Take a trip to the islands with this delicious, slow cooked Hawaiian Pulled Pork with pineapple, sweet onions and a dash of whiskey. Perfect on slider buns, in tacos or your favorite burrito bowl!
Hawaiian Pulled Pork
Things are really gearing up around the casa lately. The kid is only a few weeks from graduation and prom was this weekend. How in the world did that happen? Last time I checked he was still in diapers toddling around after me, right?
Apparently I have mom-brain. That slightly distorted reality that starts during pregnancy and never really leaves us. It just morphs along with our rapidly growing children, skewing your outlook on the world ever so slightly…
Sooo even though I logically know he has one foot into his own adulthood, it’s tough to think of him as anything but my little guy. Basically this Hawaiian Pulled Pork is my mental escape to a tropical paradise.
A little boozy, lots of yummy pineapple and a little spicy chili sauce! If you like this recipe be sure to check out my Boozy Blueberry Carnitas Soft Tacos!
- 2 cups fresh pineapple
- 1 small sweet onion, roughly chopped
- ½ chili sauce
- ¼ cup whiskey or beer (substitute chicken stock)
- 3 pound pork shoulder or Boston butt
- 1 tablespoon cumin
- 1 tablespoon coriander
- Salt and pepper
- Place pineapple, onion and liquids in slow cooker.
- Rub pork with spices, generously salt and pepper.
- Place pork on top of fruit mixture.
- Cook on low 6-8 hours until fall apart tender.
- Remove pork, set aside to cool slightly. Pull apart with forks or hands.
- Puree pineapple, onions and cooking liquid with an emersion blender or regular blender.
- Pour pureed mixture into a sauce pan, simmer 8-10 minutes on medium low until lightly thickened.
- Toss pulled pork in sauce. Serve warm.