Hawaiian Pulled Pork Sliders

These Hawaiian Pulled Pork Sliders are my favorite way to bring a little aloha to dinner! Tender pork, sweet pineapple, and tangy barbecue sauce come together in a bite-sized treat that always disappears fast at my house.

They’re perfect for parties, potlucks, or just a fun family meal. Trust me, you’ll want seconds!

Variations & Substitutions

Swap the barbecue sauce for teriyaki for a different twist, or add a few dashes of hot sauce for a spicy kick. No pineapple juice? Orange juice works in a pinch, lending a citrusy zing.

If you want a smokier flavor, add a teaspoon of smoked paprika to the sauce mix. You can also use pork loin for a leaner option, though it won’t be quite as juicy as shoulder.

Tips & Tricks for Perfect Results

For the juiciest sliders, let the pork rest in its cooking juices after shredding—this soaks up all the flavor. If you like crispy edges, spread the shredded pork on a baking sheet and broil for 3-4 minutes before assembling.

Toasting the slider buns adds a lovely crunch and keeps them from getting soggy. Don’t skip the slaw; it adds a refreshing crunch that balances the rich pork.

Storage & Reheating

Store leftover pulled pork in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in zip-top bags for up to 2 months.

Reheat gently in the microwave or on the stovetop with a splash of pineapple juice or barbecue sauce to keep it moist. Assemble sliders just before serving for the freshest taste.

Hawaiian Pulled Pork Sliders

Slow-cooked pork, pineapple juice, and barbecue sauce create sliders that are sweet, savory, and perfect for gatherings or weeknight dinners—everyone will ask for more.

Print Recipe

Ingredients

• 2 lbs pork shoulder boneless
• 1 cup pineapple juice
• 1/2 cup barbecue sauce plus more for serving
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 8 slider buns Hawaiian rolls are perfect
• 1 cup coleslaw mix optional, for topping
• 2 tbsp mayonnaise for slaw, optional

Instructions

• Place pork shoulder in your slow cooker. In a bowl, whisk together pineapple juice, barbecue sauce, soy sauce, brown sugar, garlic powder, onion powder, and black pepper. Pour over the pork.
• Cover and cook on LOW for 6 hours (or HIGH for 4 hours), until the pork is fork-tender and shreds easily.
• Remove pork, shred with two forks, and return to the juices. Stir to coat.
• Slaw (Optional): Toss coleslaw mix with mayonnaise in a small bowl.
• Pile pulled pork onto slider buns. Top with slaw if you like. Drizzle with extra barbecue sauce.

Servings: 8 sliders