 hours. I cooked a 3.75lb Boston Butt for 9 hours.
Place the meat in a bowl and shred with two forks, discarding any fat. Meanwhile, turn the slow cooker back on HIGH and whisk in 2 tbsp. corn starch. After about 10 minutes it should be thickened. Turn the slow cooker off or back to the warm setting.
Place the meat back in the slow cooker and stir to coat with the sauce.
This was my dinner. I had to stop myself from eating more sliders. I’m attempting this thing called portion control.
Slow Cooker Hawaiian Pulled Pork
1/2 tbsp. Tony Chachere’s
1/8 tsp red pepper flakes (if you heat, add more)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1 tsp kosher salt
2 tbsp. light brown sugar
3-4 lb boston butt
1 cup Sweet Baby Ray’s BBQ Sauce
2 tbsp. teriyaki sauce
1 8oz can crushed pineapple in juice (DO NOT DRAIN)
2 tbsp. corn starch
In a ramekin or small bowl, mix together the spices to make a rub.
Place the meat in a slow cooker that is sprayed with nonstick cooking spray.
Rub the meat with the spice mix, flipping over the make sure it covers it completely.
In a separate bowl, mix together the BBQ sauce, teriyaki sauce, and crushed pineapples in juice.
Pour over the meat.
Cover the slow cooker and cook on LOW for 8-10 hours.
Remove the meat from the slow cooker and place in a bowl.
Crank the slow cooker back up to HIGH and whisk in 2 tbsp. corn starch.
The sauce will thicken after about 10 minutes.
While the sauce is thickening, shred the meat with two forks, discarding any fat.
After the sauce has thickened place the meat back in the slow cooker (TURN IT OFF NOW) and toss to coat with sauce.
To make the sliders, put some pulled pork on Hawaiian rolls and top with pepperjack cheese.